Begin by slicing the flank or sirloin steak thinly against the grain, ensuring tender pieces that cook evenly. Toss the beef slices in cornstarch until fully coated, creating a perfect crispy coating for your Crispy Chilli Beef Rice. Allow the beef to rest for 10–15 minutes to absorb the cornstarch.

In a small bowl, mix together soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil. Stir until the sugar is dissolved, and the ingredients are well combined.

Heat a pan or wok over medium-high heat and add vegetable oil. Once the oil is shimmering, carefully add the coated beef in batches, frying for 2–3 minutes per side until they turn crispy and golden brown.

After frying the beef, remove excess oil from the pan, leaving just a thin layer. Add the sliced red and green chillies into the pan and stir-fry for about 30 seconds.

Pour the prepared sauce into the pan with the chilli slices and allow it to simmer for 1–2 minutes, stirring occasionally to prevent sticking.

Carefully return the crispy beef to the pan, tossing it gently to ensure every piece is coated in the savory sauce. Stir everything together for about a minute.

Spoon generous portions of the crispy chilli beef mixture over warm bowls of fluffy jasmine rice.

If desired, garnish your Crispy Chilli Beef Rice with fresh cilantro and a sprinkle of sesame seeds for an added crunch.