Rinse the jasmine or basmati rice under cold water until the water runs clear to remove excess starch. In a pot, combine the rinsed rice with water (or broth for extra flavor) and a pinch of salt and a drizzle of oil. Bring to a boil over medium-high heat, then cover and simmer on low for 12–15 minutes until the water is absorbed and the rice is fluffy. Fluff the rice with a fork and set aside.

In a mixing bowl, combine cornflour, plain flour, salt, black pepper, garlic powder, and paprika to create a flavorful coating for the beef. In another bowl, beat an egg, then coat the beef strips in the egg mixture, allowing the excess to drip off. Next, dredge each beef strip in the flour mixture, ensuring they are well-coated for that delightful crunch when frying.

Heat vegetable oil in a large pan over medium-high heat until shimmering. Carefully add the coated beef strips in batches, ensuring not to overcrowd the pan. Fry each batch for about 3–4 minutes, turning occasionally, until they are golden brown and crispy. Remove the crispy beef from the pan and drain on paper towels to remove excess oil, keeping them warm while you prepare the sauce.

In the same pan, lower the heat and add a bit more oil if necessary. Sauté the chopped garlic, ginger, and sliced fresh red chillies for about 30 seconds until fragrant. Stir in soy sauce, sweet chili sauce, tomato ketchup, and a splash of sesame oil. Allow the mixture to simmer gently, stirring occasionally, for about 2–3 minutes until well combined and heated through.

Prepare a cornstarch slurry by mixing cornstarch with a small amount of cold water. Gradually add this mixture to the simmering sauce while stirring continuously until the sauce thickens to your desired consistency, about 1–2 minutes. The sauce should be glossy and coating; remove from heat just before it reaches the perfect thickness, as it will continue to thicken slightly off the heat.

Add the crispy fried beef strips back into the pan with the thickened chilli sauce. Gently toss the beef in the sauce until well-coated, allowing it to absorb the flavors for about 1 minute. Be careful not to break the crispy coating; just warm them through.

Serve the crispy chilli beef hot over a bed of fluffy rice. For that finishing touch, sprinkle with chopped spring onions, sesame seeds, and fresh coriander for a burst of color and flavor. Enjoy your Crispy Chilli Beef Rice!