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A close-up of Crispy Chilli Beef Rice served in a light grey bowl, topped with sliced red chilies.

Crispy Chilli Beef Rice

This recipe provides instructions for making crispy chilli beef served with rice or noodles. It includes notes on making the dish gluten-free and substituting different meats.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: Asian, Chinese
Calories: 472
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 360 g thin-cut sirloin steaks, cut into thin strips approx 3 thin steaks
  • 1 small egg
  • 4 tbsp cornflour (cornstarch)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp white pepper
  • 4.5 tbsp sunflower oil divided
For the Sauce and Vegetables
  • 1 medium onion peeled and sliced into thin strips
  • 1 red chilli finely sliced, discard seeds for less heat
  • 1 tsp minced ginger
  • 3 garlic cloves peeled and minced
  • 2 tbsp rice vinegar
  • 3 tbsp dark soy sauce
  • 2 tbsp tomato puree paste for US measurements
  • 6 tbsp caster sugar or superfine sugar
  • 2 tbsp tomato ketchup
  • 2 tbsp sweet chilli sauce Thai-style recommended

Equipment

  • Large frying pan or wok
  • Bowl

Method
 

  1. Place the steak strips in a bowl and add the egg. Mix to coat the steak thoroughly in the egg.
  2. Add the cornflour, salt, black pepper, and white pepper to the bowl. Toss together to coat the steak; the mixture will become sticky.
  3. Heat 3 tablespoons of the sunflower oil in a large frying pan or wok over high heat until very hot.
  4. Work in two batches. When the oil is hot, add half the beef, one strip at a time, and spread the pieces out.
  5. Fry the steak until dark brown and crispy. Avoid moving the meat too much to maintain crispiness. This takes about 5 or 6 minutes, with about 3 or 4 stirs.
  6. Use a slotted spoon or tongs to remove the beef from the pan and place it in a bowl lined with kitchen roll to absorb excess fat.
  7. Add another tablespoon of oil and repeat the frying process for the second batch of beef, then place it in the bowl with the first batch.
  8. Once all the beef is removed, add the remaining 1/2 tablespoon of oil to the pan and reduce the heat to medium.
  9. Add the sliced onion and cook for 2 minutes until slightly softened.
  10. Add the finely sliced chilli, minced ginger, and minced garlic. Cook while stirring for 30 seconds.
  11. Add the rice vinegar, soy sauce, tomato puree, sugar, tomato ketchup, and sweet chilli sauce to the pan.
  12. Turn up the heat and let the sauce bubble for a couple of minutes until it starts to reduce slightly.
  13. Return the beef to the pan, stir to coat, and heat through for 1-2 minutes until the beef is hot.
  14. Serve the dish with rice or noodles.

Nutrition

Calories: 472kcalCarbohydrates: 37gProtein: 21gFat: 26gSaturated Fat: 5gCholesterol: 100mgSodium: 1141mgFiber: 1gSugar: 26g

Notes

To make slicing easier, place the steak in the freezer for 30 minutes to firm it up before cutting.
For a gluten-free version, replace the soy sauce with tamari. Check that your tomato puree, ketchup, sweet chilli sauce, and rice vinegar are also gluten-free.
This recipe is best served immediately. Reheating after freezing or chilling will result in the beef losing its crispiness, although the flavor remains good.
You can use cooked and sliced chicken, duck, roast beef, or roast lamb instead of raw steak. Cook these meats in the same way as the raw steak to achieve a crispy coating.
Nutritional information is calculated per serving and does not include rice or garnishes.

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