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- 1 lb (450g) flank steak, thinly sliced - 1 cup jasmine rice - 2 cups beef broth - 1 tablespoon soy sauce - 1 tablespoon oyster sauce - 1 tablespoon rice vinegar - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 2 tablespoons cornstarch - 1 tablespoon vegetable oil - 3 cloves garlic, minced - 1 teaspoon ginger, minced - 1 teaspoon red chili flakes (adjust to taste) - Salt and pepper to taste - Scallions, chopped (for garnish) To make Crispy Chili Beef Rice, you need a few tools: - A medium saucepan for the rice. - A large skillet or wok for frying and stir-frying. - A bowl for marinating the beef. - A fork for fluffing the rice. - A paper towel for draining the beef. You can switch some ingredients to suit your taste: - Use chicken breast instead of flank steak for a lighter dish. - Swap jasmine rice for brown rice for more fiber. - Use tamari sauce instead of soy sauce for a gluten-free option. - Add more vegetables like broccoli or carrots for extra nutrition. {{ingredient_image_1}} Start with 1 pound of flank steak. Slice it thinly. In a bowl, mix soy sauce, oyster sauce, rice vinegar, and a pinch of salt and pepper. Add the beef to the marinade. Ensure all pieces are well-coated. Let it sit for at least 20 minutes. This helps the beef soak up flavors. Next, rinse 1 cup of jasmine rice under cold water. Keep rinsing until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of beef broth. Bring it to a boil. Cover the pot and reduce the heat to low. Cook for about 15 minutes. The rice should be tender and the broth absorbed. Fluff it with a fork and set it aside. Now, it's time to crisp the beef. Toss the marinated beef with 2 tablespoons of cornstarch. This gives it a nice crunch. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the beef in batches. Do not overcrowd the pan. Fry for about 3-4 minutes per side until crispy. Remove it and place on a paper towel to drain excess oil. In the same skillet, add 3 minced garlic cloves and 1 teaspoon of minced ginger. Sauté for about 30 seconds until fragrant. Then, toss in the sliced red and green bell peppers. Stir-fry for 2-3 minutes. You want them tender but still crisp. Add the crispy beef back into the skillet with the sautéed veggies. Stir everything together. Sauté for another minute to combine the flavors. Taste and adjust seasoning if needed. To serve, place a generous scoop of jasmine rice on a plate. Top it with the crispy chili beef mixture. For a fresh touch, garnish with chopped scallions. You can also add lime wedges on the side for extra zest. Enjoy your meal! To get that perfect crispy beef, you need to coat it well. Use cornstarch to cover the beef slices evenly. This helps create a nice crunch. Fry the beef in small batches. Overcrowding the pan makes it steam instead of crisp. Cook each side for three to four minutes until golden brown. Allow the beef to rest on paper towels. This drains excess oil and keeps it crispy. Spice can make or break a dish. For this recipe, start with one teaspoon of red chili flakes. This gives a nice kick without being too hot. If you like it spicier, add more chili flakes while cooking. You can also add fresh chili slices for an extra punch. Taste the dish before serving to find the right heat for you. Cooking rice can be tricky, but it’s simple with jasmine rice. Rinse it under cold water until it runs clear. This removes excess starch, which helps the rice stay fluffy. Combine one cup of rice with two cups of beef broth. Bring it to a boil, cover it, and reduce the heat. Cook for about 15 minutes. Once done, fluff it with a fork. This makes sure each grain is separate and perfect for serving. Pro Tips Marination Matters: Allowing the beef to marinate for at least 20 minutes enhances the flavor. For even better results, marinate for a few hours or overnight in the fridge. Crispiness is Key: Ensure the beef is coated evenly with cornstarch and fry in batches to prevent steaming. This will help achieve a perfectly crispy texture. Veggie Crunch: Don’t overcook the bell peppers; they should still have a bit of crunch for a delightful contrast in texture with the crispy beef. Garnish for Flavor: Fresh scallions or a squeeze of lime juice can elevate your dish, adding freshness and brightness to the rich flavors of the beef. {{image_2}} You can swap the flank steak for chicken or tofu. Chicken breast works great. Just slice it thin like the beef. Marinate it the same way. Tofu is a fantastic choice for a meatless version. Use firm tofu, and press out the water before slicing. This helps it crisp up nicely. Feel free to add more veggies to the mix. Broccoli and carrots are excellent choices. They add color and crunch. Cut them into small pieces so they cook quickly. Add them to the pan after the garlic and ginger. Stir-fry until they are bright and tender. If you need a gluten-free dish, use tamari instead of soy sauce. It gives the same flavor without gluten. Also, check your oyster sauce label for gluten-free options. Most brands offer a gluten-free version. This way, everyone can enjoy the crispy chili beef rice! To keep your crispy chili beef rice fresh, wait for it to cool. Place it in an airtight container. Store it in the fridge. It stays good for 3-4 days. Make sure to separate the beef from the rice if you can. This helps keep the beef crispy for longer. When you are ready to eat, reheat the beef and rice. You can use a microwave or a stovetop. For the microwave, heat in short bursts. Stir between each burst until warm. On the stovetop, add a splash of water or broth. Heat on low until everything is hot. This keeps the rice from getting dry. If you want to save some for later, freezing works well. Place the beef and rice in separate containers. Use freezer-safe bags or containers. They can last for up to 3 months in the freezer. When ready to eat, thaw in the fridge overnight. Then, follow the reheating instructions to enjoy your meal again! Yes, you can make this dish ahead of time. Marinate the beef and cook the rice. Store them separately in the fridge. You can fry the beef just before serving. This way, it stays crispy. Crispy Chili Beef Rice pairs well with many sides. Here are some ideas: - Steamed broccoli - Simple green salad - Garlic bread - Pickled vegetables These options add nice color and flavor. They also balance the richness of the beef. The spice level can change based on your taste. The recipe calls for one teaspoon of red chili flakes. This gives a medium heat. If you want it spicier, add more chili flakes. For less heat, use less or skip them. Adjust to what you like! In this post, I covered the essential steps to make Crispy Chili Beef Rice. We discussed needed ingredients, cooking tools, and alternatives. I provided a clear, step-by-step guide for marinating, cooking, and serving this dish. I also shared helpful tips for crisping beef and adjusting spice levels. Variations and storage information ensure you can adapt the meal to your needs. By following these steps, you can create a tasty dish that satisfies your appetite. Enjoy your cooking adventures!

