Weeknight dinners don’t get much better than this. I remember the first time I whipped up this One-Pan Sticky Sweet Chili Beef & Rice — I was looking for something fast, filling, and packed with flavor. I tossed together a few pantry staples, added some juicy beef and sweet chili sauce, and the magic just happened. The kitchen smelled amazing, the sticky glaze clung to every bite of tender beef, and it all came together over fluffy rice in one glorious skillet.

I’ve made this dish countless times since, and it never disappoints. It’s got that perfect balance of sweet, savory, and a gentle heat that builds just enough to keep each bite interesting. Plus, it’s loaded with color and texture — think bright green peas, soft bell peppers, sesame seeds for a little crunch, and a sprinkle of fresh cilantro to finish. Whether I’m cooking for myself or serving a hungry table, this one-pan wonder is a go-to favorite.

Why You’ll Love This One-Pan Sticky Sweet Chili Beef & Rice

This recipe nails the midweek dinner checklist — it’s quick, uses simple ingredients, and everything cooks in just one pan. You get melt-in-your-mouth beef bites, coated in a glossy, sweet chili sauce that hits all the right notes. It’s a flavor bomb that doesn’t need fancy ingredients or hours in the kitchen. Even better, it reheats beautifully, so leftovers are just as exciting the next day.

What Cut of Beef Works Best for One-Pan Sticky Sweet Chili Beef & Rice?

For the most satisfying texture and flavor, I always go with flank steak or sirloin. These cuts are lean but still tender enough to cook quickly in a hot pan without turning chewy. Just make sure to slice the beef thinly and against the grain — that little trick makes all the difference in how tender it turns out. If you’re after something a bit more budget-friendly, stew meat or even ground beef can work in a pinch, but you may need to adjust the cooking time a little to get the texture just right.

Options for Substitutions

The beauty of this recipe is how flexible it is — you can swap, mix, and adjust based on what’s in your fridge or pantry. Here are some easy substitutions to consider:

Protein: Chicken, shrimp, or even tofu work great if you don’t have beef or want a different twist.
Vegetables: No peas? Try broccoli florets, snap peas, shredded carrots, or baby corn. Anything with a little crunch and color will blend right in.
Sweet Chili Sauce: If you’re out of it, mix sriracha with honey or use a teriyaki glaze for a different kind of sweetness and depth.
Rice: Swap white rice with jasmine, brown rice, or even cauliflower rice if you’re cutting carbs.
Soy Sauce Alternatives: Tamari or coconut aminos are great options if you need something gluten-free or lower in sodium.

Don’t be afraid to customize — this dish plays well with others!

Ingredients for This One-Pan Sticky Sweet Chili Beef & Rice

Every ingredient in this dish brings something to the table — flavor, texture, or balance. Here’s a breakdown of what you need and why it matters:

Beef (flank steak or sirloin): The star of the dish, providing that rich, savory bite that soaks up the sauce perfectly.
Cooked white rice: The comforting base that holds everything together. It soaks up the sticky sauce and keeps the dish hearty and filling.
Sweet chili sauce: This brings the sticky-sweet flavor that gives the dish its name. It balances heat with sugar, making it addictive.
Soy sauce: Adds depth and saltiness to the glaze, enhancing the umami richness of the beef.
Garlic: Gives a savory punch that’s essential in building the base flavor.
Ginger: Adds a warm, zesty kick and helps balance out the sweetness of the chili sauce.
Onion: Sautéed until soft and golden, it builds that mellow sweetness in the background.
Green peas: A pop of color and natural sweetness that balances the savory beef.
Red bell pepper: Brings a juicy crunch and a bit of natural sweetness that ties beautifully into the sauce.
Sesame seeds: For texture and a subtle nutty flavor that finishes the dish off with a little crunch.
Fresh cilantro: A bright, herby touch that lifts the whole dish and adds freshness at the end.
Vegetable oil: For sautéing the beef and vegetables, helping everything get golden and delicious.

Step 1: Prep Your Ingredients

Start by slicing the beef into thin, bite-sized strips against the grain. Dice your onions, mince the garlic and ginger, and chop the red bell pepper. If you’re using fresh peas, have them ready — if frozen, no need to thaw. Also, make sure your rice is already cooked and fluffed; this recipe moves fast once the pan is hot.

