I’m sharing my Crispy Beef Rice Bowl because one small technique in the marinade and frying step makes the whole dish come together in a new and surprisingly simple way.

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I never thought I’d be obsessed with a simple bowl, but my Crispy Beef Rice Bowl proved me wrong. Thin slices of flank steak hit an addictive crunch, resting on warm jasmine rice that soaks up every last bit of flavor.

The contrast between crisp meat and soft rice makes you grab another bite before the first is even finished, and I keep dreaming up variations because it’s basically a Rice Meat And Veggies dream that keeps surprising me. If you like bold textures and little surprises in each spoonful, this one will leave you curious.

Ingredients

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Fragrant, fluffy carb; gives energy and mild sweetness, pairs perfect with bold beef.
Lean, protein-rich beef, lots of flavor when sliced thin, needs quick cooking.
Creates a super crispy coating, low fat, mostly carbs, light mouthfeel.
Salty, umami punch; adds depth and savory balance, watch the sodium.
Sweetener that caramelizes on the glaze, balances soy and vinegar tang.
Crunchy, adds fiber and freshness, lightens the bowl and adds color.
Cool, hydrating bite; kinda low calorie, gives crisp contrast to fried beef.
Small but mighty, add nutty aroma and tiny crunch, plus healthy fats.
Helps the coating stick, adds protein, makes texture lighter and airier.

Ingredient Quantities

2 cups jasmine rice, rinsed (uncooked)

1 1/4 pounds flank or skirt steak, thinly sliced across the grain (about 550 g)

2 tablespoons soy sauce (for marinade)

1 tablespoon rice vinegar or mirin (for marinade)

1 tablespoon sesame oil (for marinade)

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon brown sugar or honey

1/2 teaspoon black pepper

1 large egg white (optional, helps the coating stick)

3/4 cup cornstarch or potato starch, for coating

1/4 cup all purpose flour (optional, for extra crunch)

neutral oil for frying, like vegetable or canola (about 2 cups or enough for shallow frying)

1/4 cup soy sauce (for glaze)

2 tablespoons honey or brown sugar (for glaze)

1 tablespoon rice vinegar (for glaze)

1 teaspoon sesame oil (for glaze)

1 teaspoon cornstarch and 1 tablespoon water (optional slurry to thicken glaze)

2 cups shredded cabbage or mixed greens

1 cup shredded carrots

1 cup cucumber, thinly sliced

2 scallions, thinly sliced

1 tablespoon sesame seeds, toasted

1/4 cup mayonnaise (optional, for spicy mayo)

1 to 2 tablespoons sriracha (optional, for spicy mayo)

salt and pepper to taste

How to Make this

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1. Cook the rice: put the 2 cups rinsed jasmine rice in a pot or rice cooker with 2 1/2 cups water, a pinch of salt, bring to a boil then low simmer 12 to 15 minutes or until water is absorbed; let rest covered 10 minutes and fluff with a fork.

2. Slice and marinate the beef: slice 1 1/4 pounds flank or skirt steak thinly across the grain, pat dry, then toss with 2 tablespoons soy sauce, 1 tablespoon rice vinegar or mirin, 1 tablespoon sesame oil, 2 minced garlic cloves, 1 teaspoon grated ginger, 1 tablespoon brown sugar or honey, 1/2 teaspoon black pepper and the optional large egg white; let sit at least 15 minutes up to 1 hour in the fridge.

3. Prep the coating: in a bowl mix 3/4 cup cornstarch or potato starch with the optional 1/4 cup all purpose flour and a little salt and pepper; dredge each beef slice so it is evenly coated and shake off excess, lay on a tray while you heat the oil.

4. Heat oil for shallow frying: pour about 2 cups neutral oil like vegetable or canola into a wide skillet to reach roughly 1/2 inch depth, heat to shimmering and around 350 F or until a bit of coating sizzles immediately; dont overcrowd the pan, fry in batches.

5. Fry the beef: carefully add coated strips and fry 1 to 2 minutes per side until golden and crispy, remove with tongs to a paper towel lined plate to drain and season lightly with salt while hot.

6. Make the glaze: in a small saucepan combine 1/4 cup soy sauce, 2 tablespoons honey or brown sugar, 1 tablespoon rice vinegar and 1 teaspoon sesame oil, bring to a simmer; if you want it thicker stir 1 teaspoon cornstarch with 1 tablespoon water and whisk into the simmering sauce until glossy, then remove from heat.

7. Toss or spoon glaze over the crispy beef: put fried beef back in the pan off the heat and toss quickly with just enough glaze to coat, or spoon glaze over each piece; dont soak them or theyll get soggy.

