I made you dinner.

Chili Garlic Beef Stir Fry with Coconut Rice I howsweeteats.com

It’s good. I promise. I swear on my teddy bear.

I figured that I should probably stop talking about brussels sprouts by now since I haven’t be able to, you know, shut the heck up about them. I decided to go with peppers and onions instead.

Okay not really. But I made this meal and we LOVED IT. Like loved it loved it. It was a nice change of pace. Occasionally we get in the beef rut of only meatballs, burgers, flank steak or fillets and this was a welcome change.

It was perfectly fitting for an omg-what-am-I-doing-with-my-life meltdown kind of night. I know you know those nights. Please tell me you do.

Chili Garlic Beef Stir Fry with Coconut Rice I howsweeteats.com

Apparently I’m having a thing for chili garlic flavors recently.  It’s kind of odd because I don’t totally love spicy foods – I find that when things are too spicy, I just don’t taste anything. But! I do love a teensy tiny bit of heat with some garlic and brown sugar. It’s like holy flavor bomb. Explosion. It even makes me want to eat the vegetables that go along with the beef.

And we know how huge that is.

Blah blah look at me I hate vegetables! Yeah yeah.

If you’re feeling frisky, you could also add some crushed peanuts or cashews to this mess. I made it again this week and threw some cashews on top… yes yes. Just yes. The crunch was awesome and the flavor fit perfectly.

Chili Garlic Beef Stir Fry with Coconut Rice I howsweeteats.com

They key to cooking this beef is to use super high heat. Sear it quickly and toss it out of the skillet. It really only takes minutes. In fact, the entire recipe should take you under 30 minutes (aside from the downtime of the rice cooking and the beef marinating) and that’s how I like to do things in the kitchen.

It’s a little spicy and sweet and paired with the coconut rice (oh shush, if you’re a coconut hater just make regular jasmine rice)… it’s oh so refreshing.

Filling but light. Does that make sense?

Probably not. BUT IT’S AWESOME.

Chili Garlic Beef Stir Fry with Coconut Rice I howsweeteats.com

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Chili Garlic Beef Stir Fry with Coconut Jasmine Rice

Yield: serves 2 to 4

Prep Time: 2-24 hours to marinate

Cook Time: 30 minutes

Ingredients:

chili garlic beef
1 1/2 pounds thinly sliced beef (I find mine at whole foods, labeled "stir fry beef")
1 teaspoon salt
1 teaspoon pepper
1/4 cup olive oil
3 tablespoons brown sugar
1 chipotle pepper in adobo sauce, diced
2 teaspoons adobo sauce from the can of chipotles in adobo
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 (I use brown jasmine rice from Trader Joes)
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

Directions:

chili garlic beef
At least 2 hours before, season the beef with salt and pepper. Whisk together the oil, sugar, chipotle pepper, adobo sauce and garlic cloves in a bowl. Add the beef to a baking dish or ziplock bag and pour the marinade ingredients overtop. Refrigerate for at least 2 hours or even overnight.

When you're ready to cook the beef, heat a large skillet or wok over high heat. (as a note, I do not add the marinade to the skillet - I remove the beef with kitchen tongs and whatever marinade is on the beef comes along. The rest is discarded.) Add the coconut oil and once melted, add the beef in 2 or 3 batches. You don't want to crowd the beef and you only want to cook it for a few minutes so it stays tender. Sear the beef for 1 to 2 minutes, then flip and sear the other side. Remove the beef and place in a bowl - and repeat with remaining beef.

Once all of the beef is in the bowl, reduce the heat to medium-high. Add in the peppers and onions and stir well to coat, scraping any bits off the bottom. Cook until the vegetables just start to soften, about 2-3 minutes. Reduce the heat to low, add the beef back to the skillet and toss. Cover and let sit over warm heat for 5 to 10 minutes so the flavors can marry a bit. Serve immediately with the coconut jasmine rice.

coconut jasmine rice
Heat a saucepan over medium-high heat and add rice, coconut milk, coconut water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for about 30 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil. Stir in the shredded coconut and serve. (My favorite jasmine rice is the brown jasmine rice from Trader Joe's - all brands may have different cook times. Adjust the liquid and cook time according to your directions.)

Chili Garlic Beef Stir Fry with Coconut Rice I howsweeteats.com

that’s your plate!

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76 Responses to “Chili Garlic Beef Stir Fry with Coconut Jasmine Rice.”

  1. #
    51
    Larry — February 28, 2014 @ 5:04 pm

    I know I always gush over what you post and stuff but SERIOUSLY I would be the fattest, happiest camper if I could just eat everysingleTHING that you post on here. Like this. I would knock over small children for this.

