HOW TO Μ CRISPY CHILLI BEEF RICE

🔥🌶️ CRISPY CHILI BEEF FRIED RICE 🌶️🔥
Sweet, spicy, and packed with crispy beef bits – ready in 20 minutes!

✨ WHY YOU’LL LOVE IT

✔ Crispy beef strips with caramelized edges
✔ Perfect balance of sweet, spicy & savory
✔ Uses leftover rice (or quick-cook hacks)
✔ Better than takeout – fresher & customizable

🛒 INGREDIENTS (Serves 2-3)

For the Crispy Beef:

300g flank steak, thinly sliced (freeze 30 mins for easier slicing)
1 tbsp cornstarch
1 tbsp soy sauce
1 tsp sesame oil

For the Sauce:

2 tbsp honey
2 tbsp sriracha (adjust to taste)
1 tbsp rice vinegar
1 tbsp soy sauce
1 tsp grated ginger

For the Rice:

3 cups cooked jasmine rice (day-old or parboiled*)
2 eggs, beaten
3 garlic cloves, minced
1/2 cup frozen peas & carrots
2 green onions, sliced
2 tbsp oil (divided)
1 tsp sesame seeds (garnish)

👨‍🍳 STEP-BY-STEP

1️⃣ CRISP THE BEEF

Toss beef with cornstarch, soy sauce, and sesame oil.
Heat 1 tbsp oil in a wok/skillet over high heat.
Spread beef in a single layer, cook 2 mins per side until crispy. Remove and set aside.

2️⃣ SCRAMBLE EGGS

In same pan, scramble eggs until just set. Remove and set aside.

3️⃣ FRY RICE

Heat remaining oil, sauté garlic 30 sec until fragrant.
Add rice, breaking up clumps. Stir-fry 2 mins.
Add peas/carrots, cook 1 min.

4️⃣ COMBINE & GLAZE

Whisk sauce ingredients, pour over rice.
Toss in beef, eggs, and green onions.
Cook 1 min until everything is glossy.

💡 PRO TIPS

✔ For extra crispy beef: Don’t stir too much – let it sear!
✔ Shortcut: Use pre-cooked rice (spread on tray, freeze 10 mins to dry).
✔ Spice control: Reduce sriracha or add chili crisp at the end.
✔ Vegetarian swap: Crispy tofu or mushrooms.