Slice the beef flank or sirloin against the grain into thin strips, about 1-inch wide. Coat the beef strips with cornstarch and set aside.

Heat vegetable oil in a deep skillet or wok over medium-high heat until it reaches 180°C (350°F). Fry the beef strips in batches for 2-3 minutes or until golden brown and crispy.

In a mixing bowl, combine honey, soy sauce, minced garlic, sweet chili sauce, and sambal oelek to make the sauce.

Transfer the fried beef to a large mixing bowl and coat with the prepared sauce.

Rinse jasmine rice under cold water. In a saucepan, combine with 1 1/4 cups of water, bring to a boil, reduce heat, cover, and simmer for 15 minutes.

Serve the jasmine rice on a plate, top with the crispy beef coated in sauce, and garnish if desired.