Go Back
–+ servings
Crispy Chilli Beef Rice

Crispy Chilli Beef Rice: Quick, Irresistible Dinner Delight

Crispy Chilli Beef Rice is a quick, delicious dinner option that features tender beef strips in a sticky sauce served over fluffy rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 200 g Flank Steak Substitution: Sirloin cuts work equally well.
  • 4 tablespoons Cornstarch No substitutions.
  • Vegetable Oil Necessary for achieving the crispy texture of the beef.
For the Sauce
  • 2 tablespoons Soy Sauce Note: Use low-sodium soy for a healthier option.
  • 1 tablespoon Rice Vinegar Note: Apple cider vinegar can be used as an alternative.
  • 3 tablespoons Sweet Chilli Sauce No substitutions.
  • 1 tablespoon Brown Sugar Substitution: Honey for a different sweetness.
  • 2 cloves Garlic, minced No substitutions.
  • 1 tablespoon Fresh Ginger, minced No substitutions.
For the Garnish & Rice
  • 1 Red and Green Chillies, sliced Adjust quantity based on spice preference.
  • 2 Spring Onions, chopped No substitutions.
  • 2 tablespoons Fresh Cilantro, chopped Optional: Substitute with parsley if preferred.
  • 2 cups Cooked White Rice Substitution: Jasmine rice or basmati rice for different flavor profiles.

Equipment

  • Skillet
  • wok
  • Bowl
  • Measuring Spoons
  • Knife
  • Cutting board
  • Paper Towels

Method
 

Step-by-Step Instructions
  1. Begin by thinly slicing 200g of flank steak against the grain and marinate in 2 tablespoons of soy sauce for 10–15 minutes.
  2. Drain the excess soy sauce and coat the beef with 4 tablespoons of cornstarch.
  3. Heat oil in a skillet or wok over medium-high heat and fry the beef in batches for 3–4 minutes until crispy. Drain on paper towels.
  4. In a separate pan, sauté 2 minced garlic cloves and 1 tablespoon of minced ginger until fragrant.
  5. Add 2 tablespoons of soy sauce, 3 tablespoons of sweet chilli sauce, 1 tablespoon of brown sugar, and 1 tablespoon of rice vinegar to the pan and simmer for 2–3 minutes.
  6. Return the crispy beef to the sauce, add sliced chillies and chopped spring onions, and cook for an additional 1–2 minutes.
  7. Serve over 2 cups of fluffy cooked white rice and garnish with fresh cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Ensure the oil is hot enough before frying the beef to achieve the desired crispiness. Store leftovers in an airtight container for up to 2 days.

Tried this recipe?

Let us know how it was!