    Reply

  2. #
    52
    Nancy B. — February 28, 2014 @ 6:50 pm

    I have had a “what-am-I-doing-with-my-life” meltdown every day this week. So it’s comforting to know that I am not the only one – especially because you really seem to have it all together! This recipe is going on the “must try” list, and your picture of the steamy rice is gorgeous! I live in Pittsburgh and your blog is my favorite! I am coming to your cooking class at Crate on the 20th. Can’t wait!

    Reply

  3. #
    53
    Tereza — March 1, 2014 @ 4:52 am

    Looks so yummy! I love stir fries!

    http://lifeandcity.tumblr.com

    Reply

  4. #
    54
    Rochelle @ Oh So Sweet Baker — March 1, 2014 @ 4:44 pm

    This looks super delicious. And I cant believe you through away the juices. Reduce it after u cook the meat then add the peppers to the reduced liquid that will give it more flavour oomph :)

    Reply

  5. #
    55
    Sarah MacMillan — March 2, 2014 @ 4:34 pm

    I just made this for dinner tonight – it was really, REALLY delicious. I subbed 1 heaping tbsp of chili garlic sauce for the adobo chile and sauce because I couldn’t find it where I live. Other than that I followed it exactly. WOW

    Reply

  6. #
    56
    Kristin — March 2, 2014 @ 9:00 pm

    I made this for dinner tonight and it was excellent. I didn’t have jasmine rice so I substituted farro in it’s place and it still turned out great. I’m going to turn the left overs into fajitas tomorrow. :o)

    Reply

  7. #
    57
    Jerrica Benton — March 2, 2014 @ 9:49 pm

    Made this tonight for dinner and followed the recipe to a T and it was delicious! I can’t wait to have it again tomorrow! Thank you for a great recipe. You have a new follower! :)

    Reply

  8. #
    58
    Kyra — March 3, 2014 @ 7:59 pm

    I’ve been following you for a few months now and this is the first recipe of yours I’ve made.

    Oh. My. Goodness. This may also be the BEST recipe I’ve EVER made. LOVE IT SO MUCH! Can’t wait to try something else (and to get my hands on that cookbook :) )

    Reply

  9. #
    59
    Roxie — March 6, 2014 @ 4:31 pm

    This dish was phenomenal! Thanks so much for sharing this masterpiece! <3 YESSSSSSSS GAWD!

    Reply

  10. #
    60
    Good Dogs & Co. — March 7, 2014 @ 12:50 pm

    Lovely! I need new stirfry ideas :)

    Reply

  11. #
    61
    Sierra — March 9, 2014 @ 7:05 pm

    Just made this for dinner. It was SO good! Loved it! Definitely a keeper!

    Reply

  12. #
    62
    Emily @ Life on Food — March 13, 2014 @ 11:49 am

    I might be changing our dinner plans tonight.

    Reply

  13. #
    63
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    Reply

  14. #
    64
    Phyllis Bergenholtz — March 27, 2014 @ 5:37 pm

    I had this tonight…and it was heavenly…Oh, SO good. Thank you. Thank you. Thank you.

    Reply

  15. #
    65
    Caroline @ Shrinking Single — March 28, 2014 @ 12:37 am

    Just found your blog. This looks fabulous and very pleased to find someone else who is not a huge vegetable fan.

    Reply

  16. #
    66
    Katherine — May 1, 2014 @ 8:31 am

    I made this last night and it was sooooo good. I left some on top of the stove for my husband, and he actually texted me to tell me how delicious it was. That NEVER happens! Thanks for another great post. Your blog brightens my life :)

    Reply

    • Katherine — June 25th, 2014 @ 1:27 pm

      I just made this for a second time, and I wanted to add a note about the rice. The first time I made it I used full fat coconut milk and cooked it for the recommended time of 30 min – it was completely scorched on the bottom (but still delicious). This last time, I used the full fat coconut milk again and cooked the rice for about 18 to 20 minutes and it was perfect.

      Reply

  17. #
    67
    Marlena — May 31, 2014 @ 5:09 pm

    This was amazing! My husband & I love stir fry dishes, but our usual has become mundane. We made it exactly as described plus brussel sprouts & it was wonderful! I was able to make the coconut rice in my rice cooker making it easy peasy. Thanks.

    Reply

  18. #
    68
    Meg Jones | The Spatularette — August 20, 2014 @ 6:37 am

    I made this for dinner last night and we loved loved loved it! I actually used shrimp instead of beef because that’s what I had in the freezer, and it still turned out great! Thanks for another awesome recipe :)

    Reply

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