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
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.)
Source: How Sweet It Is
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