Name: Crispy Chilli Beef Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 300 g beef strips (flank, skirt, or sirloin cut thinly); 1 cup rice (jasmine or long-grain); 1 tablespoon sesame oil; 1 tablespoon chili paste or sauce (adjust to heat preference); salt and pepper to taste Salt and pepper; 3–4 tablespoons oil for frying (vegetable, canola, or peanut) (neutral oil with high smoke point); green onions for garnish Green onions; 2 tablespoons cornstarch (for crispiness; arrowroot can substitute); 1 teaspoon garlic powder (or 1 clove fresh minced); 1 teaspoon ginger powder (or 1 teaspoon grated fresh ginger); 2 tablespoons soy sauce (use low-sodium if preferred)

I first made this Crispy Chilli Beef Rice on a weeknight when I wanted something fast, spicy, and deeply satisfying—comfort food that doesn’t feel like takeout. It’s a simple bowl of crisp-coated beef strips tossed with a chilli-forward marinade and served over fluffy rice. The contrast between crunchy beef and soft rice makes it a go-to for busy evenings, and it’s easy to adapt to what you already have in the fridge. If you like quick stir-fries, this one delivers similar bold flavors to a classic beef and broccoli stir-fry but with a crispy finish.

Why you’ll love this dish

Crispy Chilli Beef Rice hits a lot of weeknight sweet spots: it’s fast, uses just a few pantry ingredients, and gives you restaurant-style texture without complicated techniques. The cornstarch coating crisps up quickly in hot oil while the soy, sesame and chilli add depth and heat. It’s perfect when you want a protein-forward meal that still feels indulgent but is budget-friendly.

“My kids fought over the crunchy beef and asked for seconds—quick, spicy, and ridiculously easy.” — a regular at my dinner table

Reasons to make this tonight:

Fast: Ready in about 30 minutes including rice.
Flexible: Use different rice types or swap sauces to suit tastes.
Crowd-pleasing: Textural contrast and spicy-salty flavors are widely loved.
Easy scaling: Double the marinade and beef for leftovers or small gatherings.

Step-by-step overview

Before you dive in, here’s what the workflow looks like: cook the rice; mix the marinade/thickener; toss the beef to coat and let it rest; heat oil until hot; fry the beef in batches until golden and crispy; drain and serve over rice with green onions. Expect active frying time to be roughly 5–7 minutes per batch. This overview keeps things moving and avoids a soggy finish.

What you’ll need

300g beef strips (flank, skirt, or sirloin cut thinly)
1 cup rice (jasmine or long-grain works well)
2 tablespoons cornstarch (for crispiness; arrowroot can substitute)
1 teaspoon garlic powder (or 1 clove fresh minced)
1 teaspoon ginger powder (or 1 teaspoon grated fresh ginger)
2 tablespoons soy sauce (use low-sodium if preferred)
1 tablespoon sesame oil
1–2 tablespoons chili paste or sauce (adjust to heat preference)
Salt and pepper to taste
Oil for frying (neutral oil with high smoke point: vegetable, canola, or peanut)
Green onions for garnish

Notes: For gluten-free, use tamari instead of soy sauce and ensure your chili paste is GF. To make it less spicy, start with 1 teaspoon chilli paste and add more after tasting.

Step-by-step instructions

Cook the rice according to package instructions. Keep it warm and fluffy while you make the beef.
In a bowl combine cornstarch, garlic powder, ginger powder, soy sauce, sesame oil, chili paste, a pinch of salt, and a few grinds of black pepper. Mix until smooth.
Add the beef strips to the bowl and toss until every piece is evenly coated. Let the beef marinate for at least 15 minutes so the flavors penetrate and the cornstarch adheres.
Heat 3–4 tablespoons of oil in a large frying pan or wok over medium-high heat. The oil should shimmer but not smoke.
Fry the beef strips in a single layer, working in batches if needed. Cook until the coating is deeply golden and the beef is cooked through, about 5–7 minutes total. Turn once or twice for even browning.
Transfer the cooked beef to a paper-towel-lined plate to drain briefly. Serve the crispy beef over the cooked rice. Sprinkle chopped green onions on top and enjoy.

