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Crispy Chilli Beef Rice Bowl

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This easy Asian-inspired dinner features ultra-crispy beef strips tossed in a sticky, spicy chilli sauce, served over fluffy jasmine rice with crunchy veggies. It’s a bold, comforting meal that comes together quickly and is perfect for busy weeknights or entertaining.

Ingredients

Scale
  • 14 oz flank steak, thinly sliced against the grain
  • 1/2 cup cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups vegetable oil (for frying)
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 3 tbsp sweet chilli sauce
  • 1 tbsp rice vinegar (or apple cider vinegar)
  • 1 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, grated (optional)
  • 1 red chilli, thinly sliced
  • 1 tsp sesame oil
  • 1 cup dry jasmine rice (or 3 cups cooked)
  • 1 large bell pepper, thinly sliced
  • 1 medium carrot, julienned
  • 2 spring onions, sliced
  • 1 tbsp sesame seeds (optional)
  • Handful fresh coriander/cilantro, chopped

Instructions

  1. Rinse jasmine rice under cold water until clear. Cook according to package instructions (about 12-15 minutes simmering in 2 cups water). Fluff and keep warm.
  2. Pat flank steak dry and slice thinly against the grain (about 1/4 inch strips).
  3. In a large bowl, toss sliced beef with cornstarch, salt, and black pepper until evenly coated. Shake off excess starch.
  4. Slice bell pepper, julienne carrot, and chop spring onions and coriander. In a separate bowl, mix soy sauce, sweet chilli sauce, rice vinegar, brown sugar, garlic, ginger, red chilli, and sesame oil.
  5. Heat vegetable oil in a large pan or wok over medium-high until shimmering (about 350°F). Test with a small beef strip—it should sizzle instantly.
  6. Fry beef strips in batches, turning occasionally, until golden and crispy (about 2-3 minutes per batch). Remove with slotted spoon and drain on paper towels.
  7. Pour out all but 1 tbsp oil from the pan. Add bell peppers and carrots, stir-fry for 2 minutes until just tender. Add half the spring onions, stir for 30 seconds.
  8. Push veggies to the side. Pour in sauce mixture, letting it bubble for 1 minute until glossy and thick. If sauce is too runny, simmer longer or add a touch more cornstarch mixed with water.
  9. Add crispy beef to pan, tossing quickly to coat in sauce. Taste and adjust seasoning as needed.
  10. Divide rice between bowls. Top with saucy beef and veggies. Sprinkle with remaining spring onions, sesame seeds, and coriander. Serve immediately.

Notes

For extra crunch, let beef cool slightly before tossing in sauce. Use tamari for gluten-free, and tofu or seitan for vegetarian/vegan. Fry beef in batches for best texture. If prepping ahead, keep beef and sauce separate until serving. Adjust veggies and spice to taste.

Nutrition

Keywords: crispy chilli beef, rice bowl, Asian dinner, Chinese takeaway, easy weeknight meal, homemade, gluten-free option, spicy beef, comfort food, stir-fry

Find it online: https://tempotaste.com/crispy-chilli-beef-rice-bowl-easy-asian-dinner-recipe/