Crispy chilli beef rice is one of those bold, flavorful meals I turn to when I want something with serious crunch, spice, and satisfaction. It combines golden, crispy strips of beef coated in a sticky, sweet-and-spicy chilli sauce, all served over a bed of fluffy rice. It’s better than takeout—and I get to control exactly what goes into it.
Why You’ll Love This Recipe
I love how this dish balances texture and flavor so perfectly. The beef gets super crispy thanks to a light coating and high-heat frying, while the sauce adds a tangy kick that keeps things interesting. It’s a great way to impress without needing tons of ingredients or time. I also appreciate how versatile it is—I can make it mild or spicy, and pair it with plain rice, fried rice, or even noodles.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Flank steak or sirloin (thinly sliced)
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Cornstarch
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Soy sauce
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Egg
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Vegetable oil (for frying)
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Garlic (minced)
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Red chili or chili flakes (adjust to taste)
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Red bell pepper (sliced)
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Spring onions (sliced)
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Rice vinegar or white vinegar
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Ketchup
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Brown sugar
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Cooked rice (to serve)
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Optional: sesame seeds or extra chili for garnish
Directions
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I start by marinating the thin beef strips in soy sauce and egg for about 10–15 minutes, then toss them in cornstarch until they’re well coated.
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In a wok or deep pan, I heat oil until hot and fry the beef in batches until golden and crispy. I drain them on paper towels to keep the crisp.
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I remove most of the oil, leaving just a bit to stir-fry the garlic, chili, and bell pepper for a minute or two until fragrant.
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In a bowl, I mix the sauce: vinegar, ketchup, brown sugar, and a splash of soy sauce. I pour it into the pan and let it bubble until slightly thickened.
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I toss the crispy beef back into the pan, stir to coat in the sauce, and cook for another minute.
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I serve it hot over a bowl of steamed rice and top with spring onions and sesame seeds.
Servings and timing
This recipe serves about 4 people. Total time is around 35 minutes:
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15 minutes for preparation
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20 minutes for cooking
Variations
Sometimes I swap beef for chicken or tofu for a different protein. I also like using sticky jasmine rice or egg-fried rice as a base. For extra veggies, I’ll throw in sliced carrots or snap peas. If I’m going for extra heat, I add a spoonful of chili paste or crushed red pepper flakes to the sauce.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat to keep the beef as crispy as possible. I avoid microwaving, since it tends to make the beef soggy. If the sauce thickens too much, I add a splash of water to loosen it.
FAQs
What’s the best cut of beef for crispy chilli beef?
I usually go with flank steak or sirloin—they’re lean and tender when sliced thinly against the grain.
How do I make the beef extra crispy?
I make sure the oil is hot before frying, and I fry in small batches so the beef doesn’t steam. Letting the beef rest for a minute after frying helps it stay crisp.
Can I make this dish gluten-free?
Yes, I use tamari or a certified gluten-free soy sauce, and double-check that the ketchup and vinegar are also gluten-free.
Is this dish very spicy?
It can be, but I adjust the heat to my taste. I start with mild chili or reduce the amount to make it kid-friendly.
Can I make the sauce ahead of time?
Yes, I often mix the sauce ingredients in advance and store it in the fridge for up to 3 days. It makes the final cooking much quicker.
Conclusion
Crispy chilli beef rice is one of those meals that hits every craving—crispy, sticky, spicy, and satisfying. It’s easy to recreate at home, and I love how quickly it comes together. Whether I’m making a cozy weeknight dinner or impressing guests with a takeout-style dish, this recipe never disappoints.