8. Make optional spicy mayo: mix 1/4 cup mayonnaise with 1 to 2 tablespoons sriracha to taste, set aside.

9. Assemble bowls and finish: divide fluffy rice between bowls, add 2 cups shredded cabbage or mixed greens, 1 cup shredded carrots, 1 cup thin cucumber slices, top with glazed crispy beef, sprinkle 2 scallions and 1 tablespoon toasted sesame seeds, drizzle spicy mayo if using and season with salt and pepper to taste; serve immediately so the beef stays crisp.

Equipment Needed

1. Medium pot with lid or rice cooker for the jasmine rice
2. Sharp chef’s knife and a cutting board, for slicing steak and veg
3. Large bowl for marinating the beef
4. Shallow, wide skillet or frying pan for the shallow frying
5. Instant read or candy thermometer to check oil temp (about 350 F)
6. Tongs plus a slotted spoon or spider for flipping and removing the beef
7. Baking tray or plate lined with paper towels to drain the fried strips
8. Small saucepan and a whisk or fork for making the glaze
9. Measuring cups and spoons for the sauces, starch and rice

FAQ

How long should I marinate the beef?

Marinate at least 15 to 30 minutes for flavor, up to about 2 hours in the fridge for more tenderness. Longer than that, especially with vinegar, can start to mush the meat, so dont go all day.

Can I bake or air fry the beef instead of frying?

Yes. Air fryer at 400°F for 6 to 8 minutes, shaking once, works well. Oven method: 425°F on a wire rack for 10 to 15 minutes, flipping halfway. Youll lose a little crunch compared to shallow frying but it saves oil.

What tricks give the crispiest coating?

Pat the slices dry, use the egg white if you want better adhesion, coat with cornstarch or potato starch (or a mix with a little AP flour), and fry in oil at 350 to 375°F. Dont overcrowd the pan and drain on a wire rack. For extra crisp, try a double fry: first at lower temp to cook through, rest, then at higher temp to brown.

How do I thicken and finish the glaze without sogging the beef?

Simmer soy, honey/brown sugar, rice vinegar and sesame oil until glossy. If it needs thickening, whisk 1 teaspoon cornstarch into 1 tablespoon water and add a little at a time while simmering. Toss beef briefly in the hot glaze or spoon the glaze over the bowls at the end so the coating stays crisp.

Can I make this gluten free or use other proteins?

Use tamari or coconut aminos instead of soy, skip the AP flour or swap for rice flour, and keep cornstarch/potato starch. Chicken or firm tofu are good swaps, just adjust frying time so they cook through.

How should I store and reheat leftovers so they stay crispy?

Store beef and rice separately, keep the glaze in its own container. Reheat in an air fryer or oven at 350 to 375°F for 5 to 10 minutes until heated and re-crisped. Avoid the microwave unless you dont mind soggy coating.

Crispy Beef Rice Bowl Recipe Substitutions and Variations

Jasmine rice: swap with short grain sushi rice for a stickier bowl, basmati for a nuttier fragrant bite, or brown rice if you want whole grain. Note: brown rice takes more water and time so plan ahead, it wont be as fluffy.
Flank or skirt steak: use thinly sliced sirloin or hanger steak if you want another beef option, boneless chicken thigh for a juicier cheaper swap, or extra firm tofu or tempeh for a vegetarian version. Tip: press tofu first so the marinade sticks better.
Cornstarch or potato starch coating: use tapioca starch for a glossy crisp, just cornstarch alone for a lighter crunch, or mix panko crumbs with a little cornstarch if you want an extra crunchy breaded finish.
Sriracha mayo: swap sriracha with gochujang thinned with a bit of water for deeper savory heat, sambal oelek for chunkier spice, or replace mayo with Greek yogurt to cut calories though itll be tangier.

Pro Tips

– Fry in small batches and keep the oil hot. If you crowd the pan the oil temp drops and the coating soaks up oil and gets soggy, so do 3 or 4 quick batches instead of trying to fit everything at once. Let pieces rest on a wire rack over a tray, not directly on paper towels, so air can circulate and they stay crisp.

– Dry, then coat properly. Pat the marinated strips very dry before dredging so the starch sticks better, and shake off excess coating before frying. If you want extra light crispness use potato starch instead of cornstarch, or mix a little rice flour into the coating — it fries up lighter and less gummy.

– Keep the glaze light and toss off heat. A hot, glossy glaze is great but too much or pouring it while the beef is in the hot pan will steam the crust and make it limp, so either toss briefly off the heat, or spoon a thin layer onto each piece and serve the rest on the side. Make a small cornstarch slurry and add it slowly so you dont over-thicken and end up with a gummy sauce.

– Prep and timing wins the day. Have the rice, veg, scallions and spicy mayo ready before you fry because the beef needs to go straight from fryer to bowl while it’s still crunchy. Also toast the sesame seeds right before serving for the best nutty flavor, and use warm bowls to keep everything cozy, not cold.