Crispy Chilli Beef Rice

Why You’ll Love This Recipe

I love how this dish balances heat, sweetness, and umami in one pan. It comes together in just 15 minutes, making it ideal for busy weeknights. The texture of the crispy beef and the soft rice is seriously satisfying, and the customizable toppings like spring onions or sesame seeds add freshness and crunch. Plus, everything cooks in a single pan—less mess, more flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

300g 5% fat beef mince
1 onion, chopped
1 bell pepper, chopped
3 garlic cloves, minced
20ml dark soy sauce
15ml sriracha
10g tomato puree
20g honey
250g cooked rice
Optional toppings: sliced spring onion, sesame seeds

Directions

1. Prep the vegetables
   I start by chopping the onion, bell pepper, and garlic to get everything ready before I cook.

2. Sauté the vegetables
   In a hot pan over medium heat, I cook the onion and bell pepper for 1–2 minutes, then add the garlic and let it cook for another couple of minutes until it’s fragrant.

3. Cook the beef
   I add the beef mince to the pan and stir it frequently, letting the liquid evaporate so the beef browns nicely and gets a bit crispy.

4. Make the sauce
   In a small bowl, I mix together the dark soy sauce, sriracha, tomato puree, honey, and a splash of water until it’s smooth.

5. Add the sauce
   I pour the sauce over the beef and stir it well, letting it simmer until it thickens and coats the meat.

6. Combine with rice
   I stir in the cooked rice and keep mixing until it’s evenly coated and hot all the way through.

7. Serve
   Finally, I plate it up and top with sliced spring onions and sesame seeds for that extra finishing touch.

Servings and timing

This recipe serves 2 and takes just 15 minutes to make from start to finish. It’s great for a quick dinner or a speedy lunch.

Variations

• I sometimes use thinly sliced beef steak instead of mince for a different texture.

• For extra heat, I add crushed red pepper flakes or more sriracha.

• I swap the bell pepper for carrots or broccoli if that’s what I have on hand.

• For a lower-carb version, I use cauliflower rice instead of regular rice.

• Adding a fried egg on top makes it feel like a special treat.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I use the microwave or a hot pan with a splash of water to bring the moisture back. It’s just as tasty the next day.

FAQs

How do I get the beef extra crispy?

I make sure to cook it over medium-high heat without stirring too much, letting the liquid evaporate and the edges crisp up before adding the sauce.

Can I make this dish vegetarian?

Yes, I swap the beef for crumbled tofu or a meat-free mince alternative. The sauce works just as well with those options.

What type of rice works best?

I prefer using cold, day-old rice because it holds its shape and doesn’t get mushy. Jasmine or long-grain white rice works great.

Can I make it ahead of time?

Definitely. I cook everything and store it in the fridge, then reheat it when I’m ready to eat. The flavors get even better after sitting for a bit.

Is it very spicy?

It has a mild to moderate kick thanks to the sriracha. If I want it milder, I reduce the amount or leave it out entirely.

Conclusion

Crispy Chilli Beef Rice is my go-to when I want something bold, quick, and satisfying. With a perfect blend of spice, sweetness, and savory notes, it hits all the right spots. Whether I make it for lunch or dinner, it always delivers big flavor in minimal time.