Description
Crispy chilli beef rice is a quick, homemade dinner featuring golden, crunchy beef tossed in a sweet and spicy sauce, served over fluffy rice. This easy, crowd-pleasing meal comes together in just 30 minutes and tastes just like your favorite takeaway—only healthier.
Ingredients
Scale
- 14 oz (400g) sirloin or flank steak, thinly sliced against the grain
- 1/3 cup (40g) cornstarch
- Salt and pepper, to taste
- 3–4 tablespoons vegetable oil (sunflower or canola)
- 2 tablespoons (30ml) soy sauce
- 3 tablespoons (45ml) sweet chilli sauce
- 1 tablespoon (15ml) rice vinegar (or apple cider vinegar)
- 1 tablespoon (12g) brown sugar
- 2 cloves garlic, minced
- 1 fresh red chilli, finely sliced (optional, adjust to taste)
- 1 tablespoon (15g) ketchup
- 2 cups (320g) cooked jasmine or basmati rice
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds (optional)
Instructions
- Slice the steak into thin strips against the grain. Pat dry with paper towels.
- In a large bowl, toss beef strips with cornstarch, salt, and pepper until evenly coated.
- Heat 3-4 tablespoons vegetable oil in a large non-stick pan or wok over medium-high heat until shimmering.
- Add beef strips in a single layer (work in batches if needed). Fry for 2-3 minutes per side until golden and crispy. Transfer to a plate lined with paper towels.
- In a small bowl, mix soy sauce, sweet chilli sauce, rice vinegar, brown sugar, ketchup, minced garlic, and sliced red chilli. Stir until sugar dissolves.
- Pour off excess oil from the pan, leaving about 1 teaspoon. Add minced garlic and sliced chilli, stir-fry for 30 seconds until fragrant.
- Return all beef to the pan. Pour over the chilli sauce and stir quickly to coat. Fry for 1-2 minutes until sauce thickens and turns glossy. Add a splash of water if too thick.
- Warm the cooked rice (microwave for 1-2 minutes or stir-fry in a separate pan with a dash of oil).
- Divide rice between bowls, top with crispy chilli beef, and garnish with green onions and sesame seeds.
Notes
Slice beef thinly for best crispiness. Don’t crowd the pan—work in batches. Use high-heat oil like canola or sunflower. For gluten-free, use tamari instead of soy sauce. Leftover rice fries best. Adjust chilli to taste. Keep fried beef warm in a low oven if making a big batch. Add extra veggies or swap proteins as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe (about 1 bowl with rice and beef)
- Calories: 480
- Sugar: 10
- Sodium: 900
- Fat: 16
- Saturated Fat: 4
- Carbohydrates: 56
- Fiber: 2
- Protein: 22
Keywords: crispy chilli beef, beef stir fry, easy dinner, homemade takeaway, spicy beef rice, quick weeknight meal, Asian beef recipe