Rinse 1 cup of jasmine or basmati rice under cold water until the water runs clear, then place it in a pot with 2 cups of water and a pinch of salt. Bring it to a boil over medium-high heat, then cover and reduce to low, allowing it to simmer for 12–15 minutes until the water is absorbed. Once cooked, let it rest for a few minutes before fluffing it with a fork.

In a mixing bowl, beat 1 egg and set it aside. In another bowl, combine ½ cup cornflour, ½ cup plain flour, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika. Dip each beef strip into the egg, ensuring an even coat before dredging in the flour mixture.

Heat 1 cup of vegetable oil in a large frying pan over medium-high heat. Once hot, carefully add the coated beef strips in batches; fry for 3–4 minutes until they turn golden brown and crispy.

In the same pan, reduce the heat to medium and add 1 tablespoon of oil if needed. Sauté 2 cloves of minced garlic, 1 tablespoon of minced ginger, and 1-2 finely chopped fresh red chillies for about 30 seconds until fragrant. Then, pour in 3 tablespoons of soy sauce, 2 tablespoons of sweet chili sauce, 1 tablespoon of tomato ketchup, and 1 teaspoon of sesame oil.

Stir the sauce mixture well and bring it to a gentle simmer. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Gradually add this slurry to the simmering sauce while stirring continuously until the sauce thickens.

Once the sauce has thickened, add the crispy beef strips into the pan, tossing them gently to ensure every piece is well-coated with the flavorful sauce.

Serve the Crispy Chilli Beef over a bed of fluffy rice, garnishing with sliced spring onions, toasted sesame seeds, and fresh coriander.