Sizzling Crispy Chilli Beef Rice: Your 15-Minute Weeknight Wonder

👩‍🍳 Instructions

1. 1

   Slice beef thinly against the grain. In a medium bowl, combine beef with 1 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil. Toss to coat and set aside for 5 minutes.
2. 2

   In a small bowl, whisk together sweet chilli sauce, remaining 1 tbsp soy sauce, rice vinegar, brown sugar, sriracha (if using), and water/broth. Set aside.
3. 3

   Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add chopped onion and bell peppers. Stir-fry for 3-4 minutes until tender-crisp. Add minced garlic and grated ginger, and stir-fry for another 30 seconds until fragrant. Remove vegetables from the pan and set aside.
4. 4

   Add remaining 1 tbsp vegetable oil to the skillet and increase heat to high. Add beef in a single layer, ensuring not to overcrowd (cook in two batches if necessary). Cook undisturbed for 2-3 minutes until a brown crust forms, then stir and cook for another 1-2 minutes until browned all over and cooked through. The beef should have slightly crispy edges.
5. 5

   Return cooked vegetables to the pan with the beef. Give the prepared sauce a quick whisk and pour it over the beef and vegetables. Stir continuously for 1-2 minutes until the sauce thickens and coats everything beautifully.
6. 6

   Remove from heat. Serve immediately over cooked rice, garnished with chopped spring onions and sesame seeds.