Step 2: Sear the Beef

Heat a tablespoon of vegetable oil in a large nonstick or cast iron skillet over medium-high heat. Add the beef in a single layer (work in batches if needed), searing it until browned on the outside — about 2-3 minutes per side. Remove the beef and set it aside. Don’t overcrowd the pan or the beef will steam instead of sear.

Step 3: Sauté the Aromatics

In the same skillet, add another small drizzle of oil if needed. Toss in the diced onion, garlic, and ginger. Cook for 1-2 minutes, just until fragrant and the onions begin to soften.

Step 4: Add the Vegetables

Add the red bell pepper and green peas to the pan. Stir-fry for another 2-3 minutes until the veggies are just tender but still vibrant.

Step 5: Make It Sticky

Return the seared beef to the pan and pour in the sweet chili sauce and soy sauce. Toss everything to coat evenly. Let the sauce simmer for a few minutes until it thickens slightly and clings to the beef and vegetables.

Step 6: Serve Over Rice

Spoon the sticky sweet chili beef mixture over a bed of warm rice. Finish with a sprinkle of sesame seeds and chopped fresh cilantro for that final hit of flavor and freshness.

How Long to Cook One-Pan Sticky Sweet Chili Beef & Rice

This dish is incredibly quick to pull together. Once you have your ingredients prepped, the entire cooking process takes about 20 minutes total:

Beef searing: 4–6 minutes (depending on how thick your slices are and how much you’re cooking)
Sautéing aromatics and veggies: 5–6 minutes
Simmering the sauce with the beef: 3–4 minutes
Assembly and garnish: 2–3 minutes

Because the rice is already cooked, this means dinner can be on the table in under 30 minutes — perfect for a busy weeknight.

Tips for Perfect One-Pan Sticky Sweet Chili Beef & Rice

Slice the beef thin: Thinner strips cook quickly and absorb flavor better. Always cut against the grain for tender bites.
Don’t overcrowd the pan: When searing beef, work in batches so you get a nice golden crust instead of steaming.
Use cold, cooked rice: If you’re making fried-style rice from leftovers, cold rice works best and won’t get mushy. Otherwise, warm rice is fine for serving as a base.
Watch your sauce: Sweet chili sauce can burn quickly if the heat’s too high. Let it simmer gently until it thickens into a glossy glaze.
Balance flavors: If your chili sauce is too sweet, add a splash of rice vinegar or lime juice for acidity.
Add heat if you like it spicy: A few red pepper flakes or a squirt of sriracha can take the heat up a notch.
Garnish right before serving: Fresh cilantro and sesame seeds add a ton of flavor and texture, so don’t skip them.
Use a large skillet: A roomy pan helps everything cook evenly and gives the beef space to brown properly.

Watch Out for These Mistakes While Cooking

Even though this recipe is pretty forgiving, a few missteps can throw off the balance. Here’s what to avoid:

Overcooking the beef: Thin slices cook fast — going beyond a few minutes can dry them out. Keep the heat hot and the cooking time short.
Using wet rice: Freshly cooked rice that hasn’t had time to cool can turn soggy, especially if stirred into the pan. If possible, use rice that’s been chilled.
Skipping the aromatics: Garlic and ginger are essential for that punchy base flavor. Don’t leave them out or substitute with powders unless you have to.
Burning the sauce: Sweet chili sauce has sugar, and sugar burns fast. Keep your heat moderate when adding it to avoid bitterness.
Crowding the pan with too much at once: This traps moisture and stops the beef from browning. Cook in batches and be patient.
Forgetting to taste and adjust: Always check the sauce before serving — you may want a bit more soy for saltiness, or citrus to brighten it up.

What to Serve With One-Pan Sticky Sweet Chili Beef & Rice?

While this dish can totally hold its own, pairing it with the right sides can turn dinner into a full-on feast. Here are eight great additions:

Asian Cucumber Salad

A cool, crunchy, tangy salad with rice vinegar, sesame oil, and sliced cucumbers is the perfect refreshing contrast.

Fried Egg

Top each serving with a soft-fried egg — the runny yolk takes everything up a notch and makes it feel extra indulgent.

