Delicious Chilli Beef And Rice is a hearty and flavorful meal that brings together tender beef, a kick of spicy chili, and fluffy rice all in one comforting dish. The rich sauce coats the beef nicely, giving every bite a burst of tasty heat and warmth. It’s a simple but satisfying way to enjoy a classic favorite that never gets old.
I love making this chilli beef and rice when I want something quick and filling, but still with plenty of bold flavors. One of my favorite parts is how easy it is to adjust the spice level—whether you like it mild or with a bit more punch, you can make it just right for everyone at the table. Plus, it’s a great recipe that uses everyday ingredients, so it’s perfect for busy weeknights.
When I serve this dish, I usually like to add a bit of fresh chopped cilantro on top or a squeeze of lime to brighten up the flavors. It also pairs well with a simple side salad or steamed veggies to keep the meal balanced and fresh. This chilli beef and rice always feels like a warm hug on a cool evening, and it’s sure to become a favorite in your home too.
Key Ingredients & Substitutions
Beef: I like using flank or sirloin steak thinly sliced for tender, quick-cooking meat. If you want a budget option, ground beef works well too, just adjust cooking time.
Rice: Long grain white rice is great for fluffy results. You can swap for jasmine rice for a subtle floral scent or brown rice for extra fiber—just cook longer.
Red Chilies: These add the heat and color. For less spice, remove the seeds or use milder peppers like red bell peppers. For more heat, add chili powder or hot sauce.
Sauces: Soy and oyster sauces bring depth and umami. If you don’t have oyster sauce, hoisin or mushroom soy sauce works as a vegetarian alternative.
How Do I Get Tender Beef and a Rich Sauce?
Caring for the beef and sauce is key to great texture and flavor. Here’s how I do it:
- Slice beef thinly across the grain to keep it tender and easy to eat.
- Stir-fry the beef on high heat just until browned, then remove it before it fully cooks. This stops it from getting tough.
- Sauté onions and garlic after the beef to build flavor in the pan and avoid burning.
- Add sauces and spices next, stirring well to create a rich base.
- Return beef to the pan with broth, simmer gently for a few minutes to finish cooking and let flavors combine.
- If you like a thicker sauce, mix cornstarch with water and stir it in last; it’ll thicken quickly and coat the beef nicely.
This way, your beef stays tender and juicy, and your sauce packs a tasty punch that perfectly complements the rice.
Equipment You’ll Need
- Large skillet or frying pan – I use it because it cooks the beef quickly and evenly while allowing room for sautéing veggies.
- Saucepan with lid – perfect for simmering the rice until fluffy without any fuss.
- Measuring cups and spoons – to keep the ingredients balanced and easy to follow.
- Stirring spoon or spatula – for mixing the sauce and flipping the beef, making sure nothing sticks or burns.
- Small bowl – to mix the cornstarch with water if thickening the sauce.
Flavor Variations & Add-Ins
- Use ground beef instead of sliced steak for a quicker, more crumbly texture—good for busy nights.
- Add chopped bell peppers or zucchini when sautéing the onions for extra veggies and color.
- Stir in a splash of lime juice or a sprinkle of chopped cilantro at the end for a fresh, tangy twist.
- Adjust the chili heat by using milder peppers or adding more chili powder or hot sauce for an extra kick.
Delicious Chilli Beef And Rice
Ingredients You’ll Need:
For The Rice:
- 1 cup long grain white rice
- 2 cups water or beef broth
For The Chilli Beef:
- 1 lb (450g) beef steak, thinly sliced (such as flank or sirloin)
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1-2 red chilies, thinly sliced (adjust for spice preference)
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder (optional for extra heat)
- ½ cup beef broth or water
- 1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- Salt and pepper, to taste
- Fresh cilantro or green onions, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook, making it a quick meal you can enjoy any night. The rice cooks while you prepare the beef, so everything comes together smoothly and with minimal waiting.
Step-by-Step Instructions:
1. Cook the Rice:
Rinse the rice under cold water until it runs clear. Place the rice and water (or beef broth) in a pot, and bring to a boil. Then lower the heat, cover, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered while you prepare the beef.
2. Brown the Beef:
Heat the vegetable oil in a large skillet over medium-high heat. Season the sliced beef lightly with salt and pepper. Add the beef to the pan and stir-fry until browned on all sides but not completely cooked, about 3-4 minutes. Remove beef from the pan and set aside.
3. Cook the Aromatics:
In the same pan, add a little extra oil if needed. Sauté the sliced onion for 3-4 minutes until soft and translucent. Add the minced garlic and sliced red chilies, cooking for about 1 minute until fragrant.
4. Build the Sauce:
Stir in soy sauce, oyster sauce, tomato paste, ground cumin, smoked paprika, and chili powder. Mix well to create a flavorful sauce base.
5. Finish Cooking the Beef:
Return the browned beef to the pan and pour in the beef broth. Stir everything together and let it simmer gently for 5-7 minutes so the beef finishes cooking and the flavors meld.
6. Thicken the Sauce (Optional):
If you want a thicker sauce, mix cornstarch with water and stir it in now. Cook for 1-2 more minutes until the sauce thickens nicely.
7. Serve and Garnish:
Taste and add salt or pepper as needed. Serve the chilli beef hot alongside the fluffy rice. Sprinkle chopped fresh cilantro or green onions on top for a fresh and tasty finish.
Enjoy your delicious chilli beef and rice—a simple, delicious meal full of spicy, savory flavors!
Can I Use Frozen Beef for This Recipe?
Yes, but make sure it’s fully thawed before cooking. Thaw frozen beef in the fridge overnight or submerge in cold water (sealed in a bag) for faster thawing. Pat it dry to prevent excess moisture when stir-frying.
How Can I Make This Recipe Less Spicy?
Remove the seeds from the red chilies or reduce the number of chilies altogether. You can also skip the chili powder or use a mild paprika instead to keep the flavor without the heat.
Can I Prepare This Dish Ahead of Time?
Absolutely! Cook the beef mixture and rice separately, then refrigerate for up to 2 days. Reheat gently on the stove or microwave, adding a splash of broth if the sauce has thickened too much.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in meal-sized portions for up to 2 months. Thaw in the fridge before reheating.
