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For this dish, you'll need: - 1 pound flank steak, thinly sliced against the grain - 1 cup jasmine rice - 2 cups beef broth - 1 red bell pepper, sliced into strips - 1 green bell pepper, sliced into strips - 1 onion, thinly sliced - 3 cloves garlic, minced To bring out the flavors, gather these items: - 2 tablespoons soy sauce - 1 tablespoon cornstarch - 1 tablespoon vegetable oil - 1 tablespoon chili garlic sauce - 1 teaspoon sugar - Salt and pepper, to taste For a beautiful finish, consider these garnishes: - Sliced green onions - Toasted sesame seeds Each ingredient plays a key role in making this dish shine. The flank steak gives a rich, meaty flavor. The bell peppers add color and crunch. Jasmine rice serves as the perfect base, soaking up the sauce. Don't skip the seasonings; they pull everything together. I love the touch of chili garlic sauce for a little kick! To start, rinse the jasmine rice under cold water until it runs clear. This helps remove excess starch. Next, combine the rinsed rice and beef broth in a medium pot. Bring it to a boil on high heat. Once boiling, reduce the heat to low and cover with a lid. Let it simmer for 15 minutes. The rice will become tender as it absorbs the broth. After 15 minutes, remove it from heat and let it sit for 5 more minutes. Fluff it gently with a fork before serving. Now, let’s marinate the flank steak. In a mixing bowl, put the thinly sliced beef. Add soy sauce, cornstarch, and a pinch of salt and pepper. Toss the beef well to coat it evenly. Let it marinate for at least 10 minutes. This step makes the meat more flavorful and tender. For the next step, heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated beef in a single layer. Allow it to sear without stirring for 2 to 3 minutes. This helps achieve a crispy texture. After 3 minutes, flip the beef and cook for another 2 minutes until it’s browned and crispy. Once done, transfer the beef to a plate. In the same skillet, add sliced onions and bell peppers. Sauté them for 3 to 4 minutes. You’ll know they are ready when the onions turn translucent and the peppers soften. Next, add minced garlic to the skillet and sauté for an extra minute. Be careful not to burn the garlic, as it can turn bitter. Now it’s time to bring everything together. Return the crispy beef to the skillet. Drizzle chili garlic sauce over the beef and vegetables. Sprinkle sugar on top. Stir well to mix all the ingredients. Cook for an additional 2 minutes to heat everything through. Adjust the seasoning with salt and pepper if needed. To serve, scoop fluffy jasmine rice onto each plate. Top it with the flavorful chili beef and vegetable mixture. For a nice touch, garnish with sliced green onions and toasted sesame seeds. This adds color and crunch to your dish. Enjoy your delicious meal! To get crispy beef, start by slicing flank steak thinly. Always cut against the grain for tender bites. Marinate the beef in soy sauce and cornstarch for flavor and crispness. Let it sit for at least 10 minutes. Heat your skillet over medium-high heat and add vegetable oil. When the oil is hot, add the beef in a single layer. This helps create a nice sear. Don’t stir for the first few minutes. Just let it cook for 2-3 minutes. Then flip and cook for another 2 minutes. This method makes it crispy and golden. Cooking jasmine rice is simple and rewarding. First, rinse the rice under cold water until the water runs clear. This removes excess starch and helps it cook better. Use beef broth instead of water for added flavor. Combine the rinsed rice and broth in a pot, then bring it to a boil. Once boiling, reduce the heat to low and cover. Let it simmer for about 15 minutes. After the rice absorbs all the liquid, remove it from heat. Let it sit for 5 minutes before fluffing it with a fork. This ensures each grain stays separate and fluffy. To enhance flavor, adjust your seasonings as you cook. Start with the base flavors from soy sauce and chili garlic sauce. Taste as you go. You can add more salt, pepper, or even a splash of vinegar for tang. If you like it spicy, add more chili garlic sauce or fresh chilies. For sweetness, a little extra sugar can balance the heat. Don’t forget to garnish with toasted sesame seeds and green onions. They add a fresh finish and a nice crunch. Adjusting these elements helps make the dish your own! {{image_4}} You can easily make a vegetarian version of crispy chili beef rice by using tofu. Tofu absorbs flavors well and gives a nice chewy texture. Start with firm or extra-firm tofu. Cut it into cubes and press it to remove excess water. - Ingredients: - 1 pound firm tofu, cubed - Follow the same marinade with soy sauce and cornstarch - Use the same vegetables: bell peppers, onions, and garlic Marinate the tofu just like the beef. Heat oil in the skillet and crisp the tofu cubes until golden brown. Sauté the same vegetables, then mix in the crispy tofu. The dish will still be tasty and satisfying. To make this dish gluten-free, substitute soy sauce with tamari. Tamari offers a similar flavor without gluten. - Ingredients: - 1 pound flank steak (or tofu for a vegetarian option) - Replace regular soy sauce with tamari - Use the same beef broth or a gluten-free broth Follow the same steps for cooking. Your dish will remain delicious while catering to gluten-free diets. If you love heat, you can amp up the spice in your crispy chili beef rice. - Ingredients: - Add extra chili garlic sauce to your liking - Include sliced fresh chili peppers, like jalapeños or Thai chilis - Consider a sprinkle of red pepper flakes for additional heat Mix these spicy items in with the beef and veggies. This will elevate the flavor and give your dish a fiery kick. Enjoy your spicy creation! To store your Crispy Chili Beef Rice, let it cool first. Use an airtight container to keep it fresh. You can keep it in the fridge for up to three days. Make sure to separate the rice from the beef if you want them to stay fresh longer. When you're ready to enjoy leftovers, use the microwave or a skillet. If using a microwave, heat in 30-second bursts. Stir in between to heat it evenly. If you prefer a skillet, add a splash of water and heat over low heat. This helps to keep the rice fluffy and the beef juicy. If you want to freeze the dish, it’s best to store the beef and rice separately. Place them in freezer-safe bags or containers. This way, they last up to three months. To reheat, let them thaw overnight in the fridge. Then, follow the reheating instructions above for the best taste. Yes, you can use other cuts. Sirloin or ribeye work well too. Choose cuts that are tender and have some fat. This will help the beef stay juicy and flavorful when cooked. To add more spice, increase the chili garlic sauce. You can also add fresh chopped chili peppers. If you like it really hot, sprinkle some red pepper flakes on top. You can serve this dish with steamed broccoli or a side salad. A simple cucumber salad adds a nice crunch. You can also pair it with egg rolls for a fun twist. The jasmine rice takes about 15 minutes to cook. After boiling, let it simmer on low heat. Once done, let it sit for 5 minutes before fluffing. If you don’t have chili garlic sauce, use sriracha or hot sauce. You can mix minced garlic with your favorite hot sauce for a similar taste. Adjust the amount to suit your spice level. In this blog post, I covered all you need to make Crispy Chili Beef Rice. You learned about the key ingredients, from the steak to seasonings. I shared step-by-step instructions to guide you through cooking. Tips for crispy beef and flavor enhancements were included. I also explored fun variations, storage tips, and answered common questions. Enjoy this delicious dish, knowing you can adapt it to your taste!

