It is 6pm on a busy Tuesday. You are tired and hungry. You really want to order Chinese takeout. But you also want a healthy, home-cooked meal that feels good.
This Crispy Chilli Beef Rice is your new secret weapon. It delivers all those bold, sticky, and sweet flavors you crave. Best of all, it is ready in only 30 minutes.
Why You Will Love This Recipe
This dish is a total winner for your busy weeknight routine. It feels like a treat but fits into a healthy lifestyle perfectly. You get 36g of protein in every single serving.
We use lean beef and a light cornflour coating. This gives you that signature crispy texture without deep frying. It is much lighter than the version from a cardboard box. Your family will be asking for seconds before the plates are empty.
Simple Cooking Method
Making this recipe is very straightforward and beginner-friendly. You only need one large wok or a heavy skillet. The process moves fast, so have your ingredients prepped and ready.
Even if you are new to stir-frying, you can do this. The sweet and spicy glaze thickens up right in the pan. It coats the beef beautifully in just a few seconds. You will feel like a pro chef in your own kitchen.
Ingredients You Will Need
Most of these items are likely already in your pantry or fridge. Using fresh ginger and garlic makes a huge difference in flavor.
- 600g lean beef steak (sirloin or flank), thinly sliced into strips
- 2 tablespoons cornflour
- 1 tablespoon vegetable oil
- 2 red chillies, deseeded and finely sliced
- 1 red bell pepper, sliced into thin strips
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons sweet chilli sauce
- 1 tablespoon honey
- 500g cooked jasmine rice
- 2 spring onions, sliced
- 1 teaspoon sesame seeds
Step-by-Step Directions
- Place the beef strips in a bowl and toss with cornflour until evenly coated.
- Heat half the oil in a large non-stick wok or skillet over high heat.
- Add the beef strips in batches, frying until crispy and browned (about 3-4 minutes per batch). Remove beef and set aside on a plate.
- Wipe the wok if necessary, add the remaining oil, and stir-fry the bell pepper and red chillies for 2 minutes.
- Add the garlic and ginger to the wok and cook for 1 minute until fragrant.
- In a small bowl, whisk together the soy sauce, rice vinegar, sweet chilli sauce, and honey.
- Pour the sauce mixture into the wok and allow it to simmer for 1-2 minutes until it begins to thicken.
- Return the crispy beef to the wok and toss rapidly to coat every strip in the glaze.
- Serve the beef immediately over 125g of cooked rice per portion.
- Garnish with sliced spring onions and sesame seeds.
Best Ways to Enjoy It
Serve this dish while the beef is piping hot and extra crispy. Fluffy jasmine rice is the perfect base to soak up the sauce. You can also use brown rice for extra fiber.
Add a side of steamed broccoli or snap peas for extra greens. It makes a balanced and colorful meal for the whole family. Set the table, call the kids, and enjoy a stress-free dinner together.
Storage and Reheating
This recipe is excellent for your weekly meal prep. Store the beef and rice in airtight containers in the fridge. They will stay fresh for up to three days.
To keep the beef from getting soggy, reheat it in a dry pan. A few minutes over medium heat will bring back the crunch. You can also use a microwave if you are in a rush at work.
Recipe Tips for Best Results
- Don’t skip the cornflour as it creates the perfect crispy exterior.
- Avoid overcrowding the pan so the beef fries rather than steams.
- Slice your beef against the grain for the most tender bites.
- Use reduced-sodium soy sauce to keep the salt levels balanced.
- For a meal prep win, cook your rice a day in advance.
- Add a splash of water if the sauce thickens too quickly.
- Keep the heat high to get that authentic stir-fry flavor.
Ways to Switch It Up
- Swap the beef for thin chicken breast strips for a lighter option.
- Add sliced carrots or baby corn for extra crunch and nutrients.
- Use maple syrup instead of honey for a slightly different sweetness.
- Double the chillies if you love a serious spicy kick.
Common Questions
What is the best cut of beef to use?
Sirloin or flank steak work best for this recipe. They are lean and stay tender when cooked quickly over high heat. Just be sure to slice them very thinly.
Is this recipe very spicy?
It has a gentle heat from the fresh chillies and sweet chilli sauce. If you prefer it mild, remove all the seeds from the red chillies. This keeps the flavor without the burn.
Can I make this gluten-free?
Yes, you definitely can! Simply swap the soy sauce for tamari or coconut aminos. Always check your sweet chilli sauce label to ensure it is gluten-free too.
I hope this Crispy Chilli Beef Rice becomes a regular in your home. It is the perfect way to enjoy a healthy meal that feels like a treat. Happy cooking!
— Lidia
High Protein Crispy Chilli Beef Rice
Ingredients
- 600 g lean beef steak (sirloin or flank), thinly sliced into strips
- 2 tablespoons cornflou r
- 1 tablespoon vegetable oil
- 2 red chillies , deseeded and finely sliced
- 1 red bell pepper, sliced into thin strips
- 3 garlic cloves , minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons reduced -sodium soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons sweet chilli sauce
- 1 tablespoon hone y
- 500 g cooked jasmine rice
- 2 spring onions , sliced
- 1 teaspoon sesame seeds
Instructions
- Place the beef strips in a bowl and toss with cornflour until evenly coated.
- Heat half the oil in a large non-stick wok or skillet over high heat.
- Add the beef strips in batches, frying until crispy and browned (about 3-4 minutes per batch). Remove beef and set aside on a plate.
- Wipe the wok if necessary, add the remaining oil, and stir-fry the bell pepper and red chillies for 2 minutes.
- Add the garlic and ginger to the wok and cook for 1 minute until fragrant.
- In a small bowl, whisk together the soy sauce, rice vinegar, sweet chilli sauce, and honey.
- Pour the sauce mixture into the wok and allow it to simmer for 1-2 minutes until it begins to thicken.
- Return the crispy beef to the wok and toss rapidly to coat every strip in the glaze.
- Serve the beef immediately over 125g of cooked rice per portion.
- Garnish with sliced spring onions and sesame seeds.
