Crispy Chili Beef Rice

$- 1 pound flank steak, thinly sliced - 1 cup jasmine rice - 2 cups beef broth - 1 yellow bell pepper, thinly sliced - 1 red bell pepper, thinly sliced - 1 medium onion, thinly sliced - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons soy sauce - 1 tablespoon chili paste (adjust to taste) - 1 tablespoon cornstarch - 1-2 tablespoons vegetable oil (for frying) - 1 teaspoon sesame oil - Salt and pepper to taste - Green onions, chopped (for garnish) - Sesame seeds (for garnish) Gather these ingredients before you start cooking. The flank steak gives great flavor. Jasmine rice adds a lovely aroma. The beef broth makes the rice extra tasty. Bell peppers and onion bring color and crunch. Garlic and ginger add warmth and spice. Soy sauce and chili paste are key for flavor. Cornstarch helps the beef crisp nicely. The oils give a rich taste. Finally, use green onions and sesame seeds as a finishing touch. They add freshness and texture. {{ingredient_image_1}} Start by rinsing the jasmine rice under cold water. This step helps remove excess starch. Keep rinsing until the water runs clear. Next, cook the rice in beef broth for extra flavor. Follow package instructions for the cooking time. Once done, set the rice aside. In a bowl, mix the sliced flank steak with soy sauce, chili paste, and cornstarch. Stir well to coat the beef. Let it marinate for at least 15 minutes. This step adds flavor and helps tenderize the meat. Heat vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, add the marinated beef in batches. Avoid overcrowding the pan. Fry until crispy and browned on the edges, about 3-4 minutes. After cooking, remove the beef and set it aside. In the same skillet, add a tablespoon of sesame oil. Then, add the onion, garlic, ginger, and bell peppers. Stir-fry for about 3-4 minutes. You want the veggies to be tender but still crisp. Season with a pinch of salt and pepper. Return the crispy beef to the skillet with the sautéed vegetables. Stir everything together for about 2 minutes. This helps to mix all the flavors well. To serve, place a generous scoop of the beef and vegetable mix over the jasmine rice. For added flavor and crunch, garnish with chopped green onions and sesame seeds. Enjoy your meal! To make your beef crispy, start by slicing flank steak thinly. Thin slices cook faster and get crispy. Use a mix of soy sauce, chili paste, and cornstarch to marinate the meat. The cornstarch helps create a nice crust when you fry it. Cook the beef in batches. If you add too much beef at once, it will steam instead of fry. This will make it soggy, not crispy. You can add more flavor by using extra seasonings. Try adding a pinch of sugar for sweetness or a splash of rice vinegar for tang. Garlic powder or onion powder can boost the taste too. For pairing, serve with a simple green salad or steamed broccoli. The fresh veggies balance the rich beef nicely. If you want to switch proteins, chicken or tofu works well. For chicken, use thinly sliced chicken breast. Marinate it the same way you do with beef. For tofu, press it to remove excess water, then slice and marinate. Both options will give you a tasty dish that fits your diet. Pro Tips Tip Title: Choose the Right Cut: Flank steak is ideal for this recipe due to its tenderness and flavor when marinated and cooked quickly. Tip Title: Marinate for Flavor: Allow the beef to marinate longer if possible, up to an hour, to deepen the flavor and enhance tenderness. Tip Title: Adjust the Heat: Modify the amount of chili paste according to your spice preference, and consider serving with extra chili flakes for those who enjoy more heat. Tip Title: Crispiness is Key: Fry the beef in batches to maintain high heat and achieve that perfect crispy texture without steaming the meat. {{image_2}} You can switch rice types for this dish. Jasmine rice gives a lovely aroma. However, you can try basmati rice for a nuttier taste or brown rice for more fiber. Each type of rice will change the dish’s texture and flavor. For vegetables, you can mix it up too. Try snap peas or broccoli for a fresh crunch. Carrots add a nice sweetness. You can use any veggies you like, depending on what you have at home. Just make sure to cut them thin for even cooking. Want more heat? Add more chili paste! Start with one tablespoon and taste. If you want it spicier, add half a tablespoon more. You can also try chili flakes for extra kick. If you prefer a mild version, cut back on the chili paste. You can replace it with a bit of honey for sweetness. Other spices, like paprika or cumin, will add flavor without the heat. To make your meal taste like takeout, use a high heat when frying. This keeps the beef crispy and flavorful. If you have a wok, use it! A wok helps to cook everything quickly and evenly. You can also add a splash of rice vinegar while cooking. This adds a tangy flavor that takes the dish up a notch. For that classic takeout look, serve it in a nice bowl, and don’t forget the garnishes! To store your leftovers, let the crispy chili beef rice cool first. Use an airtight container. This keeps the flavors fresh and reduces moisture. You can keep it in the fridge for up to three days. When ready to eat, check for any off smells or changes in texture. If you want to freeze crispy beef rice, portion it out. Place it in freezer-safe bags or containers. Be sure to remove as much air as possible. This helps prevent freezer burn. You can freeze it for up to three months. When you’re ready to use it, thaw it overnight in the fridge. To reheat, use a skillet for the best texture. Heat it on medium. Add a splash of water to keep it moist. Stir often until it's hot. You can also use the microwave. Just cover it and heat in short bursts. This keeps the beef crispy and the rice fluffy. Yes, you can use other cuts of beef. Sirloin or ribeye work well too. Each cut has its own flavor and texture. Just remember to slice it thinly for best results. Absolutely! Crispy Chili Beef Rice is great for meal prep. You can store it in the fridge for easy lunches or dinners. Just keep rice and beef separate until you are ready to eat. To make this dish gluten-free, replace soy sauce with a gluten-free alternative. Look for a brand that uses tamari or coconut aminos. These options offer a similar taste without gluten. You can serve this dish with a simple side salad or steamed veggies. A crispy cucumber salad adds a nice crunch. Pickled vegetables also pair well and add flavor. Crispy Chili Beef Rice lasts about 3-4 days in the fridge. Make sure to store it in an airtight container. This helps keep the flavors fresh and the beef crispy longer. In this post, we explored the delicious recipe for Crispy Chili Beef Rice. We covered main ingredients, seasonings, and garnishes that build flavor. You learned step-by-step how to prepare each component, from rinsing jasmine rice to frying beef and sautéing veggies. We also discussed tips for achieving crispiness, alternatives for dietary needs, and helpful storage methods. Try these ideas to make the dish your own. Enjoy your cooking adventure!$

