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Crispy Chilli Beef with Jasmine Rice

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This Hot and Sweet Crispy Chilli Beef is a delightful dish featuring tender beef coated in a crispy batter, served with fragrant jasmine rice. The homemade sauce combines heat and sweetness for a comforting meal that’s easy to prepare.

Ingredients

Scale
  • For the Crispy Chilli Beef:
  • 400g (14 oz) beef flank or sirloin, thinly sliced against the grain
  • ½ cup (60g) cornstarch
  • 1 large egg
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2–3 cups vegetable oil (for frying)
  • For the Sauce:
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon sambal oelek (or any chili paste)
  • 1 teaspoon sesame oil
  • 1 red bell pepper, julienned
  • 1 green bell pepper, julienned
  • 2 spring onions, sliced (green parts only)
  • 1 teaspoon sesame seeds (for garnish)
  • For the Jasmine Rice:
  • 1 cup (200g) jasmine rice
  • 1 ¾ cups (420ml) water
  • Pinch of salt

Instructions

  1. Prepare the Jasmine Rice: Rinse 1 cup of jasmine rice under cold water until the water runs clear. This will remove excess starch and prevent it from becoming gummy. Combine the rinsed rice, 1 ¾ cups of water, and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
  2. Make the Crispy Coating: While the rice is cooking, whisk together ½ cup of cornstarch, 1 large egg, 1 teaspoon of salt, and ½ teaspoon of black pepper in a bowl until smooth. This batter will coat the beef and create a crispy exterior when fried.
  3. Coat the Beef: Add the thinly sliced beef to the cornstarch mixture, ensuring each piece is evenly coated. Let it sit for about 5 minutes to allow the batter to adhere properly. This step is crucial for achieving that perfect crunch!
  4. Heat the Oil: In a large wok or deep frying pan, heat 2-3 cups of vegetable oil over medium-high heat. To test if the oil is hot enough, drop in a small piece of the batter; it should sizzle immediately. If it doesn’t, wait a minute.
  5. Fry the Beef: Carefully add the coated beef in batches to the hot oil, being sure not to overcrowd the pan. Fry for about 3-4 minutes or until the beef is golden brown and crispy. Use a slotted spoon to remove the beef and place it on paper towels to drain excess oil.
  6. Prepare the Sauce: In the same wok, reduce the heat to medium and add 2 tablespoons of vegetable oil. Once hot, add 3 minced garlic cloves and 1-inch piece of grated ginger. Sauté for 30 seconds until fragrant. Then, pour in 2 tablespoons each of soy sauce, rice vinegar, sugar, sweet chili sauce, and 1 tablespoon of sambal oelek. Stir well.
  7. Add the Vegetables: Toss in the julienned red and green bell peppers, cooking for 2-3 minutes until just tender but still crisp. The colors should be vibrant and the peppers should retain some crunch.
  8. Combine Everything: Gently fold the crispy beef back into the sauce, ensuring each piece is well-coated and heated through for about 1-2 minutes. The sauce should cling beautifully to the beef.
  9. Finish and Serve: Serve the hot and sweet crispy chili beef over a bed of fluffy jasmine rice. Garnish with sliced spring onions and a sprinkle of sesame seeds. Enjoy your meal while it’s still hot!

Nutrition

Keywords: Ensure your oil is at the right temperature before adding the beef. Too cool, and the beef will absorb oil, making it greasy. Too hot, and it will burn without cooking through. Aim for around 180°C (350°F).

Find it online: https://homebitesia.com/crispy-chilli-beef-with-fragrant-jasmine-rice/