Bring a touch of sweet heat to your table with this Crispy Chilli Beef Rice — tender strips of beef fried until golden and tossed in a sticky, flavorful sauce. Served over jasmine rice, it’s a crowd-pleasing weeknight dinner that beats takeout.

Ingredients:

Katie

Crispy Chilli Beef Rice

Sweet, spicy and crispy — this Crispy Chilli Beef Rice brings the perfect takeout flavor to your kitchen, served over fluffy jasmine rice and topped with coriander and sesame seeds.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 2 servings

Course: Main Dish

Cuisine: Asian

Calories: 720

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 cup jasmine rice
• 1 onion, sliced
• 1 spring onion, sliced
• 1 red bell pepper, sliced
• 1 egg
• 300 g beef steak strips
• 3 tbsp corn starch
• 1/4 tsp baking soda
• salt & pepper to taste
• oil for frying
• fresh coriander & sesame seeds for garnish
• 1 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp ketchup
• 1 1/2 tbsp sweet chilli sauce
• 1 tsp tomato paste
• 1 tsp ginger-garlic paste
• 1 tsp sugar
• pinch chilli flakes

Equipment

• wok or deep frying pan
• mixing bowls
• strainer or paper towel
• rice cooker or saucepan
• spatula

Method

 

1. Cook the rice until fluffy and keep covered.
2. Slice onion, spring onion, and pepper. Mix all chilli sauce ingredients.
3. Coat beef strips with egg, corn starch, baking soda, and pepper to form a thick batter.
4. Fry beef in batches for 3–5 minutes until crispy. Drain on paper towel.
5. Fry onion and pepper, add chilli sauce, simmer briefly, then toss in beef and spring onions to coat.
6. Serve beef over jasmine rice, garnished with coriander and sesame seeds.

Nutrition

Calories: 720kcalCarbohydrates: 78gProtein: 38gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 115mgSodium: 1450mgPotassium: 720mgFiber: 3gSugar: 14gVitamin A: 1500IUVitamin C: 45mgCalcium: 60mgIron: 3.8mg

Notes

For extra crunch, double-fry the beef strips. Adjust spice level by adding more or fewer chilli flakes. Serve immediately for best texture, and pair with steamed vegetables or a light cucumber salad.

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• 1 cup jasmine rice
• 1 onion, sliced
• 1 spring onion, sliced
• 1 red bell pepper, sliced
• 1 egg
• 300 g beef steak strips
• 3 tbsp corn starch
• ¼ tsp baking soda
• Salt & pepper to taste
• Oil for frying
• Fresh coriander & sesame seeds for garnish

Chilli Sauce:

• 1 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp ketchup
• 1½ tbsp sweet chilli sauce
• 1 tsp tomato paste
• 1 tsp ginger-garlic paste
• 1 tsp sugar
• Pinch of chilli flakes (adjust to taste)

Instructions:

1. Cook the rice: Rinse the rice and cook with salted water for 10–12 minutes until fluffy. Keep covered until ready to serve.
2. Prep: Slice onion, spring onion, and pepper. In a bowl, mix all chilli sauce ingredients and set aside.
3. Coat beef: Pat beef dry. Mix beef with egg, corn starch, baking soda, and pepper until coated in a thick batter.
4. Fry beef: Heat oil in a pan. Fry beef in batches for 3–5 minutes until crispy. Drain on paper towel and set aside.
5. Fry veg & sauce: Wipe the pan. Add a little oil, fry onion and pepper for 3–4 minutes. Pour in chilli sauce, simmer briefly, then toss in crispy beef and spring onions. Cook 1–2 minutes to coat.
6. Serve: Plate the rice, top with chilli beef, and garnish with coriander and sesame seeds. Serve hot and enjoy the sweet-spicy crunch!

✨ Tip: For extra crispiness, don’t overcrowd the pan when frying the beef.