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Crispy Chilli Beef with Rice

Ultra-crispy beef strips tossed in a sticky sweet-and-spicy chilli sauce, served over fluffy rice—better than takeout.
Prep Time: 20 minutesCook Time: 20 minutesTotal Time: 40 minutes
Course: Main CourseCuisine: Asian-InspiredServings: 4Calories: ~620 kcal per serving

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Ingredients Method

Ingredients
  

  • For the Crispy Beef
  • 1 lb 450 g flank steak or sirloin, thinly sliced against the grain
  • ½ cup cornstarch
  • Vegetable or sunflower oil for frying
  • For the Chilli Sauce
  • 1 tbsp neutral oil
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 2 –3 tbsp sweet chilli sauce
  • 2 tbsp soy sauce low sodium
  • 1 –2 tbsp sugar adjust to taste
  • 1 tbsp rice vinegar or white vinegar
  • ½ tsp chilli flakes optional, to taste
  • ¼ cup water
  • For Serving
  • Steamed jasmine or basmati rice
  • Sliced green onions or sesame seeds optional

Method
 

  1. Pat beef dry and toss thoroughly with cornstarch; shake off excess.
  2. Heat oil to 180°C / 350°F. Fry beef in batches 2–3 minutes until golden and crispy. Drain.
  3. In a clean wok/skillet, heat 1 tbsp oil. Add garlic, ginger, and chilli flakes; cook 30 seconds.
  4. Stir in sweet chilli sauce, soy sauce, sugar, vinegar, and water. Simmer 2–3 minutes until glossy.
  5. Add crispy beef, toss quickly to coat, then remove from heat.
  6. Serve immediately over hot rice.