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Homemade Chili Garlic Beef Stir Fry with Coconut Jasmine Rice. recipe photo
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Chili Garlic Beef Stir Fry with Coconut Jasmine Rice.

This Chili Garlic Beef Stir Fry with Coconut Jasmine Rice is bursting with bold, spicy flavors and creamy, fragrant rice. Perfect for a quick, satisfying weeknight meal!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: Asian-Inspired
Keyword: Beef, Easy, Quick, Spicy, Stir Fry
Servings: 4 servings

Ingredients

For the Beef Stir Fry:

  • 1 1/2 pounds thinly sliced beef stir fry beef from Whole Foods works great
  • 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 chipotle can
  • 4 cloves garlic 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 1/2 cups jasmine rice prefer brown jasmine rice from Trader Joe’s
  • 1 1/2 cups light canned coconut milk
  • 1/2 cup coconut water
  • 1/4 teaspoon salt for the rice
  • 1 1/2 tablespoons coconut oil for the rice
  • 2 tablespoons finely shredded unsweetened coconut to toast and garnish

Instructions

Prepare the Coconut Jasmine Rice

  • Rinse 1 1/2 cups of jasmine rice under cold water until the water runs clear to remove excess starch.
  • In a medium saucepan, combine the rinsed rice, 1 1/2 cups light canned coconut milk, 1/2 cup coconut water, 1/4 teaspoon salt, and 1 1/2 tablespoons coconut oil. Bring to a gentle boil over medium-high heat.
  • Reduce heat to low, cover, and simmer for about 40-45 minutes if using brown jasmine rice (or 15-20 minutes for white jasmine rice), until liquid is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
  • While the rice rests, heat a small dry skillet over medium heat and toast 2 tablespoons finely shredded unsweetened coconut until golden brown and fragrant, about 2-3 minutes. Set aside for garnish.

Season and Sear the Beef

  • Pat the thinly sliced beef dry with paper towels and season evenly with 1 teaspoon salt and 1 teaspoon pepper.
  • Heat 1/4 cup olive oil in a large skillet or wok over medium-high heat. Add the beef in a single layer (in batches if needed) and sear until browned on all sides but still tender, about 2-3 minutes per batch. Remove beef from pan and set aside.

Build the Chili Garlic Sauce

  • In the same skillet, reduce heat to medium and add 2 tablespoons coconut oil. Toss in minced garlic and sauté until fragrant, about 30 seconds.
  • Stir in 3 tablespoons brown sugar, diced chipotle pepper, and 2 teaspoons adobo sauce. Cook gently for 1-2 minutes to meld flavors.

Cook the Vegetables

  • Add chopped green and red bell peppers and sliced sweet onion to the skillet. Stir-fry until tender-crisp, about 4-5 minutes.

Combine Beef and Sauce

  • Return seared beef to the skillet with vegetables and sauce. Toss to coat evenly and cook for an additional 2-3 minutes to warm through and meld flavors.

Serve and Garnish

  • Fluff the coconut jasmine rice with a fork and plate alongside or underneath the chili garlic beef stir fry. Sprinkle toasted shredded coconut over the rice. Serve hot and enjoy immediately!

Equipment

  • Large Skillet or Wok
  • Medium saucepan with lid
  • Sharp Knife
  • Cutting Board
  • Measuring Cups and Spoons
  • Wooden spoon or spatula
  • Fine Mesh Strainer

Notes

  • Use thinly sliced beef labeled for stir fry to ensure tenderness and quick cooking.
  • Rinsing the rice prevents it from becoming gummy and keeps grains separate.
  • Adjust chipotle pepper amount to control heat level; start with half for milder spice.
  • Prep all vegetables and garlic before cooking, as stir fry cooks quickly.
  • Store beef and vegetables separately from rice when freezing to maintain texture.