Sizzling Beef & Rice with Chile Crisp
Ingredients
- 1 poundground beef
- 1½ cupslong-grain white rice
- 3 cupschicken broth
- ·yellow onion
- ·garlic
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- ·ginger
- ·scallion
- 2 tablespoonschile crisp oil (such as Lao Gan Ma or similar)
- 1 teaspoonsesame oil
- ·salt and black pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Mince 1 tablespoon fresh ginger (or 1 teaspoon ground ginger).
- 04
Slice 2 scallions into thin rounds.
Method
- 01
Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart as it browns, until no pink remains. Drain excess fat if needed. Season with salt and pepper.
- 02
Push the beef to the side of the skillet. Add the diced onion and cook for 2 minutes, then add the minced garlic and ginger. Stir everything together and cook for 1 minute until fragrant.
- 03
Add the rice and stir constantly for 1–2 minutes to toast it lightly and coat with oil.
- 04
Pour in the chicken broth, soy sauce, and rice vinegar. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes, until the rice is tender and the liquid is absorbed.
- 05
Fluff the rice with a fork. Stir in the sesame oil and drizzle the chile crisp oil over the top. Scatter sliced scallion as garnish and serve immediately.
Spice Tips
For extra heat, add 1/4 teaspoon cayenne pepper or a pinch of white pepper to the rice mixture. To dial it down, use less chile crisp oil or swap in regular sesame oil. A squeeze of lime juice brightens the finish and complements the spice beautifully.
Chile crisp (like Lao Gan Ma) brings bold, garlicky heat and texture in one jar—worth keeping stocked. You can use ground ginger if fresh isn't on hand. Leftovers reheat well in a skillet with a splash of broth.