Crispy Chilli Beef Rice
A quick Asian-style stir-fry that combines lean beef mince, crisp vegetables, and a sticky sweet-spicy sauce, all in one pan.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
- Diet: None
Ingredients
Scale
- 10.5 oz (about 300 g) 5% fat beef mince (very lean)
- 1 medium onion, chopped
- 1 bell pepper (any color), chopped
- 3 garlic cloves, minced
- 4 tsp dark soy sauce
- 1 tbsp sriracha (adjust to heat preference)
- 2 tsp tomato puree
- 4 tsp honey
- Splash of water (about 1–2 tbsp) to loosen sauce if needed
- 1.5 cups cooked rice (preferably day-old or cooled)
- Sliced spring onion, for garnish (optional)
- Sesame seeds, for garnish (optional)
Instructions
- Chop the onion, bell pepper, and mince the garlic so everything is ready to go.
- Heat a large skillet or wok over medium–high heat. If your pan is stubbornly dry, add 1 tsp neutral oil. Cook the chopped onion and bell pepper for 1–2 minutes until they begin to soften.
- Add the minced garlic and cook another 1–2 minutes until fragrant — don’t let it burn.
- Add the 5% fat beef mince, breaking it up with a spatula. Cook without crowding to let liquids evaporate, stirring occasionally until browned and crisp at the edges.
- In a small bowl mix the dark soy, sriracha, tomato puree, honey, and a splash of water until combined.
- Pour the sauce over the browned beef and cook, stirring, until the sauce thickens and coats the mince — a couple of minutes. Add another splash of water if needed.
- Stir in the cooked rice until evenly coated and heated through. Taste and adjust seasoning as needed.
- Plate immediately, topping with sliced spring onions and sesame seeds.
Notes
Serve immediately for the best texture. Can be paired with cucumber salad or steamed greens.