Crispy Chili Beef Rice

Discover a mouthwatering Crispy Chili Beef Rice recipe that will tantalize your taste buds! This easy-to-follow dish features tender flank steak, vibrant bell peppers, and fluffy jasmine rice, all brought together with a spicy and savory sauce. Perfect for dinner, it's a crowd-pleaser in just 40 minutes! Click through to explore the full recipe and impress your family with this delightful meal that's bursting with flavor.
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Ingredients
  

1 pound flank steak, thinly sliced against the grain

1 cup jasmine rice

2 cups beef broth

1 red bell pepper, sliced into strips

1 green bell pepper, sliced into strips

1 onion, thinly sliced

3 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon cornstarch

1 tablespoon vegetable oil

1 tablespoon chili garlic sauce

1 teaspoon sugar

Salt and pepper, to taste

Sliced green onions, for garnish

Toasted sesame seeds, for garnish

Instructions
 

Prepare the Rice: Rinse the jasmine rice under cold running water until the water appears clear. In a medium-sized pot, combine the rinsed rice and beef broth. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes or until the rice is tender and the liquid has been fully absorbed. Once done, remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork before serving.

    Marinate the Beef: In a mixing bowl, combine the sliced flank steak with the soy sauce, cornstarch, and a pinch of salt and pepper. Toss well to ensure the beef is evenly coated. Allow it to marinate for at least 10 minutes to enhance the flavor and tenderize the meat.

      Crisp the Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef slices in a single layer and allow them to sear without stirring for about 2-3 minutes, which will help achieve a crispy texture. Afterward, flip the beef and cook for an additional 2 minutes until browned and crispy. Once done, remove the beef from the skillet and set aside on a plate.

        Sauté the Vegetables: In the same skillet, add the sliced onions and bell peppers. Sauté for about 3-4 minutes until the onions become translucent and the peppers start to soften. Add the minced garlic to the skillet and sauté for an extra minute until fragrant, being careful not to burn it.

          Combine Everything: Return the crispy beef to the skillet. Drizzle the chili garlic sauce and sprinkle the sugar over the beef and vegetables. Stir well to combine all the ingredients, cooking for an additional 2 minutes to heat everything through and to ensure the beef is well coated with the sauce. Adjust seasoning with more salt and pepper if desired.

            Serve: Place a generous scoop of the fluffy jasmine rice on each plate. Top it with the flavorful chili beef and vegetable mixture. For an appealing finish, garnish with sliced green onions and sprinkle with toasted sesame seeds.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                - Presentation Tips: Serve the dish in shallow bowls and arrange the beef mixture artfully on top of the rice for a striking contrast in colors. Add a few more sesame seeds and green onions on top for a vibrant touch.