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Crispy chilli beef served over jasmine rice with spring onions

Crispy Chilli Beef with Rice

This crispy chilli beef with rice is a better-than-takeout dinner made with crunchy beef strips, a glossy sweet-and-spicy chilli sauce, fluffy jasmine rice, and fresh garnishes.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: dinner
Cuisine: Chinese-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • For the Beef:
  • 1 pound flank steak or sirloin thinly sliced
  • 1 large egg
  • 1/2 cup cornstarch
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup neutral oil for shallow frying
  • For the Chilli Sauce:
  • 1/3 cup sweet chilli sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon ketchup
  • 1 teaspoon sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1/2 teaspoon red chilli flakes optional
  • For Serving:
  • 2 cups cooked jasmine rice
  • 2 green onions thinly sliced
  • 1 teaspoon sesame seeds
  • lime wedges optional
  • Optional Add-Ins:
  • thinly sliced red bell pepper
  • sliced fresh chilli
  • steamed broccoli
  • shredded carrots

Equipment

  • 1 Large skillet or wok
  • 1 saucepan for rice
  • 1 mixing bowls
  • 1 Tongs
  • 1 Wooden spoon
  • 1 knife
  • 1 Cutting board
  • 1 measuring cups
  • 1 Measuring spoons

Method
 

  1. Cook the jasmine rice according to the package instructions and keep it warm.
  2. Pat the beef strips dry with paper towels so the coating stays crisp.
  3. Add the beef to a mixing bowl with the egg and toss until lightly coated.
  4. In a separate bowl, combine the cornstarch, flour, salt, and black pepper.
  5. Coat the beef strips in the cornstarch mixture, shaking off any excess.
  6. Heat the oil in a large skillet or wok over medium-high heat.
  7. Cook the beef in small batches for 2 to 3 minutes per side, until deeply golden and crisp. Transfer it to a plate.
  8. Carefully remove most of the oil from the skillet.
  9. Add the garlic and ginger and cook for about 30 seconds, until fragrant.
  10. Stir in the sweet chilli sauce, soy sauce, rice vinegar, honey, ketchup, sesame oil, and chilli flakes.
  11. Simmer the sauce for 1 to 2 minutes, until glossy and slightly thickened.
  12. Return the crispy beef to the skillet and toss quickly until lightly coated in the sauce.
  13. Serve immediately over jasmine rice and finish with spring onions, sesame seeds, and lime wedges.

Notes

Storage:
Store the cooked rice, crispy beef, and extra sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating:
Reheat the beef in an air fryer or hot oven until crisp, then toss it with warmed sauce. Microwave reheating will make the coating softer.
Freezing:
Freezing the finished sauced beef is not recommended because the coating can become soggy. Uncooked coated beef can be frozen separately if needed.
Recipe Notes:
Cook the beef in small batches so the skillet stays hot and the coating becomes crisp instead of steaming. Add the sauce only shortly before serving.
Texture Tip:
Do not leave the crispy beef sitting in the sauce for too long. A quick toss keeps the edges crisp while still giving each piece a glossy coating.
Protein Note:
Protein will vary depending on the beef cut, rice portion, sauce, and serving size used.