Steamed Dumplings

Grab a few frozen dumplings, steam or pan-fry them, and serve as an easy appetizer or side.

Pickled Carrots or Radishes

Something vinegary and bright will cut through the sticky richness of the beef perfectly.

Stir-Fried Greens

Quickly sauté bok choy, spinach, or Chinese broccoli with garlic for a healthy green option.

Miso Soup

A simple bowl of miso soup balances out the meal and adds comfort with minimal effort.

Chili Crisp or Sambal

If you like heat, add a small dish of chili crisp or sambal on the side for drizzling.

Fresh Pineapple or Mango

Sweet tropical fruit served chilled on the side offers a refreshing cleanse between bites.

Storage Instructions

One of the best parts about this One-Pan Sticky Sweet Chili Beef & Rice is how well it holds up for leftovers. Here’s how to store and reheat it without losing flavor or texture:

Refrigerator: Store any leftovers in an airtight container in the fridge for up to 4 days. The rice and beef will continue to absorb the sauce, so it gets even more flavorful with time.
Freezer: This dish freezes beautifully! Portion it into freezer-safe containers and freeze for up to 2 months. When you’re ready to eat, thaw overnight in the fridge or use the microwave’s defrost setting.
Reheating: Warm in a skillet over medium heat with a splash of water or broth to loosen the sauce. Alternatively, microwave in 60-second intervals, stirring in between.

Tip: Store the garnish (cilantro, sesame seeds) separately and add them fresh just before serving to keep their flavor and texture.

Estimated Nutrition (Per Serving)

While exact values can vary depending on the specific ingredients you use, here’s an estimated breakdown for one serving (based on a 4-serving recipe):

Calories: ~480
Protein: 27g
Fat: 16g
Carbohydrates: 54g
Sugar: 15g
Fiber: 4g
Sodium: 920mg

This dish offers a great balance of protein, carbs, and healthy fats, making it satisfying enough for lunch or dinner. If you want to lighten it up, consider using cauliflower rice or reducing the sweet chili sauce a bit.

Frequently Asked Questions

Can I use ground beef instead of sliced steak?

Absolutely. Ground beef makes this dish even faster. Just brown it evenly, drain any excess fat, and follow the rest of the steps as usual. The texture changes a bit, but the flavor is still spot on.

Can I make this with brown rice?

Yes! Brown rice adds a nutty flavor and more fiber. Just be sure it’s fully cooked before adding it to the dish. Cold or day-old brown rice works especially well for soaking up the sauce.

Can I freeze this dish?

Definitely. It freezes and reheats really well. Just make sure it’s completely cooled before freezing, and store it in a tightly sealed container. Let it thaw overnight in the fridge before reheating.

Can I add more vegetables?

Of course! This recipe is very flexible. Broccoli, baby corn, shredded carrots, snap peas, or even zucchini can be tossed in. Just make sure they’re chopped small enough to cook quickly in the pan.

Is this dish very spicy?

Not really — it leans more sweet than spicy. But if you’re sensitive to heat, use a mild sweet chili sauce. If you want more kick, add chili flakes or a dash of sriracha while the sauce simmers.

How far in advance can I prep this?

You can slice the beef and prep all the veggies a day ahead. Store them separately in the fridge, and then it’s just a matter of cooking everything when you’re ready.

Can I make this gluten-free?

Yes! Just swap regular soy sauce with tamari or a certified gluten-free soy sauce. Also, double-check your sweet chili sauce label — most are gluten-free, but it’s always good to confirm.

Do I need a wok for this?

Nope. A large nonstick or cast iron skillet works perfectly. Just make sure it’s big enough to hold everything without crowding — that’s the key to getting that beautiful sear on the beef.

Conclusion

This One-Pan Sticky Sweet Chili Beef & Rice is proof that a comforting, flavor-packed meal doesn’t need to be complicated. With tender beef, a glossy sweet-and-savory sauce, and a rainbow of veggies — all served over warm rice — it’s the kind of recipe that becomes a weekly regular in no time. Whether you’re new to cooking or a seasoned home chef, this dish hits all the right notes and leaves you with minimal cleanup. One pan. Big flavor. Total satisfaction.