Chili Garlic Beef Stir-fry with Jasmine-Coconut Rice

Chili Garlic Beef Stir Fry with Coconut Rice I

Chili Garlic Beef Stir-Fry
1 1/2 pounds thinly sliced stir-fry-type beef
1 teaspoon salt
1 teaspoon pepper
1/4 cup olive oil
3 tablespoons brown sugar
1 teaspoon Thai Chili-Garlic sauce
4 garlic cloves, minced
2 tablespoons coconut oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 sweet onion, sliced

At least 2 hours before, put together in a ziploc bag the oil, sugar, chili pepper sauce, beef, salt, pepper and garlic cloves in a bowl. 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. Add the coconut oil and once melted, add the beef and sear the beef for 1 to 2 minutes, then flip and sear the other side. Remove the beef and set aside.

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
1 1/2 cups jasmine rice
1 1/2 cups canned coconut milk
1/2 cup coconut water or water
1/4 teaspoon salt
1 1/2 tablespoons coconut oil
I put all the ingredients together in a rice cooker and cooked until done.

source: slightly modified from the recipe at How Sweet It Is

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