Instructions

• At least 2 hours before cooking, season 1 1/2 pounds thinly sliced beef with 1 teaspoon salt and 1 teaspoon pepper. In a bowl whisk together 1/4 cup olive oil, 3 tablespoons brown sugar, 1 diced chipotle pepper in adobo, 2 teaspoons adobo sauce, and 4 minced garlic cloves. Put the seasoned beef into a baking dish or a zip-top bag, pour the marinade over the beef, press out excess air (if using a bag), and refrigerate for at least 2 hours or up to overnight.
• When you are ready to cook, start the coconut jasmine rice first because it will take about 30 minutes. Rinse 1 1/2 cups jasmine rice in a fine-mesh sieve under cold water until the water runs mostly clear (optional but recommended). In a medium saucepan combine the rinsed rice, 1 1/2 cups light canned coconut milk, 1/2 cup coconut water, and 1/4 teaspoon salt. Stir, bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 30 minutes, until the liquid is absorbed and the rice is tender.
• While the rice simmers, heat a large skillet or wok over high heat. Remove the beef from the marinade using kitchen tongs and let excess marinade drip back into the dish or bag; discard any remaining marinade (do not add raw marinade to the pan). Add 2 tablespoons coconut oil to the hot skillet and let it melt and heat until shimmering.
• Working in 2 to 3 batches to avoid crowding, add a single layer of beef to the hot skillet. Sear for 1 to 2 minutes without moving, then flip and sear the other side 1 to 2 minutes, until browned but still tender. Transfer each cooked batch to a bowl and repeat with the remaining beef.
• After all the beef is cooked and resting in the bowl, reduce the skillet heat to medium-high. Add the chopped green bell pepper, chopped red bell pepper, and sliced sweet onion to the skillet. Stir to coat with the pan fond, scraping any browned bits off the bottom. Cook the vegetables for about 2–3 minutes, until they just start to soften.
• Reduce the heat to low, return all the beef to the skillet with the vegetables, and toss to combine. Cover the skillet and keep over low heat for 5–10 minutes to let the flavors marry.
• When the rice is done, remove the saucepan from the heat, fluff the rice with a fork, then stir in 1 1/2 tablespoons coconut oil and 2 tablespoons finely shredded, unsweetened coconut. Keep covered until ready to serve.
• Serve the chili garlic beef stir-fry immediately alongside the coconut jasmine rice.