Spicy Beef Stir Fry with Coconut Rice


Before starting my new job, I had two days off. Two glorious, blissful days. Even though I didn’t do too much – mainly errands and binge watching Kimmy Schmidt – I loved being out and about when everyone else was at work. I joked to Kevin that my true calling is being a housewife, but I was only half kidding. While I was savoring domestic bliss, I also had time to cook a lot. This recipe being one of them. I actually made this for Kevin’s birthday. He requested beef stir fry, so when I found this recipe that was both spicy and coconut-y (two of Kevin’s faves) I had to give it a try. The birthday boy was not disappointed, and it was easy enough that we’ll definitely be adding this into our weekly dinner rotation even though my brief trial as a housewife is over.



Spicy Beef Stir Fry with Coconut Rice adapted from How Sweet It Is

Serves 4


chili garlic beef
1 lbs thinly sliced beef (Trader Joe’s sells Shaved Steak, which is what I used)
1/4 cup olive oil
3 tbsp brown sugar
1 chipotle pepper in adobo sauce, diced
2 tsp adobo sauce
4 garlic cloves, minced
2 tbsp 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
1 1/2 cups light canned coconut milk
1/2 cup coconut water
1 1/2 tbsp coconut oil
2 tbsp finely shredded, unsweetened coconut

1. At least 2 hours before cooking or the night 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 overnight.

2. When you’re ready to cook the beef, heat a large skillet over high heat. Add the coconut oil and once melted, add the beef in 2 or 3 batches (without the excess marinade). 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.

3. Once all of the beef is cooked, reduce the heat to medium-high. Add in the peppers and onions and stir well to coat, scraping any bits off the bottom of the pan. 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 come together. Serve immediately with the coconut jasmine rice.

4. For the 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.


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