Chili Garlic Beef Stir Fry with Coconut Jasmine Rice
User Reviews
5
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Cook Time
30 mins
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Servings
2 to 4
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Course
Main Course
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Cuisine
Asian
Chili Garlic Beef Stir Fry with Coconut Jasmine Rice
Description
The Chili Garlic Beef Stir Fry begins with thinly sliced stir-fry beef seasoned with salt and pepper and marinated for at least two hours in a blend of olive oil, brown sugar, chopped chipotle pepper in adobo, adobo sauce, and minced garlic. This marinade provides a smoky heat and subtle sweetness. The beef is cooked over high heat in coconut oil in batches to prevent crowding, searing quickly to maintain tenderness.
After the beef is cooked and set aside, the heat is lowered, and chopped green and red bell peppers and sweet sliced onions are added to the skillet. These vegetables are stir-fried to soak up any residual flavors and add crunch and sweetness.
The coconut jasmine rice complements the stir fry by cooking jasmine rice with light coconut milk, coconut water, salt, coconut oil, and shredded unsweetened coconut, resulting in a creamy, mildly sweet rice with a delicate coconut aroma that balances the spicy beef.
Ingredients
chili garlic beef
- 1 1/2 pounds beef I find mine at whole foods, labeled “stir fry beef”, thinly sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup olive oil
- 3 tablespoons brown sugar
- 1 chipotle pepper diced, in adobo sauce
- 2 teaspoons adobo sauce from the can of chipotles in adobo
- 4 garlic minced, cloves
- 2 tablespoons coconut oil
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 onion sliced, sweet
coconut jasmine rice
- 1 1/2 cups jasmine rice I use brown jasmine rice from Trader Joes
- 1 1/2 cups coconut milk light, canned
- 1/2 cup coconut water
- 1/4 teaspoon salt
- 1 1/2 tablespoons coconut oil
- 2 tablespoons finely shredded, unsweetened coconut
Instructions
chili garlic beef
- At least 2 hours before, season the beef with salt and pepper. Whisk together the oil, sugar, chipotle pepper, adobo sauce and garlic cloves in a bowl. Add the beef to a baking dish or ziplock bag and pour the marinade ingredients overtop. Refrigerate for at least 2 hours or even overnight.
- When you’re ready to cook the beef, heat a large skillet or wok over high heat. (as a note, I do not add the marinade to the skillet – I remove the beef with kitchen tongs and whatever marinade is on the beef comes along. The rest is discarded.) Add the coconut oil and once melted, add the beef in 2 or 3 batches. You don’t want to crowd the beef and you only want to cook it for a few minutes so it stays tender. Sear the beef for 1 to 2 minutes, then flip and sear the other side. Remove the beef and place in a bowl – and repeat with remaining beef.
- Once all of the beef is in the bowl, reduce the heat to medium-high. Add in the peppers and onions and stir well to coat, scraping any bits off the bottom. Cook until the vegetables just start to soften, about 2-3 minutes. Reduce the heat to low, add the beef back to the skillet and toss. Cover and let sit over warm heat for 5 to 10 minutes so the flavors can marry a bit. Serve immediately with the coconut jasmine rice.
coconut jasmine rice
- Heat a saucepan over medium-high heat and add rice, coconut milk, coconut water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for about 30 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil. Stir in the shredded coconut and serve. (My favorite jasmine rice is the brown jasmine rice from Trader Joe’s – all brands may have different cook times. Adjust the liquid and cook time according to your directions.)
User Reviews
Overall Rating
5
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