Begin by thinly slicing the beef against the grain into strips, ensuring they are about ¼ inch thick. Toss the slices in cornstarch until evenly coated and allow to rest for 10 minutes.

In a medium saucepan, add jasmine rice and water according to the package instructions, usually a 1:1.5 rice-to-water ratio. Bring to a boil, then reduce to low and cover. Let simmer for about 15 minutes until water absorbs, then fluff and keep warm.

Heat about 1 inch of vegetable oil in a deep pan or wok over medium-high heat until shimmering. Fry the beef strips in small batches for 3–4 minutes until golden brown and crispy. Remove and drain on paper towels.

In a separate pan, heat 1 tablespoon of sesame oil over medium heat. Sauté minced garlic and red chili or chili paste for 30 seconds. Add soy sauce, honey, and rice vinegar, letting bubble for 2–3 minutes until it thickens slightly.

Return the crispy beef strips to the pan with the sauce. Toss for 1–2 minutes until well-coated with the sticky glaze.

Scoop generous portions of warm jasmine rice onto plates and top with crispy chilli beef. Garnish with chopped spring onions and serve immediately.