Description

A reliable and flavourful Crispy Chilli Beef Rice recipe that delivers a satisfying crunch and a balanced sweet and savoury sauce. Easy to make for a weeknight family dinner.

Ingredients

Scale

For the Beef:
1 pound beef sirloin or flank steak, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon cornstarch
1 teaspoon sesame oil
1/2 teaspoon white pepper
For the Crispy Coating:
1/2 cup cornstarch
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 large egg, lightly beaten
3–4 tablespoons cold water (or as needed)
For the Sauce:
2 tablespoons vegetable oil
3 cloves garlic, minced
1 inch ginger, grated
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon rice vinegar
1 tablespoon brown sugar (or to taste)
1 teaspoon sriracha or chili garlic sauce (or to taste)
1/4 cup water
For Serving:
Cooked rice (jasmine or basmati work well)
Chopped green onions, for garnish
Sesame seeds, for garnish (optional)

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Instructions

1. Marinate the Beef: In a medium bowl, combine the thinly sliced beef with soy sauce, Shaoxing wine, 1 tablespoon of cornstarch, sesame oil, and white pepper. Toss to coat evenly. Let it marinate for at least 15 minutes, or up to 30 minutes at room temperature.
2. Prepare the Crispy Coating: While the beef is marinating, prepare your batter. In a separate bowl, whisk together 1/2 cup cornstarch, all-purpose flour, salt, and baking powder. Add the lightly beaten egg and gradually stir in the cold water until you have a thick, but pourable, batter.
3. Coat and Fry the Beef: Add the marinated beef to the batter and toss to ensure each piece is well-coated. In a wok or a large, deep skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Carefully add the battered beef in batches, making sure not to overcrowd the pan. Fry each batch for about 2-3 minutes per side, until golden brown and crispy. Use a slotted spoon to transfer the fried beef to a plate lined with paper towels to drain any excess oil.
4. Make the Sauce: Once all the beef is fried and set aside, carefully pour out most of the oil from the wok, leaving about 1-2 tablespoons. Return the wok to medium heat. Add the minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant. In a small bowl, whisk together the hoisin sauce, soy sauce, ketchup, rice vinegar, brown sugar, sriracha (or chili garlic sauce), and 1/4 cup of water. Pour this sauce mixture into the wok. Bring it to a simmer, stirring constantly, until it thickens slightly, about 1-2 minutes.
5. Combine and Serve: Add the crispy fried beef back into the wok with the thickened sauce. Toss quickly to coat the beef evenly.
6. Serve: Serve the Crispy Chilli Beef immediately over hot cooked rice. Garnish with chopped green onions and sesame seeds, if desired.

Notes

Store any leftover cooled beef and rice in separate airtight containers in the refrigerator for up to 2-3 days. Reheat beef in an oven, toaster oven, or air fryer to help restore crispness. Rice can be microwaved or steamed separately.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stir-fry
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: Approx. 550 kcal (excluding rice)
Sugar: 10g
Sodium: 900mg
Fat: 25g
Carbohydrates: 18g
Fiber: 1g
Protein: 30g