Crispy Chilli Beef Rice

This crispy chilli beef rice transforms ordinary ground beef into a sweet and spicy takeout-style dish that comes together in minutes. It's become my weeknight lifesaver when I crave something flavorful but don't have the energy for complicated cooking.

I discovered this recipe during a particularly busy work week when takeout had become an expensive habit. Now it's in our regular rotation, with my husband requesting it at least twice a month.

Ingredients

• Beef mince: 5% fat gives the perfect balance of flavor without excess grease
• Onion and bell pepper: create a vegetable base that adds natural sweetness
• Garlic cloves: fresh is essential for the aromatic foundation
• Dark soy sauce: provides rich color and umami depth
• Sriracha: adds heat that can be adjusted to your preference
• Tomato puree: contributes subtle acidity and richness
• Honey: balances the heat with necessary sweetness
• Cooked rice: leftover rice works perfectly here
• Optional toppings: fresh spring onions and sesame seeds add texture and visual appeal

Step-by-Step Instructions

Prep the Vegetables:

Dice your onion and bell pepper into small uniform pieces about 1/4 inch in size so they cook evenly. Mince the garlic finely to ensure it distributes throughout the dish without burning. Having everything ready before you start cooking makes the process seamless.

Cook the Aromatics:

Heat your pan until you can feel warmth hovering your hand above it. Add a small splash of oil and add your onion and bell pepper. Cook until they begin to soften but still maintain some bite about 2 minutes. Add garlic and cook just until fragrant about 1 minute more. The kitchen should fill with a beautiful aroma.

Brown the Beef:

Add the mince to the pan and break it up with a wooden spoon into small pieces. Cook until all pink color disappears and the meat begins to crisp around the edges. This takes about 5 minutes over medium-high heat. Be patient during this step as the evaporating moisture is key to achieving the crispy texture.

Create the Sauce:

Combine the soy sauce sriracha tomato puree honey and about 2 tablespoons of water in a small bowl. Whisk until completely smooth ensuring the honey fully incorporates. This balanced sauce will coat every bite with sweet spicy flavor.

Glaze the Beef:

Pour the sauce over the browned beef mixture and stir constantly as it bubbles and reduces. The sauce should thicken and coat the meat creating a glossy finish within 2 minutes. If it reduces too quickly add a splash more water.

Incorporate Rice:

Add your cooked rice to the pan breaking up any clumps with your spoon. Fold it through the beef mixture until every grain is coated with the sticky sauce. Continue cooking for 2 minutes to allow the flavors to meld and the rice to heat through.

Garnish and Serve:

Transfer to serving bowls and sprinkle with freshly sliced spring onions and a light dusting of sesame seeds. The contrast of colors textures and flavors makes this simple dish look and taste restaurant worthy.

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The dark soy sauce is my secret weapon in this recipe. Unlike regular soy sauce it has a thicker consistency and deeper color that gives the dish its signature rich appearance. The first time I made this for my family they swore it tasted better than our local takeout place.

Make It Your Own

This recipe welcomes customization based on what you have available. Consider adding thinly sliced carrots broccoli florets or snap peas during the vegetable cooking stage. For a more substantial meal fold in scrambled egg at the end or top with a fried egg. The sauce also works beautifully with ground chicken turkey or even crumbled tofu for a vegetarian option.

Storage and Reheating

The flavors in this dish actually improve overnight as the rice absorbs more of the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating add a tablespoon of water before microwaving covered to restore moisture. For best texture reheat in a skillet with a small splash of oil to recreate some of the original crispiness.

Spice Level Management

The beauty of making this at home is controlling exactly how spicy it becomes. For a milder version reduce the sriracha to 1 teaspoon and increase the honey slightly. For heat lovers double the sriracha and add thinly sliced fresh chili as a garnish. Remember you can always add more heat but cannot remove it so start conservatively if serving guests with unknown spice preferences.

Serving Suggestions

While perfectly satisfying on its own this chilli beef rice pairs wonderfully with simple sides. A crisp cucumber salad dressed with rice vinegar provides refreshing contrast to the rich flavors. For a complete takeout experience serve alongside some steamed dumplings or a clear broth soup. I often serve this family style in a large bowl with small dishes of extra sriracha soy sauce and chopped herbs so everyone can adjust their portion to taste.

Frequently Asked Questions

→ What type of beef works best for this dish?

Use 5% fat beef mince for a healthier option, though a slightly higher fat content will yield more flavor.

→ Can I use a different protein instead of beef?

Yes, ground chicken, turkey, or even tofu can be substituted for beef. Just adjust cooking times accordingly.

→ How can I make this dish vegetarian?

Replace the beef mince with crumbled tofu, tempeh, or your favorite plant-based mince alternative.

→ What are some alternative toppings?

You can use cilantro, crushed peanuts, fried garlic, or a drizzle of sesame oil for added flavor and texture.

→ Can I make it less spicy?

Reduce the amount of sriracha or use a mild chili sauce to tone down the heat while keeping the flavor intact.