A delicious and spicy beef stir-fry served over jasmine rice.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Asian

Servings 4

Calories 500 kcal

Ingredients

1 pound flank steak, thinly sliced
1 cup jasmine rice
2 cups beef broth
1 unit yellow bell pepper, thinly sliced
1 unit red bell pepper, thinly sliced
1 medium onion, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon chili paste
1 tablespoon cornstarch
1-2 tablespoons vegetable oil
1 teaspoon sesame oil
to taste unit salt and pepper
to taste unit green onions, chopped
to taste unit sesame seeds

Instructions

Rinse jasmine rice under cold water until the water runs clear. Cook the rice in beef broth according to package instructions and set aside.
In a bowl, combine the sliced flank steak, soy sauce, chili paste, and cornstarch. Mix well and let it marinate for at least 15 minutes.
Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated beef in batches to avoid overcrowding. Fry until the beef is crispy and browned on the edges, about 3-4 minutes. Remove the beef from the pan and set aside.
In the same skillet, add a tablespoon of sesame oil. Stir-fry the onion, garlic, ginger, and bell peppers for about 3-4 minutes until they are tender but still crisp. Season with a pinch of salt and pepper.
Return the crispy beef to the skillet with the sautéed vegetables. Stir everything together and cook for an additional 2 minutes, ensuring everything is well coated with flavors.
In a bowl, place a generous serving of the beef and vegetable mixture over the jasmine rice. Garnish with chopped green onions and sesame seeds for added flavor and crunch.

Notes

Adjust the chili paste to your spice preference.

Keyword beef, rice, spicy, stir-fry