Crispy Chilli Beef Rice Irresistible
This Crispy Chilli Beef Rice is a flavor explosion that's surprisingly simple to make, featuring crispy, caramelized beef coated in a sweet and spicy chilli sauce, served over fluffy rice. Perfect for a weeknight dinner, this dish is guaranteed to become a family favorite.
Equipment
- Large bowl
- Small bowl
- Whisk
- Large Skillet or Wok
- Slotted spoon
- Wire rack
- Knife
- Cutting board
- Grater
- Measuring cups and spoons
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil
- ½ tsp ground ginger
- ¼ tsp garlic powder
- ½ cup cornstarch
- ¼ cup all-purpose flour
- ¼ tsp salt
- ¼ tsp white pepper
- ¼ cup soy sauce
- ¼ cup rice vinegar
- ¼ cup brown sugar
- 2 tbsp ketchup
- 1 tbsp cornstarch
- 1 tbsp chilli garlic sauce
- 1 tbsp sesame oil
- 1 clove garlic, minced
- 1 inch ginger, grated
- 2 cups cooked rice day-old
- 2 tbsp vegetable oil
- ½ onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 green onions, thinly sliced, for garnish
- Sesame seeds, for garnish
Instructions
- In a bowl, combine the sliced flank steak with soy sauce, 1 tbsp cornstarch, sesame oil, ginger, and garlic powder. Mix well and let it marinate for at least 15 minutes.
- In a separate bowl, whisk together 1/2 cup cornstarch, flour, salt, and white pepper.
- In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, ketchup, 1 tbsp cornstarch, chilli garlic sauce, and sesame oil. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Dredge each slice of marinated beef in the cornstarch mixture, making sure it's fully coated.
- Carefully add the beef to the hot oil in a single layer, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, until golden brown and crispy. Work in batches if necessary.
- Remove the crispy beef with a slotted spoon and place it on a wire rack to drain excess oil.
- In the same skillet or wok, add a little more vegetable oil if needed. Sauté the sliced onion and bell pepper for 2-3 minutes, until slightly softened.
- Add the minced garlic and grated ginger to the pan and cook for another minute, until fragrant.
- Pour the chilli sauce into the pan and bring it to a simmer, stirring constantly until it thickens slightly. This should only take a minute or two.
- Add the crispy beef to the sauce and toss to coat evenly.
- Serve the Crispy Chilli Beef over cooked rice. Garnish with sliced green onions and sesame seeds, if desired.
Notes
Slice the flank steak thinly against the grain for tender beef. Don't overcrowd the pan when frying the beef to ensure crispiness. Adjust the amount of chilli garlic sauce to your liking. Day-old rice is ideal for preventing mushy fried rice. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in a skillet or oven for best results. For a vegetarian option, substitute the beef with firm tofu or tempeh. Add extra vegetables like broccoli florets, snow peas, or carrots. Chicken or shrimp would also work great in this recipe. Adjust the amount of brown sugar in the sauce to control the sweetness.