Description
This Crispy Chilli Beef with Rice is a delightful dish that combines tender beef strips with a crunchy coating and a flavorful sauce. Paired with fluffy steamed rice, it’s a comforting meal perfect for any occasion.
Ingredients
Scale
- For the Crispy Chilli Beef:
- 500g (1 lb) flank steak or sirloin, thinly sliced against the grain
- 1/2 cup (60g) cornstarch
- 1/4 cup (30g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon chili powder (adjust to taste)
- 1/2 cup (120ml) vegetable oil (for frying)
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2–3 red chilies, sliced (adjust to taste)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon sesame oil
- Spring onions (scallions), chopped, for garnish
- Sesame seeds, for garnish
- For the Steamed Rice:
- 1 cup (200g) jasmine rice or basmati rice
- 2 cups (480ml) water
- Pinch of salt
Instructions
- Start by marinating the beef: In a bowl, combine the sliced flank steak with soy sauce, oyster sauce, rice vinegar, and sugar. Mix well and let it sit for at least 15 minutes. This will enhance the beef's flavor.
- While the beef is marinating, prepare the rice. Rinse the jasmine or basmati rice under cold water until the water runs clear. This removes excess starch and prevents stickiness. Add the rinsed rice, water, and a pinch of salt to a pot, cover it, and bring it to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let it simmer for 15 minutes. Do not lift the lid during cooking; this helps create fluffy rice. After 15 minutes, remove from heat and let it rest, covered, for another 10 minutes.
- Next, prepare the coating for the beef: In a large bowl, whisk together cornstarch, all-purpose flour, baking powder, salt, black pepper, and chili powder. This mixture will give the beef its crispy texture.
- Heat the vegetable oil in a large frying pan or wok over medium-high heat. You’ll know it’s ready when a small drop of batter sizzles upon contact. Carefully coat the marinated beef pieces in the cornstarch mixture, ensuring each piece is well-coated.
- Fry the beef in batches, avoiding overcrowding the pan. Cook for 3-4 minutes on each side until they turn golden brown and crispy. Use a slotted spoon to transfer the crispy beef to a plate lined with paper towels to absorb excess oil.
- In the same pan, reduce heat to medium and add the minced garlic, grated ginger, and sliced red chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
- Add the crispy beef back into the pan, tossing it with the aromatics. Drizzle with sesame oil and stir well to combine everything. Cook for an additional 1-2 minutes to heat through.
- To serve, spoon the fluffy steamed rice into bowls, top with the crispy chilli beef, and garnish with chopped spring onions and sesame seeds. Serve immediately for the best texture!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: For an extra crispy coating, let the coated beef rest for about 10 minutes before frying. Use a heavy-bottomed pan or wok for frying to maintain a consistent temperature, which helps avoid greasy beef.