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Homemade Chili Garlic Beef Stir Fry with Coconut Jasmine Rice. photo
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Chili Garlic Beef Stir Fry with Coconut Jasmine Rice.

A spicy, garlicky beef stir-fry served with fragrant coconut jasmine rice for a quick weeknight meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 2 servings

Ingredients

  • 1 1/2 pounds thinly sliced beef (stir-fry beef) I find mine at Whole Foods labeled “stir fry beef”
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 cup olive oil
  • 3 tablespoons brown sugar
  • 1 pepper chipotle pepper in adobo, diced
  • 2 teaspoons adobo sauce from the can of chipotles in adobo
  • 4 cloves garlic minced
  • 2 tablespoons coconut oil for cooking the beef
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 1 sweet onion sliced
  • 1 1/2 cups jasmine rice I use brown jasmine rice from Trader Joe's
  • 1 1/2 cups light canned coconut milk
  • 1/2 cup coconut water
  • 1/4 teaspoon salt for the rice
  • 1 1/2 tablespoons coconut oil to finish the rice
  • 2 tablespoons finely shredded unsweetened coconut

Instructions

  • At least 2 hours before cooking, season the beef with 1 teaspoon salt and 1 teaspoon pepper.
  • In a bowl whisk together 1/4 cup olive oil, 3 tablespoons brown sugar, the diced chipotle pepper, 2 teaspoons adobo sauce and 4 minced garlic cloves.
  • Place the beef in a baking dish or zip-top bag and pour the marinade over the beef. Refrigerate for at least 2 hours or overnight.
  • When ready to cook, heat a large skillet or wok over high heat and add 2 tablespoons coconut oil.
  • Remove beef from the marinade with tongs, letting excess drip back into the dish, and discard any remaining marinade.
  • Working in 2–3 batches so the pan is not crowded, sear the beef over high heat 1–2 minutes per side until browned but still tender. Transfer cooked beef to a bowl and repeat with remaining beef.
  • Reduce heat to medium-high and add the chopped green and red bell peppers and sliced sweet onion to the skillet. Stir and scrape up any browned bits, cooking until vegetables just start to soften, about 2–3 minutes.
  • Return all cooked beef to the skillet, reduce heat to low, toss to combine, then cover and let sit over low/warm heat for 5–10 minutes to allow flavors to meld.
  • While the beef marinates or during the last steps, make the coconut jasmine rice: in a saucepan combine 1 1/2 cups jasmine rice, 1 1/2 cups light canned coconut milk, 1/2 cup coconut water and 1/4 teaspoon salt. Stir and bring to a boil.
  • Reduce heat to low, cover, and cook until liquid is absorbed (about 30 minutes for brown jasmine rice; follow package directions as needed). Fluff with a fork.
  • Stir 1 1/2 tablespoons coconut oil and 2 tablespoons shredded unsweetened coconut into the rice, then serve rice with the chili garlic beef stir-fry immediately.

Equipment

  • Large Skillet or Wok
  • saucepan with lid
  • Mixing Bowl
  • Tongs
  • Measuring cups and spoons
  • cutting board and knife

Notes

  • Marinate the beef at least 2 hours or overnight for best flavor.
  • Do not overcrowd the pan to ensure a good sear.
  • Adjust rice liquid and cook time if using white jasmine rice.
  • Discard any unused marinade that touched raw beef.