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Crispy beef: Add the sliced beef to a bowl with the egg, cornflour, paprika and garlic powder. Mix well so everything’s coated. Spread out on a tray, drizzle lightly with oil and bake at 220–230°C (as hot as your oven goes) for 10–14 mins until crispy.
Garlic rice: Heat oil in a pan with a tight-fitting lid. Fry the garlic until lightly golden. Add the rice and a pinch of salt, stir, then pour in the water. Bring to a simmer, pop the lid on and cook on medium heat for 10 mins. Take off the heat (DO NOT lift the lid!) and leave for 5 mins — or up to 30 mins, it’ll stay perfect.
Sauce & veg: Fry the onion and peppers in a pan with a little oil until softened. Meanwhile, mix all the sauce ingredients in a bowl.
Bring it together: Add the crispy beef straight into the pan with the veg. Pour over the sauce and toss everything together until glossy and sticky.
Serve: Fluff up your rice, plate it up, top with the crispy chilli beef and finish with toasted sesame seeds.