Name: Crispy Chilli Beef Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 1 lb beef steak (flank or sirloin), thinly sliced; 1/3 cup cornstarch; 1 egg white; Vegetable oil, for frying; 1 red bell pepper, thinly sliced; 1 small onion, thinly sliced; 2 cloves garlic, minced; 1 fresh red chilli, thinly sliced; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp brown sugar; 1 tbsp tomato paste or ketchup; Cooked rice, for serving; 2 green onions, sliced (for garnish); 1 tsp sesame seeds, optional (for garnish)

Crispy chilli beef rice is a flavorful dish that combines tender strips of beef fried until crisp, tossed in a sticky sweet-spicy sauce, and served over fluffy rice. It’s bold, satisfying, and perfect for when I’m craving a takeaway-style dinner at home.

Crispy Chilli Beef Rice

Why You’ll Love This Recipe

I love this recipe because it delivers the perfect combination of crispy texture and spicy-sweet flavor. The beef stays crunchy even after being coated in the sauce, and when it’s paired with rice, it becomes a comforting and filling meal. I also like how quick it is to make—just a few simple steps and I have a restaurant-style dish on my table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef steak (such as flank or sirloin), thinly sliced
Cornstarch
Egg white
Vegetable oil (for frying)
Red bell pepper, sliced
Onion, sliced
Garlic, minced
Fresh red chilli, sliced
Soy sauce
Rice vinegar
Brown sugar
Tomato paste or ketchup
Cooked rice
Green onions, for garnish
Sesame seeds, optional

Directions

I start by coating the thin beef strips in cornstarch mixed with a little egg white, which helps them crisp up beautifully. Then I fry them in hot oil until golden brown and crunchy, setting them aside while I make the sauce.

For the sauce, I sauté garlic, onion, red pepper, and fresh chilli until fragrant. Then I stir in soy sauce, rice vinegar, sugar, and a touch of tomato paste to create a sticky, tangy, and slightly sweet glaze. I toss the fried beef back into the pan and coat it evenly with the sauce.

I serve it immediately over warm rice, garnished with green onions and sesame seeds.

Servings and timing

This recipe makes about 4 servings. It usually takes me around 15 minutes to prep the ingredients and 20 minutes to cook, so the dish is ready in about 35 minutes.

Variations

Sometimes I add broccoli or snap peas for extra crunch and color. I also like to make it spicier by adding more fresh chillies or a spoonful of chilli paste. For a lighter version, I’ve made it with chicken strips instead of beef, which also turns out delicious.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer to use a skillet so the beef doesn’t lose too much crispiness. Adding a splash of water or soy sauce helps revive the sauce.

FAQs

What cut of beef works best?

I like using flank steak or sirloin because they cook quickly and stay tender when sliced thin.

Can I bake the beef instead of frying?

Yes, I can bake the coated beef strips at 400°F (200°C) for about 20 minutes, flipping halfway, though they won’t be quite as crispy.

How do I keep the beef crispy?

I always fry in small batches so the oil stays hot, and I toss the beef in the sauce just before serving.

Can I use pre-cooked rice?

Yes, I often use leftover rice or microwaveable pouches to save time.

Is this dish very spicy?

It’s mildly spicy as written, but I can easily adjust the heat by adding more or fewer chillies.

Conclusion

Crispy chilli beef rice is one of my favorite dishes to make when I want something quick, bold, and satisfying. I like the contrast of crunchy beef with the sticky, spicy-sweet sauce, and it always feels like a treat without needing to order takeout. Whether I serve it for a weeknight dinner or a weekend indulgence, it always hits the spot.