Crispy Chili Beef Rice

A delicious and crispy beef stir-fry served over fluffy jasmine rice, perfect for a quick dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb flank steak, thinly sliced
  • 1 cup jasmine rice
  • 2 cups beef broth
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar
  • 1 number red bell pepper, sliced
  • 1 number green bell pepper, sliced
  • 2 tablespoons cornstarch
  • 1 tablespoon vegetable oil
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon red chili flakes
  • to taste salt and pepper
  • to taste scallions, chopped (for garnish)

Instructions
 

  • In a bowl, combine the thinly sliced flank steak with soy sauce, oyster sauce, rice vinegar, and a pinch of salt and pepper. Let it marinate for at least 20 minutes.
  • Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and beef broth. Bring to a boil, cover, and reduce heat to low. Cook for about 15 minutes or until the rice is tender and the broth is absorbed. Fluff with a fork and set aside.
  • Toss the marinated beef with cornstarch until well-coated. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the beef in batches, ensuring not to overcrowd the pan. Fry until crispy, about 3-4 minutes per side. Remove and set aside on a paper towel to drain excess oil.
  • In the same skillet, add garlic, ginger, and red chili flakes. Sauté for about 30 seconds until fragrant. Add the sliced bell peppers and stir-fry for about 2-3 minutes, or until just tender but still crisp.
  • Add the crispy beef back to the skillet with the peppers. Stir everything together and sauté for another minute to combine the flavors. Taste and adjust seasoning if necessary.
  • Place a generous scoop of the fluffy jasmine rice on a plate, then top with the crispy chili beef mixture.

Notes

Garnish with chopped scallions and serve with lime wedges for added zest.
Keyword beef, rice, spicy, stir-fry