Name: Crispy Chilli Beef Rice
Ingredients: 1 lb (450g) flank steak or sirloin, thinly sliced against the grain; 2 tablespoons cornstarch; 1 teaspoon baking soda; 2 tablespoons vegetable oil for frying; 3 tablespoons low-sodium soy sauce; 2 tablespoons sweet chili sauce; 1 tablespoon rice vinegar; 1 tablespoon honey or brown sugar; 2 teaspoons sesame oil; 2-3 teaspoons sriracha or chili garlic sauce; 2 cups (400g) jasmine rice, rinsed; 2½ cups (590ml) water; 1 tablespoon vegetable oil; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 4 green onions, sliced (white and green parts separated); 1 red bell pepper, diced; 2 tablespoons sesame seeds for garnish (optional); Fresh cilantro for garnish (optional)

Description

The secret to the BEST Crispy Chilli Beef Rice? Double-frying the meat for that perfect crunch and using cold rice for superior texture. Trust me, better than takeout!

Ingredients

Scale

1 lb (450g) flank steak or sirloin, thinly sliced against the grain
2 tablespoons cornstarch
1 teaspoon baking soda
2 tablespoons vegetable oil for frying
3 tablespoons low-sodium soy sauce
2 tablespoons sweet chili sauce
1 tablespoon rice vinegar
1 tablespoon honey or brown sugar
2 teaspoons sesame oil
2–3 teaspoons sriracha or chili garlic sauce
2 cups (400g) jasmine rice, rinsed
2½ cups (590ml) water
1 tablespoon vegetable oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
4 green onions, sliced (white and green parts separated)
1 red bell pepper, diced
2 tablespoons sesame seeds for garnish (optional)
Fresh cilantro for garnish (optional)

Instructions

Combine sliced beef with baking soda and a pinch of salt in a bowl. Mix well and let sit for 15 minutes. Rinse thoroughly under cold water and pat completely dry.
Toss beef strips with cornstarch until evenly coated, shaking off excess.
Rinse rice until water runs clear. Cook according to package instructions, then spread on a tray to cool slightly.
Whisk together soy sauce, sweet chili sauce, rice vinegar, honey, sesame oil, and sriracha in a small bowl.
Heat 2 tablespoons oil in a large wok or skillet over high heat. Add beef in a single layer (working in batches if necessary) and cook undisturbed for 1-2 minutes until golden. Flip and cook another minute until crispy. Transfer to a paper towel-lined plate.
In the same pan, add another tablespoon of oil if needed. Sauté white parts of green onions, garlic, and ginger for 30 seconds until fragrant.
Add diced bell pepper and stir-fry for 1-2 minutes until slightly softened.
Add the cooled rice to the pan, breaking up any clumps. Stir-fry for 2-3 minutes until heated through.
Pour in the sauce and toss until rice is evenly coated. Return crispy beef to the pan, gently folding it in.
Garnish with green parts of scallions and sesame seeds before serving.