Crispy Chilli Beef Rice
This dish features crispy fried beef marinated in a flavorful sauce, served over fluffy jasmine rice, perfect for a quick weeknight meal.
Ingredients
Main Ingredients
- 300 g beef strips — flank, skirt, or sirloin, sliced thinly across the grain See note for cuts.
- 1 cup rice — jasmine or long-grain
Marinade and Coating
- 2 tbsp cornstarch For a light, crisp crust; potato starch works too.
- 1 tsp garlic powder Or 1 clove fresh, minced.
- 1 tsp ginger powder Or 1 tsp grated fresh ginger.
- 2 tbsp soy sauce Use low-sodium if preferred.
- 1 tbsp sesame oil
- 1–2 tbsp chili paste or sauce Adjust to heat preference; gochujang, Sriracha, or chilli bean.
- Salt and pepper To taste.
- Oil for frying — vegetable, canola, or peanut High smoke point.
- Green onions For garnish.
Instructions
Preparation
- Cook the rice according to package directions and keep it warm. Fluff with a fork before serving.
- In a bowl, whisk together cornstarch, garlic powder, ginger, soy sauce, sesame oil, chili paste, salt, and pepper until smooth. The mixture should be paste-like to coat the beef.
- Add the beef strips and toss until each piece is coated. Let the beef marinate at room temperature for at least 15 minutes, or up to 30 minutes in the fridge.
Cooking the Beef
- Heat ¼–½ inch of oil in a large frying pan over medium-high heat until it shimmers (about 350–375°F / 175–190°C). Test with a small scrap of beef — it should sizzle immediately.
- Fry the beef in a single layer in batches. Don’t overcrowd the pan. Cook each batch for about 5–7 minutes, turning as needed, until golden and crisp. Thinner strips may take less time.
- Drain the cooked beef on paper towels.
Serving
- Serve hot over the cooked rice and finish with sliced green onions.
Notes
For extra crunch, pat beef dry before coating. Use tamari for gluten-free and consider adding 1 tsp honey for sweetness. Serve with cucumber salad or a fried egg on top for a balanced meal.