Description
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.
- Top with roasted cashews or peanuts for crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 9g
- Sodium: 550mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
