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Crispy Chilli Beef Rice

Crispy Chilli Beef Rice

Restaurant-quality crispy chilli beef rice featuring tender beef strips coated in crispy batter, stir-fried with colorful vegetables and spicy sauce, served over fluffy rice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb beef sirloin or flank steak thinly sliced against the grain
  • 2 tbsp cornstarch for coating
  • 1 tbsp all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp black pepper freshly ground preferred
  • 4 tbsp vegetable oil divided
  • 3 tbsp soy sauce low-sodium preferred
  • 1 tbsp rice vinegar
  • 1 tbsp honey or brown sugar
  • 1 tbsp sesame oil
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 1-2 tsp chilli paste like sriracha, adjust to taste
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 1 bell pepper cut into thin strips
  • 1 small onion cut into thin strips
  • 2 cups cooked rice for serving, day-old rice works best
  • 2 green onions sliced for garnish
  • 1 tbsp sesame seeds for garnish

Equipment

  • Large skillet or wok
  • Mixing bowls
  • Whisk
  • Paper towels

Method
 

  1. Toss beef slices with cornstarch, flour, salt, and pepper in a large bowl until every piece has an even, dry coating. Let sit for 5 minutes while you heat the oil.
  2. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering (oil should sizzle when you add a small piece of beef). Fry the beef in small batches (3-4 pieces at a time) for 2-3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate.
  3. While the beef rests, whisk together soy sauce, rice vinegar, honey, sesame oil, minced garlic, ginger, and chilli paste in a small bowl.
  4. Add 2 tablespoons of fresh oil to the same skillet over medium-high heat. Add bell pepper and onion strips, stir-frying for 3-4 minutes until crisp-tender.
  5. Pour the sauce into the skillet and bring to a gentle simmer. Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly until the sauce thickens and becomes glossy.
  6. Add the crispy beef back to the skillet and toss everything together quickly (about 30 seconds) to coat with sauce while maintaining crispy texture.
  7. Serve immediately over prepared rice. Top with sliced green onions and sesame seeds.

Notes

For extra crispy beef, double coat by dipping in beaten egg before coating with cornstarch mixture. Reduce chilli paste or omit for less spicy version. Add other vegetables like broccoli, snap peas, or carrots. Use tamari instead of soy sauce for gluten-free version. Make sure rice is cooked ahead of time - day-old rice works best for this recipe.