why make this recipe
Crispy Chilli Beef Rice is a fantastic dish that combines the crunch of crispy beef with flavorful peppers and rice. It’s not only delicious but also quick to prepare, making it perfect for busy weeknights. This recipe is great for anyone who enjoys bold flavors and satisfying meals. Plus, it’s a fun way to use up leftover rice!
how to make Crispy Chilli Beef Rice
Ingredients:
- 500g beef sirloin or flank steak, cut into thin strips
- 2 cups cooked rice (preferably day-old)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 2 fresh red chilies, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- Vegetable oil for frying
- Optional: chopped green onions for garnish
Directions:
- Coat the beef strips in a mixture of cornstarch and a pinch of salt, tossing to coat evenly.
- Heat vegetable oil in a wok or large frying pan over medium-high heat. Fry the beef in batches until golden and crispy, about 2-3 minutes per batch. Remove and drain on paper towels.
- In the same pan, add more oil if needed, sauté the minced garlic and chopped chilies until fragrant.
- Add sliced bell peppers and cook until slightly tender but still crisp.
- Stir in soy sauce, oyster sauce, and sesame oil to coat the vegetables evenly.
- Return the crispy beef to the pan and mix well.
- Add cooked rice, stirring to combine all ingredients. Cook for another 2-3 minutes to meld flavors.
how to serve Crispy Chilli Beef Rice
Serve Crispy Chilli Beef Rice hot, straight from the pan. You can garnish it with chopped green onions for an extra touch. This dish works well as a main for lunch or dinner, and it pairs nicely with a side of steamed vegetables.
how to store Crispy Chilli Beef Rice
If you have leftovers, allow the rice to cool completely. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pan or microwave until heated through.
tips to make Crispy Chilli Beef Rice
- Use day-old rice for the best texture. Freshly cooked rice can be too moist.
- Don’t overcrowd the pan when frying the beef. Cook in batches for better crunch.
- Adjust the amount of chilies based on your spice preference.
variation
You can easily switch up the vegetables in this recipe. Try adding broccoli, snap peas, or carrots for different flavors and colors. If you prefer a vegetarian version, substitute the beef with tofu or tempeh.
FAQs
Q: Can I use another type of meat?
A: Yes, you can use chicken, pork, or even shrimp instead of beef. Just adjust the cooking time as needed.
Q: What if I don’t have oyster sauce?
A: You can substitute oyster sauce with hoisin sauce or a mix of soy sauce and a bit of sugar for a similar sweet and salty flavor.
Q: Can I make this dish gluten-free?
A: Yes! Use gluten-free soy sauce and ensure the cornstarch is also gluten-free.
Crispy Chilli Beef Rice
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: None
Description
A delicious dish combining crispy beef, flavorful peppers, and rice, perfect for busy weeknights.
Ingredients
- 500g beef sirloin or flank steak, cut into thin strips
- 2 cups cooked rice (preferably day-old)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 2 fresh red chilies, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- Vegetable oil for frying
- Optional: chopped green onions for garnish
Instructions
- Coat the beef strips in a mixture of cornstarch and a pinch of salt, tossing to coat evenly.
- Heat vegetable oil in a wok or large frying pan over medium-high heat. Fry the beef in batches until golden and crispy, about 2-3 minutes per batch. Remove and drain on paper towels.
- In the same pan, add more oil if needed, sauté the minced garlic and chopped chilies until fragrant.
- Add sliced bell peppers and cook until slightly tender but still crisp.
- Stir in soy sauce, oyster sauce, and sesame oil to coat the vegetables evenly.
- Return the crispy beef to the pan and mix well.
- Add cooked rice, stirring to combine all ingredients. Cook for another 2-3 minutes to meld flavors.
Notes
Use day-old rice for the best texture. Don’t overcrowd the pan when frying the beef.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian