This crispy chilli beef rice is the kind of weeknight supper that feels indulgent without demanding a babysitting session at the stove. Minced beef browned until slightly crispy, a sticky, sweet-spicy sauce, and leftover rice fried through — ready in about 20–25 minutes and outrageously satisfying on its own or with quick sides. If you enjoy bold cured-meat flavors for other dishes, you might also like reading about beef salami — uncured, all-natural flavor for inspiration on flavor pairings.
Why you’ll love this dish
This recipe hits the sweet spot between speedy and comforting. It’s fast enough for a busy weeknight, budget-friendly (300 g of 5% fat beef mince goes a long way), and child-friendly if you dial back the sriracha. The combination of dark soy, honey, tomato puree, and sriracha creates a glossy sauce that clings to the beef and grains, giving every spoonful texture and depth.
“Perfect weeknight dinner: simple ingredients, big flavor, and it uses rice you already have.” — a fan who made this after work
Why people search for this: quick family dinners, ways to use leftover rice, low-fat mince recipes, and easy one-pan meals that pack flavor.
How this recipe comes together
Start by softening aromatics (onion, pepper, garlic). Brown the lean mince until the moisture has cooked off and the edges get slight crispiness — that contrast is what gives the dish “crispy” in its name. Whisk a tangy-sweet sauce and reduce it until glossy. Finally, toss in cooked rice so every grain is coated and heated through. Total active time: roughly 15–20 minutes; total time including prep: around 25 minutes.
What you’ll need
- 300 g 5% fat beef mince (lean mince keeps the dish light; if very lean, add 1 tsp neutral oil at the start)
- 1 onion, chopped (medium)
- 1 bell pepper, chopped (any color)
- 3 garlic cloves, minced
- 20 ml dark soy sauce (for depth and color)
- 15 ml sriracha (adjust to taste)
- 10 g tomato puree (concentrated flavor and body)
- 20 g honey (balances heat; use maple for vegan swap)
- 250 g cooked rice (day-old fridge rice fries best)
- Optional toppings: sliced spring onion, sesame seeds
Ingredient notes: dark soy is saltier and darker than regular soy — if you only have light soy, reduce to 15 ml and add a splash of dark or a pinch of sugar for color. For gluten-free, use tamari instead of soy. Leftover rice should be cold and separated so it fries rather than clumps.
Step-by-step instructions
- Chop the onion, bell pepper, and garlic so they’re ready to go; mise en place speeds everything up.
- Heat a wide frying pan over medium heat. If your mince is very lean, add 1 tsp neutral oil. Add the chopped onion and bell pepper and cook 1–2 minutes until softened.
- Stir in the minced garlic and cook another 1–2 minutes until fragrant — don’t let it burn.
- Add the beef mince, breaking it up with a spatula. Keep the pan over medium-high heat and stir occasionally until the liquid evaporates and the beef starts to brown and crisp at the edges (about 5–7 minutes).
- In a small bowl, whisk together dark soy sauce, sriracha, tomato puree, honey, and a splash (about 1 tbsp) of water until smooth.
- Pour the sauce over the beef, lower the heat slightly, and cook 1–3 minutes until it thickens and becomes glossy. Stir so everything is evenly coated.
- Add the cooked rice, turning and tossing to break up any clumps and to heat the rice through. Cook 2–3 minutes until rice is steaming and well combined.
- Taste and adjust seasoning — add a pinch of salt if needed or more sriracha for heat. Serve topped with sliced spring onions and a sprinkle of sesame seeds if you like.
Best ways to enjoy it
Serve straight from the pan for that rustic, homey feel. Pair with a simple cucumber salad or steamed greens (bok choy or broccolini work well) to balance the richness. For a heartier meal, top with a soft-fried egg — runny yolk adds lusciousness. If you want a restaurant-style crunch, scatter toasted sesame seeds and a few fried shallots on top.
Storage and reheating tips
- Fridge: store in an airtight container for up to 3 days. Cool to room temperature within 2 hours before refrigerating.
- Freezing: portion into freezer-safe containers and freeze up to 2 months. Defrost overnight in the fridge before reheating.
- Reheating: on the stove over medium heat with a splash of water or oil, stirring to separate grains; or microwave covered, stirring halfway through. Avoid reheating more than once. Always reheat until steaming hot (internal temperature above 74°C / 165°F).
Helpful cooking tips
- Day-old rice = best texture. Freshly cooked rice tends to be too moist and clumps. If using new rice, spread it on a tray to cool and dry slightly.
- Maximize crispness: let the mince sit without stirring for 20–30 seconds at a time so it gets browned edges.
- Sauce thickness: if the sauce looks too thin, let it reduce a little longer on medium heat; if it’s too thick, loosen with 1–2 teaspoons of water.
- Since this uses 5% fat mince, you may find little fat in the pan. Add ½ tsp oil at the start to help the aromatics soften and to promote browning. Also, for creative cured-meat notes in other recipes, check this guide to beef pepperoni — the ultimate savory snack for any occasion for ideas on smoky flavor accents.
- Safety note: always use a clean utensil when tasting and avoid cross-contamination between raw mince and finished food.
Creative twists
- Vegetarian: swap beef for crumbled firm tofu or a plant-based mince and increase the soy by 5 ml for umami. Add a dash of vegan oyster sauce if available.
- Extra veg: toss in shredded carrots, frozen peas, or chopped mushrooms with the onion and pepper.
- Smoky heat: add a pinch of smoked paprika or replace some honey with maple syrup and a splash of liquid smoke.
- Noodle version: replace rice with cooked wide rice noodles; toss carefully to avoid breaking them.
Common questions
Q: Can I use higher-fat mince?
A: Yes. If you use 10–15% fat mince you’ll get more flavor and a slightly silkier sauce. Drain excess fat if there’s too much, or spoon some out after browning.
Q: How long does it take to make from start to finish?
A: Prep (chopping) 5–10 minutes; cook time about 15 minutes. Plan for 20–25 minutes total.
Q: Is this dish freezer-friendly?
A: Yes. Freeze in single portions up to 2 months. Thaw overnight in the fridge before reheating.
Q: How can I reduce salt without losing flavor?
A: Use low-sodium soy and add a squeeze of lime or a splash of rice vinegar at the end to brighten flavors without added salt.
Q: Can I make it spicier or milder?
A: Absolutely. Increase or decrease the sriracha to taste; you can also add fresh chopped chilies for more heat or swap sriracha for sweet chili sauce for a milder, sweeter finish.
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Crispy Chilli Beef Rice
Ingredients
Main ingredients
- 300 g 5% fat beef mince Lean mince keeps the dish light; if very lean, add 1 tsp neutral oil.
- 1 medium onion, chopped
- 1 bell pepper, chopped (any color)
- 3 garlic cloves, minced
- 20 ml dark soy sauce Saltier and darker than regular soy; for gluten-free, use tamari instead.
- 15 ml sriracha Adjust to taste for heat.
- 10 g tomato puree Concentrated flavor and body.
- 20 g honey Balances heat; use maple for vegan option.
- 250 g cooked rice Day-old fridge rice fries best.
Optional Toppings
- sliced spring onion
- sesame seeds
Instructions
Preparation
- Chop the onion, bell pepper, and garlic so they’re ready to go; mise en place speeds everything up.
- Heat a wide frying pan over medium heat. If your mince is very lean, add 1 tsp neutral oil.
- Add the chopped onion and bell pepper and cook 1–2 minutes until softened.
- Stir in the minced garlic and cook another 1–2 minutes until fragrant — don’t let it burn.
Cooking
- Add the beef mince, breaking it up with a spatula. Keep the pan over medium-high heat and stir occasionally until the liquid evaporates and the beef starts to brown and crisp at the edges (about 5–7 minutes).
- In a small bowl, whisk together dark soy sauce, sriracha, tomato puree, honey, and a splash (about 1 tbsp) of water until smooth.
- Pour the sauce over the beef, lower the heat slightly, and cook 1–3 minutes until it thickens and becomes glossy. Stir so everything is evenly coated.
- Add the cooked rice, turning and tossing to break up any clumps and to heat the rice through. Cook 2–3 minutes until rice is steaming and well combined.
- Taste and adjust seasoning — add a pinch of salt if needed or more sriracha for heat. Serve topped with sliced spring onions and a sprinkle of sesame seeds if you like.