I made you dinner.
It’s good. I promise — I swear on my teddy bear.
I figured I should give brussels sprouts a rest for a bit, so this time I went with peppers and onions paired with thinly sliced beef.
We absolutely loved this meal. It was a refreshing change from our usual beef rotation of meatballs, burgers, flank steak or fillets. It hit the spot on a messy, melt-down kind of night — you know the ones.
Recently I’ve been into chili garlic flavors. I don’t love very spicy food — when it’s too hot I lose the other flavors — but a touch of heat with garlic and brown sugar creates an amazing flavor combination. It’s sweet, garlicky and slightly smoky, and it even makes me want to eat the vegetables that come with the beef.
If you like extra texture, sprinkle crushed peanuts or cashews on top. I added cashews the second time I made it and the crunch was a perfect complement.
The key to cooking the beef is very high heat. Sear it quickly so it browns but remains tender, then remove it from the skillet. You only need minutes for the beef to cook; the whole recipe takes under 30 minutes of active time, aside from rice cooking and marinating.
Paired with coconut jasmine rice (if you dislike coconut, regular jasmine rice works fine), the dish is light but satisfying — a nice balance of spicy and sweet.
Chili Garlic Beef Stir Fry with Coconut Jasmine Rice
2
to 4
30 mins
Pin Recipe
Leave a Review »
Ingredients
chili garlic beef
- 1 1/2 pounds thinly sliced beef (stir-fry beef)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup olive oil
- 3 tablespoons brown sugar
- 1 chipotle pepper in adobo, diced
- 2 teaspoons adobo sauce
- 4 garlic cloves, minced
- 2 tablespoons coconut oil
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 sweet onion, sliced
coconut jasmine rice
- 1 1/2 cups jasmine rice
- 1 1/2 cups light canned coconut milk
- 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 cooking, season the beef with salt and pepper. Whisk together the oil, brown sugar, diced chipotle, adobo sauce and minced garlic. Add the beef to a baking dish or zip-top bag and pour the marinade over it. Refrigerate for at least 2 hours or overnight.
-
When ready to cook, heat a large skillet or wok over high heat. Discard any excess marinade; remove beef with tongs so the marinade clinging to the meat stays with it. Add coconut oil to the pan and, once melted, cook the beef in 2–3 batches so it doesn’t crowd. Sear each side 1–2 minutes until browned but still tender. Remove to a bowl and repeat with remaining beef.
-
Reduce heat to medium-high, add the peppers and onions and stir to coat, scraping up any browned bits. Cook 2–3 minutes until vegetables begin to soften. Lower heat to low, return the beef to the skillet, toss to combine, then cover and let sit over low heat 5–10 minutes to let flavors meld. Serve immediately with the coconut jasmine rice.
coconut jasmine rice
-
In a saucepan over medium-high heat, combine rice, coconut milk, coconut water and salt. Stir and bring to a boil. Reduce heat to low, cover and cook until liquid is absorbed (about 30 minutes for many jasmine rices). Fluff with a fork, stir in coconut oil and shredded coconut, then serve. Adjust liquid and cook time according to your rice brand if needed.
Did you make this recipe?
Tag your photos with #howsweeteats. I appreciate you so much!
That’s your plate!