Serving suggestions

Best ways to enjoy it: Plate the rice in a shallow bowl and mound the crispy beef on top for contrast. Drizzle a little extra sesame oil or a light splash of soy for shine.
Pairings: Add steamed or stir-fried greens (bok choy, broccoli, or snap peas) for balance. A quick cucumber salad or pickled carrots provides a cooling crunch alongside the chilli.
Drinks: A cold lager, jasmine tea, or an off-dry Riesling pairs well with the spice.
For a shareable platter: place rice in the center, arrange beef around it and offer lime wedges and extra chilli paste for guests to customize.

Storage and reheating tips

Refrigeration: Store leftover beef and rice in an airtight container within two hours of cooking. Keep for up to 3–4 days.
Reheating (crispy results): Reheat in a preheated oven at 180°C (350°F) on a baking tray for 8–10 minutes, flipping once, to revive crispiness. An air fryer at 180°C for 4–6 minutes also works great.
Microwave option: If speed matters, microwave but expect softer coating—use short bursts and then crisp briefly in a hot pan.
Freezing: Freeze cooked beef in a single layer on a tray until firm, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Food safety tip: always reheat until steaming hot (internal temperature 75°C / 165°F) before consuming.

Pro chef tips

Pat the beef dry with paper towel before tossing in the marinade for better adhesion and crisper coating.
Don’t overcrowd the pan: too many strips lower the oil temperature and lead to sogginess. Fry in batches.
If you prefer extra crunch, toss the coated strips twice in cornstarch or add 1/2 teaspoon baking powder to the cornstarch for a lighter, crispier crust.
Use a thermometer to get oil to roughly 180°C (350°F) for optimal frying—hot enough to crisp immediately but not so hot that it burns.
Make it overnight: marinate the beef up to 8 hours for deeper flavor.
For a slow-cooked alternative (when you’re not craving crispness), check this easy crock pot beef and broccoli recipe for ideas on braised beef textures.

Creative twists

Sweet & sticky chilli: Finish the fried beef with a quick glaze of honey and more chilli paste for a glossy sticky bite.
Vegetarian swap: Use thick slices of king oyster mushrooms or tofu tossed in cornstarch for a plant-based version.
Korean-inspired: Add gochujang instead of generic chilli paste and top with toasted sesame seeds and a fried egg.
Rice alternatives: Serve over cauliflower rice for a low-carb option, or use leftover fried rice for an even heartier meal.
Heat level: Swap chilli paste for fresh sliced chillies or a mild sambal to control the spice profile.

Common questions

Q: How long does this take from start to finish?
A: Plan on about 25–35 minutes total: 15 minutes to marinate while you cook the rice, then 5–7 minutes active frying and a few minutes to plate.

Q: Can I air-fry the beef instead of frying in oil?
A: Yes. Spray the strips lightly with oil and air-fry at 200°C (400°F) for 8–10 minutes, shaking halfway through. Texture will be slightly different but still crispy.

Q: Is this safe to make ahead for meal prep?
A: You can prepare the beef and rice ahead. For best texture, keep them separate and reheat the beef in the oven or air fryer to crisp before serving. Store in the fridge for up to 3–4 days.

Q: Can I use thinly sliced steak instead of pre-cut strips?
A: Absolutely. Slice across the grain into thin strips for tender results. Thicker pieces will take longer to cook.

Q: How do I reduce sodium without losing flavor?
A: Use low-sodium soy sauce and increase aromatics (fresh garlic/ginger) and a squeeze of lime for brightness.

Conclusion

If you want inspiration beyond the bowl, this version keeps things simple and fast while still delivering that addictive crunch and chilli kick. For a different take on crispy chilli beef, see this detailed recipe at Crispy Chilli Beef – Nicky’s Kitchen Sanctuary. If you’re thinking about crunchy rice salads or textural salads to pair with crispy proteins, this Crispy Rice Salad – Dishing Out Health gives great ideas for contrast and plating.