This Chili Garlic Beef Stir Fry with Coconut Jasmine Rice is a vibrant, flavor-packed dish that perfectly balances spicy, sweet, and savory notes. Tender slices of beef are seared over high heat and tossed with colorful bell peppers, onions, and a rich chili garlic sauce, then served over fragrant coconut jasmine rice. It’s a fast, comforting, and satisfying meal that feels gourmet but takes less than 30 minutes to prepare.
Why You’ll Love This Recipe
This dish is a perfect example of how simple ingredients can create restaurant-quality flavor at home. The chili garlic sauce infuses the beef with a subtle heat, balanced by brown sugar for sweetness and coconut for richness. The rice—cooked in coconut milk and coconut water—is light, fluffy, and slightly nutty, creating an irresistible contrast to the spicy stir fry. It’s ideal for weeknights, meal prep, or even impressing guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chili Garlic Beef
1 ½ pounds thinly sliced beef (labeled “stir fry beef”)
1 teaspoon salt
1 teaspoon black pepper
¼ cup olive oil
3 tablespoons brown sugar
1 chipotle pepper in adobo sauce, finely diced
2 teaspoons adobo sauce (from the can of chipotle peppers)
4 garlic cloves, minced
2 tablespoons coconut oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 sweet onion, sliced
For the Coconut Jasmine Rice
1 ½ cups jasmine rice (brown or white)
1 ½ cups light canned coconut milk
½ cup coconut water
¼ teaspoon salt
1 ½ tablespoons coconut oil
2 tablespoons finely shredded unsweetened coconut
Directions
Prepare the Beef
In a medium bowl, whisk together olive oil, brown sugar, diced chipotle pepper, adobo sauce, and minced garlic.
Season the sliced beef with salt and pepper. Add it to the marinade, coating well. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.
When ready to cook, heat a large skillet or wok over high heat. Add 1 tablespoon of coconut oil.
Using tongs, remove beef from the marinade (discard excess marinade) and cook in 2–3 batches to avoid crowding. Sear each batch for 1–2 minutes per side until browned but still tender. Transfer cooked beef to a bowl.
Add remaining coconut oil to the skillet, then toss in chopped bell peppers and sliced onion. Stir-fry for 2–3 minutes until just tender.
Return the beef to the skillet, reduce heat to low, and toss everything together. Cover and let sit for 5–10 minutes to allow flavors to blend.
Make the Coconut Jasmine Rice
In a saucepan, combine jasmine rice, coconut milk, coconut water, and salt. Bring to a boil over medium-high heat.
Reduce heat to low, cover, and simmer for about 30 minutes, or until liquid is absorbed and rice is tender. (Adjust cook time if using brown jasmine rice.)
Fluff rice with a fork, then stir in coconut oil and shredded coconut before serving.
Serve the stir-fried beef hot over the coconut jasmine rice.
Spicy Kick: Add more chipotle peppers or a spoonful of chili garlic sauce for extra heat.
Nutty Crunch: Top with roasted cashews or peanuts for texture.
Vegetable Boost: Add broccoli, snap peas, or baby corn for extra color and nutrition.
Protein Swap: Substitute beef with chicken, shrimp, or tofu for a different take.
Low-Carb Option: Serve over cauliflower rice or zucchini noodles instead of jasmine rice.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through. To maintain the rice’s texture, sprinkle with a teaspoon of water before reheating. The beef mixture can also be frozen for up to 2 months—thaw overnight in the fridge before reheating.
FAQs
How spicy is this stir fry?
It has a mild-to-medium heat from the chipotle pepper and adobo sauce. You can adjust the spice level by adding more or less chili.
Can I make this recipe ahead of time?
Yes, marinate the beef up to 24 hours in advance and store it in the refrigerator until ready to cook.
What kind of beef works best?
Flank steak, sirloin, or any thinly sliced tender cut works beautifully for this recipe.
Can I use regular white rice instead of jasmine?
Absolutely. Regular white rice or basmati rice can be substituted if jasmine rice isn’t available.
Is there a substitute for coconut milk?
If you prefer, use half water and half regular milk for a lighter flavor, though it won’t have the same tropical richness.
Can I make this without adobo sauce?
Yes. Use chili garlic paste or a teaspoon of sriracha for a similar kick.
Can I cook the rice in a rice cooker?
Yes, combine all the rice ingredients in your rice cooker and follow the manufacturer’s instructions.
Can I make it vegetarian?
Replace beef with firm tofu or seitan and follow the same marinade and stir-fry steps.
What oil should I use if I don’t have coconut oil?
Avocado oil or grapeseed oil work well for high-heat cooking.
How can I make the dish less sweet?
Reduce the brown sugar to 1 or 2 tablespoons, depending on your taste.
Conclusion
This Chili Garlic Beef Stir Fry with Coconut Jasmine Rice is a quick yet impressive meal that combines bold flavors with wholesome ingredients. The tender beef, aromatic vegetables, and creamy coconut rice create a perfect balance of spicy, sweet, and savory. Whether you’re cooking for a busy weeknight or a relaxed dinner at home, this dish promises comfort and satisfaction in every bite.
Chili Garlic Beef Stir Fry with Coconut Jasmine Rice is a spicy, savory, and slightly sweet one-pan meal featuring marinated seared beef with bell peppers and onions, served over fragrant coconut-infused jasmine rice. It’s an easy yet bold-flavored dish perfect for weeknights or entertaining.
Ingredients
For the Chili Garlic Beef:
1 ½ pounds thinly sliced beef
1 teaspoon salt
1 teaspoon black pepper
¼ cup olive oil
3 tablespoons brown sugar
1 chipotle pepper in adobo sauce, finely 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
For the Coconut Jasmine Rice:
1 ½ cups jasmine rice (brown or white)
1 ½ cups light canned coconut milk
½ cup coconut water
¼ teaspoon salt
1 ½ tablespoons coconut oil
2 tablespoons finely shredded unsweetened coconut
Instructions
Marinate the Beef: In a bowl, whisk olive oil, brown sugar, chipotle pepper, adobo sauce, and garlic. Add beef, toss to coat, cover, and marinate in the fridge for at least 2 hours or overnight.
Cook the Beef: Heat 1 tbsp coconut oil in a skillet or wok over high heat. Sear beef in batches for 1–2 minutes per side until browned. Transfer to a bowl.
Add remaining coconut oil, then stir-fry bell peppers and onion for 2–3 minutes until tender-crisp.
Return beef to skillet, reduce heat to low, toss everything together, cover, and let sit for 5–10 minutes.
Make the Coconut Rice: In a saucepan, combine rice, coconut milk, coconut water, and salt. Bring to a boil, then reduce to low, cover, and simmer until tender and liquid is absorbed (about 30 minutes).
Fluff rice, then stir in coconut oil and shredded coconut before serving.
To Serve: Spoon coconut jasmine rice onto plates and top with chili garlic beef and vegetables. Garnish with additional coconut or herbs if desired.
Notes
Use flank or sirloin steak for best tenderness.
Marinate overnight for maximum flavor.
Adjust spice by adding more or less chipotle pepper.
Serve over cauliflower rice for a low-carb version.
