Chilli beef with a sticky rice omelette

Chilli beef with a sticky rice omelette

Home Comforts
Yuki Sigura

Make sure you reduce the sauce for the beef down until sticky, as you want the meat to be coated in the sauce. The usual warnings about using cold cooked rice apply.


Quantity Ingredient

For the chilli beef

Quantity Ingredient
flavourless vegetable oil, to deep-fry
2 tablespoons flavourless vegetable oil
400g beef fillet, cut into thin strips
1 tablespoon szechuan peppercorns
2 limes, finely grated zest
1 orange, finely grated zest
3 heaped tablespoons rice flour, potato flour or cornflour

For the sauce

Quantity Ingredient
150g caster sugar
150ml shaoxing rice wine
25ml rice wine vinegar
2 tablespoons soy sauce
1 1/2 red chillies, deseeded and finely chopped
2 teaspoons chilli flakes
10cm root ginger, peeled and finely chopped
2 lemon grass stalks, outer leaves removed, finely chopped
4 lime leaves, finely chopped

For the sticky rice omelette

Quantity Ingredient
1 tablespoon vegetable oil
4 eggs
2 tablespoons soy sauce
400g sticky rice, cooked and drained, at room temperature


  1. Heat a deep-fat fryer to 190°C or heat the oil for deep-frying in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  2. Toss the beef strips with the 2 tbsp of vegetable oil.
  3. Place the Szechuan peppercorns into a mortar and pestle and crush to a fine powder. Place them in large bowl with the lime and orange zests and rice flour, then toss well to combine. Add the beef and toss to coat each piece.
  4. Drop a small batch of the beef into the fat fryer and cook for two minutes. Don’t overcrowd the pan. Drain on kitchen paper to blot off the excess fat. Keep warm while you cook the rest.
  5. Now make the sauce. Heat a frying pan or wok until hot, add the sugar, rice wine, vinegar and soy sauce and bring to the boil. Add the chillies, chilli flakes, ginger, lemon grass and lime leaves, then cook for five to eight minutes until thickened, sticky and glossy looking.
  6. Add the cooked beef to the sauce, remove from the heat and toss well so that all the beef is coated in sticky chilli sauce.
  7. Now for the omelette. Heat a wok until hot, add the oil and swirl to coat before very carefully wiping the wok out with kitchen towel, removing any excess oil.
  8. Whisk the eggs together with the soy sauce then pour into the hot wok, lifting the wok up and rolling the egg around the sides of it so you have one very large omelette.
  9. Add the cooked rice to the centre of the omelette then carefully peel the omelette away from the sides of the wok to cover the rice.
  10. When the rice is hot through and the omelette set, roll out on to a board and cut into four.
  11. Pile the beef on to a plate or into bowls and serve the rice omelette on a board alongside.
James Martin
Saturday Kitchen
comfort food
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