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A bowl of crispy chilli beef with red peppers and chillies served over fluffy jasmine rice and garnished with sesame seeds.

High Protein Crispy Chilli Beef Rice

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 485 kcal

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.