Description
Learn how to make delicious Crispy Chilli Beef Rice at home with our easy recipe. Perfectly crispy beef coated in a sweet and spicy chilli sauce, served over fluffy rice. Click here!
Ingredients
- 350 grams (12 oz (340 g)) of Beef Strips
- 1 Piece of Organic Eggs
- 60 grams of Corn starch
- 5 grams of Baking soda
- 1 tsp (5 ml) of Black pepper
- 3 tbsp (45 ml) of Vegetable oil
- 1 Piece of Brown onion
- 40 grams of Spring onion
- 1 Piece of Red pepper
- 15 ml of Rice vinegar
- 20 ml of Dark soy sauce
- 24 grams of Ketchup
- 60 ml of Sweet chili sauce
- 30 grams of Tomato paste
- 10 grams of Ginger garlic paste
- 10 grams of White sugar
- 2 grams of Chili flakes
- 1 tbsp (15 ml) of Vegetable oil
- 150 grams (5.3 oz (150 g)) of Jasmine rice
- 1 tsp (5 ml) of Salt
- 300 ml of Water
- 15 grams of Fresh coriander
- 5 grams of Sesame seeds
Instructions
- Wash the jasmine rice thoroughly. Place it in a pot with a lid, add some salt and the specified amount of water, then bring it to a boil on high heat. Once it starts boiling, lower the heat, cover, and let it simmer for 10-12 minutes until the water is absorbed and the rice is tender. Once done, take it off the heat but keep it covered until you’re ready to serve.
- While the rice is cooking, peel and thinly slice the brown onion. Cut the spring onion into fine slices. Remove the seeds from the red pepper and slice it into thin strips. In a small bowl, mix together the rice vinegar, dark soy sauce, ketchup, sweet chili sauce, tomato paste, ginger garlic paste, white sugar, and a pinch of chili flakes to create your chili sauce.
- Dry the beef strips using a paper towel. In a large bowl, combine the egg with the beef strips. Add corn starch to the same bowl, season it with black pepper, and mix in the baking soda to form a batter that fully coats the beef.
- Warm a large non-stick pan with enough vegetable oil to coat the bottom over medium-high heat. Once the oil is hot, add the beef in batches and fry for 3-5 minutes until the outer layer is thick and very crispy. Once done, remove the beef from the pan, drain excess oil, and place it on a plate lined with paper towels. Discard any remaining oil from the pan, wipe it clean, and set it aside.
- Reheat the cleaned pan over medium-high heat with a little more vegetable oil. Once the oil is hot, add the sliced onion and red pepper. Stir-fry them for 3-4 minutes until they start to soften. Pour in the chili sauce and let it reduce slightly for about a minute. Then, add the crispy beef and spring onions, stirring everything to coat it well in the sauce, and cook for another 1-2 minutes.
- In the meantime, pick the leaves off the fresh coriander. Serve the cooked rice and crispy chili beef on plates. Sprinkle with the coriander leaves and sesame seeds as a garnish.
Notes
- Marinate beef strips in a mixture of soy sauce, garlic, and ginger for 30 minutes before coating in batter for enhanced flavor.
- Avoid overcrowding the pan when frying beef strips to achieve a crispy, golden brown texture.
- Adjust the amount of chili flakes in the sauce to personalize the level of spiciness to your preference.