Chili Garlic Beef Stir Fry with Coconut Jasmine Rice

Chili Garlic Beef Stir Fry with Coconut Jasmine Rice

Recipe type: Entree Yield: Prep time: mins Cook time: mins Total time: 0 mins

Ingredients:

Stir Fry

1½ lbs. beef, thinly sliced
1 tsp. salt
1 tsp. pepper
¼ cup olive oil
3 Tbsp. brown sugar
1 chipotle pepper in adobo sauce, diced
2 tsp. adobo sauce, from the can of chipotles in adobo
4 garlic cloves, minced
2 Tbsp. coconut oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 sweet onion, sliced

Jasmine Rice

1 1/2 cups jasmine rice
1 1/2 cups light canned coconut milk
1/2 cup coconut water
1/4 tsp. salt
1 1/2 Tbsp. coconut oil
2 Tbsp. unsweetened coconut, finely shredded

Directions:

1. Stir Fry
3. • Step 1: Season beef with salt and pepper
4. • Step 2: Whisk together oil, sugar, chipotle pepper, adobo sauce, and garlic cloves
5. • Step 3: Add beef to a plastic bag and pour the marinade overtop. Refrigerate for 2 hours
6. • Step 2: Heat wok over high heat
7. • Step 3: Add coconut oil
8. • Step 4: Once oil is melted, add beef in 2-3 batches to avoid crowding
9. • Step 5: Sear each side for 1-2 minutes
10. • Step 6: Remove and set aside
11. • Step 7: Reduce heat to medium-high and add in peppers and onions. Stir until well coated; 2-3 minutes
12. • Step 8: Reduce heat to low, add beef back to the wok; toss
13. • Step 9: Cover and let sit over warm heat for 5-10 minutes
15. Jasmine Rice
17. • Step1: Heat saucepan over medium-high heat
18. • Step 2: Add rice, coconut milk, coconut water, and salt to pan. Stir and bring to a boil
19. • Step 2: Reduce heat to low, cover for 30 minutes, until liquid is absorbed
20. • Step 3: Fluff with a fork, stir in coconut oil
21. • Step 4: Stir in the shredded coconut, serve

Published on December 7, 2016 by Teri Williams