This Crispy Chili Beef Rice Bowl is a tasty meal with tender beef, a spicy kick, and crunchy veggies all served over fluffy rice. It’s a true crowd-pleaser!
I’m always up for a bowl of this deliciousness—just take a bite, and you might just dance around the kitchen! 🕺😄 It’s easy to whip up, making dinner a breeze!
Key Ingredients & Substitutions
Beef: For the best texture, beef sirloin or flank steak works great. If you’re looking for a leaner option, try chicken or tofu instead. Both take on flavors well!
Soy Sauce: Use low-sodium soy sauce for a healthier choice. Alternatively, coconut aminos can be a great gluten-free substitute.
Cornstarch: This ingredient is key for achieving that crispy beef. If you’re avoiding cornstarch, use arrowroot powder or potato starch instead.
Chili Paste: Sriracha is my personal favorite for a nice kick. If it’s too spicy for you, try using a milder sauce like sweet chili sauce.
Vegetables: I like using snap peas and bell peppers, but feel free to swap in whatever you have, like broccoli or carrots for extra crunch!
How Do I Get My Beef Crispy?
Crispy beef is all about technique! Start by marinating the beef with soy sauce and cornstarch to help it get that crunchy coating. Then, ensure your skillet is nice and hot before adding the beef.
- Don’t overcrowd the pan—cook in batches if needed. This way, each piece fries up nicely.
- Let the beef sear without moving it around too much. This allows a crust to form.
Lastly, removing the beef once it’s browned will help keep it crispy since it won’t continue to cook in the residual heat!
How to Make Crispy Chili Beef Rice Bowl
Ingredients You’ll Need:
For the Beef:
- 1 lb (450g) beef sirloin or flank steak, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
For Cooking:
- 2 tbsp vegetable oil, divided
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
For the Sauce:
- 1–2 tsp red chili flakes (adjust to your heat preference)
- 1 tbsp chili paste or Sriracha sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1/2 cup beef broth or water
For the Vegetables:
- 1 red bell pepper, thinly sliced
- 1 cup snap peas or green beans, trimmed
- 3 green onions, chopped
For Serving:
- Cooked jasmine rice
- Sesame seeds, for garnish (optional)
- Fresh cilantro, for garnish (optional)
How Much Time Will You Need?
This delightful meal takes about 15 minutes to prep and another 15–20 minutes to cook, so you should be sitting down to eat in around 30–35 minutes total. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Beef:
In a bowl, combine the sliced beef with soy sauce, cornstarch, salt, and pepper. Toss it all together so the beef is well coated. Let it marinate for about 15 minutes while you tidy up your kitchen or prep your veggies.
2. Cook the Beef:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer. If you have a lot, it’s better to cook it in batches so it gets nice and crispy. Cook for about 2–3 minutes per side until it’s browned and crispy. Once done, remove the beef from the skillet and set it aside.
3. Sauté the Aromatics:
In the same skillet, add the remaining 1 tablespoon of oil. Sauté the minced garlic and ginger until they’re fragrant, about 30 seconds. Keep an eye on them—the last thing you want is burnt garlic!
4. Make the Sauce:
Now it’s time to create a delicious sauce! Stir in the red chili flakes, chili paste, hoisin sauce, rice vinegar, brown sugar, and beef broth. Bring this mixture to a gentle simmer to let all those flavors meld together nicely.
5. Add Veggies:
Next, toss in the sliced bell pepper and snap peas (or green beans) to the sauce. Cook them for about 2–3 minutes until they are tender but still crisp. We want that lovely crunch in every bite!
6. Combine Everything:
Return the crispy beef back to the skillet and toss everything together gently to coat the beef and veggies in that delicious sauce. Allow it to heat for another minute or two.
7. Serve:
Now it’s time to fill your bowls! Serve the chili beef over warm jasmine rice. Top it off with chopped green onions, a sprinkle of sesame seeds, and fresh cilantro if you like. You are all set!
8. Enjoy!
Dig in and savor your crispy, spicy, and flavorful chili beef rice bowl. It’s sure to be a hit!
FAQ for Crispy Chili Beef Rice Bowl
Can I Use a Different Cut of Meat?
Absolutely! While beef sirloin or flank steak are great options for tenderness, you can use ribeye or even chicken if you prefer. Feel free to adjust cooking times as needed; chicken usually takes a few more minutes.
Can I Make This Recipe Vegetarian?
Yes! To make it vegetarian, simply substitute the beef with tofu or tempeh. Press the tofu to remove excess moisture, then cut it into cubes and follow the same cooking instructions for a delicious plant-based version.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat, just warm it up in a skillet over medium heat or in the microwave until heated through. Add a splash of broth or water to keep it moist!
Can I Adjust the Spice Level?
Absolutely! You can control the heat by adjusting the amount of red chili flakes and chili paste. If you prefer it milder, start with less and add more to taste. For extra heat, consider adding fresh sliced chilies when you cook the garlic and ginger.