Crispy Beef Rice Bowl

Why You’ll Love This Recipe

This recipe brings restaurant-style flavor to your home kitchen with minimal effort. The beef cooks quickly and crisps up beautifully, while the sauce creates a glossy, sticky coating that’s irresistible. It’s highly customizable—load it up with veggies, add spice, or keep it simple. It’s also a great meal prep solution, since the beef and rice hold up well for leftovers. Best of all, it comes together in under 30 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Thinly sliced beef (flank steak, sirloin, or ribeye)
• Cornstarch
• Salt and pepper
• Oil (vegetable or canola)
• Garlic (minced)
• Ginger (minced)
• Soy sauce
• Brown sugar or honey
• Rice vinegar
• Sesame oil
• Cooked white rice (jasmine or short-grain preferred)
• Green onions and sesame seeds for garnish (optional)
• Sliced cucumber, shredded carrots, or steamed broccoli (optional for serving)

Directions

1. In a bowl, toss the thinly sliced beef with cornstarch, salt, and pepper until well coated.
2. Heat oil in a large skillet or wok over medium-high heat. Add the beef in batches to avoid overcrowding, and cook until browned and crispy, about 2–3 minutes per side. Remove and set aside.
3. In the same pan, reduce the heat slightly and add garlic and ginger. Sauté for 30 seconds until fragrant.
4. Add soy sauce, brown sugar, rice vinegar, and sesame oil to the pan. Stir and bring to a simmer.
5. Return the crispy beef to the pan and toss to coat in the sauce. Let cook for 1–2 minutes until sticky and glossy.
6. Serve the beef over hot rice. Garnish with green onions, sesame seeds, and any optional vegetables.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: Approximately 30 minutes

Variations

• Spicy Version: Add chili flakes, sriracha, or gochujang to the sauce for heat.
• Low-Carb Option: Serve over cauliflower rice or shredded cabbage instead of white rice.
• Vegetarian Version: Use crispy tofu or mushrooms instead of beef.
• Korean-Inspired: Add a fried egg on top and a drizzle of sesame chili oil.
• Extra Veggies: Stir-fry bell peppers, onions, or snap peas with the sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a skillet over medium heat with a splash of water or soy sauce to loosen the sauce.
Microwave in 30-second bursts until heated through.
Freezing is possible, but the beef may lose some of its crispiness upon reheating.

FAQs

What cut of beef is best for this recipe?

Flank steak, sirloin, or ribeye are ideal because they’re tender and cook quickly when sliced thin.

Why do I need to coat the beef in cornstarch?

Cornstarch helps create a crispy crust when seared and allows the sauce to cling to the beef.

Can I cook the beef without cornstarch?

Yes, but it won’t get as crispy. You can try using a dry rub of just salt and pepper for a leaner option.

Is this dish gluten-free?

To make it gluten-free, use tamari or a gluten-free soy sauce alternative and ensure all other ingredients are certified gluten-free.

Can I make this ahead of time?

Yes. Cook the beef and sauce, then store separately from the rice. Reheat and combine before serving.

What type of rice works best?

Jasmine rice or short-grain white rice are best, but brown rice or quinoa can also be used for a healthier twist.

How can I make the beef extra crispy?

Ensure the beef is sliced thin, coated well in cornstarch, and cooked in a hot pan with enough oil. Avoid overcrowding the pan.

Can I use ground beef instead?

Yes, though it won’t be crispy. Brown the ground beef, drain excess fat, and toss it in the sauce for a faster version.

What vegetables pair well with this dish?

Cucumber, carrots, broccoli, bok choy, bell peppers, and snow peas are all great choices.

Is it okay to double the sauce?

Absolutely. If you like your bowl saucier, feel free to double the sauce ingredients.

Conclusion

The crispy beef rice bowl is a crave-worthy dish that’s simple to prepare but big on flavor. With its satisfying texture, savory-sweet sauce, and endless customization options, it’s a recipe you’ll come back to again and again. Perfect for quick dinners, meal prep, or anytime you want bold flavor in a comforting bowl.

Crispy Beef Rice Bowl

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

The crispy beef rice bowl features thin slices of seared beef coated in a sweet and savory glaze, served over fluffy white rice with optional fresh toppings. It’s a quick, satisfying, and highly customizable meal ideal for busy weeknights or meal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stir Fry
• Cuisine: Asian-Inspired
• Diet: Halal

Ingredients

• 1 lb thinly sliced beef (flank steak, sirloin, or ribeye)
• 1/4 cup cornstarch
• Salt and pepper, to taste
• 2–3 tablespoons vegetable or canola oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/4 cup soy sauce
• 2 tablespoons brown sugar or honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 4 cups cooked white rice (jasmine or short-grain preferred)
• Green onions and sesame seeds for garnish (optional)
• Sliced cucumber, shredded carrots, or steamed broccoli for serving (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. In a bowl, toss sliced beef with cornstarch, salt, and pepper until well coated.
2. Heat oil in a large skillet or wok over medium-high heat. Add beef in batches to avoid overcrowding and cook for 2–3 minutes per side until browned and crispy. Remove and set aside.
3. Reduce heat to medium. In the same pan, add garlic and ginger; sauté for 30 seconds until fragrant.
4. Add soy sauce, brown sugar, rice vinegar, and sesame oil. Stir and bring to a simmer.
5. Return the crispy beef to the pan and toss to coat in the sauce. Cook for 1–2 minutes until the sauce is sticky and glossy.
6. Serve over hot cooked rice. Garnish with green onions, sesame seeds, and optional vegetables.

Notes

• Slice beef thinly against the grain for the most tender bite.
• Don’t overcrowd the pan—cook in batches for maximum crispiness.
• Use jasmine or short-grain rice for best texture and absorption of the sauce.
• Double the sauce if serving with lots of rice or veggies.
• Add chili flakes or sriracha for a spicy kick.

Nutrition

• Serving Size: 1 rice bowl (1/4 of recipe)
• Calories: 520
• Sugar: 10g
• Sodium: 870mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 32g
• Cholesterol: 85mg