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Crispy Chilli Beef Rice

Crispy chilli beef rice with shatteringly crispy beef strips in a glossy sweet-spicy chilli sauce, piled over fluffy white rice. Quick wok-toss coating keeps the fried beef crisp for that takeout-style crunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

Beef and coating
  • 1 lb flank steak Sliced very thin.
  • 0.333 cup cornstarch For crisping the beef.
  • Salt and black pepper Season the beef.
  • Oil for frying Use enough for about 1/2 inch depth.
Aromatics
  • 3 garlic cloves Minced.
  • 1 red chilli Sliced (or use 1/2 teaspoon chilli flakes).
Chilli sauce
  • 0.25 cup sweet chilli sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
Serving
  • cooked rice For serving over the bowls.
  • green onions Chopped or sliced.
  • sesame seeds To sprinkle on top.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Coat and fry the beef
  1. Toss the sliced flank steak with cornstarch, salt, and black pepper until well coated. The coating should look evenly dusted on every strip.
  2. Heat oil for frying in a Dutch oven to 350°F. Fry the beef in batches in about 1/2 inch of oil for 2–3 minutes per batch until extremely crispy and golden, then drain on paper towels.
Make the chilli sauce
  1. Mix sweet chilli sauce, soy sauce, rice vinegar, brown sugar, and sesame oil together in a bowl. Stir until the sugar is dissolved and the sauce looks uniform.
  2. Heat 1 tablespoon oil in a cast iron skillet, then cook the minced garlic and sliced red chilli for 30 seconds. Add the chilli sauce and simmer for 1 minute until glossy and slightly thickened.
Coat quickly and serve
  1. Add the crispy beef to the skillet and toss quickly to coat with the sauce. Serve immediately over cooked rice before the beef loses its crunch.
  2. Garnish with green onions and sesame seeds. Add them right before serving for the freshest flavor and texture.

Notes

Key pro tip: fry in small batches and drain well so the beef stays shatter-crisp before the fast toss. For best texture, eat right away—storage may soften the crust; refrigerate leftovers up to 2 days. Freezing isn’t recommended for the fried crunch. For a lighter swap, use low-sugar sweet chilli sauce and reduce the brown sugar to 1 teaspoon to cut added sugars.