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Crispy Chilli Beef Rice

A delicious and quick dish featuring crispy beef strips coated in a spicy chili marinade served over fluffy rice—perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

Main 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
Marinade/Thickener
  • 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

Method
 

Preparation
  1. Cook the rice according to package instructions. Keep it warm and fluffy while you make the beef.
  2. 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.
  3. Add the beef strips to the bowl and toss until every piece is evenly coated. Let the beef marinate for at least 15 minutes.
Cooking
  1. Heat 3–4 tablespoons of oil in a large frying pan or wok over medium-high heat.
  2. 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.
  3. Transfer the cooked beef to a paper-towel-lined plate to drain briefly.
  4. Serve the crispy beef over the cooked rice, sprinkle chopped green onions on top, and enjoy.

Notes

For gluten-free, use tamari instead of soy sauce. To reduce spice, start with 1 teaspoon chili paste and add more to taste. Store leftovers in an airtight container for 3–4 days. Reheat in the oven or air fryer for best texture.