Coconut Rice with Beef Stir Fry
Elevate your weeknight dinner game with this irresistible Coconut Rice with Beef Stir Fry—a flavorful fusion of creamy coconut-infused jasmine rice paired with tender, marinated beef and crisp stir-fried vegetables. The coconut rice, cooked to perfection with rich coconut milk, provides a luscious and aromatic base, while the beef is seared to juicy perfection in a savory blend of soy sauce, oyster sauce, and sesame oil. Bright, crunchy vegetables like red bell peppers, julienned carrots, and snow peas add vibrant color and texture to every bite. Finished with a garnish of fresh green onions and optional sesame seeds, this dish strikes the perfect balance of indulgence and nutrition. Ready in just 50 minutes, this recipe is perfect for serving up bold flavors without the fuss. Try it today and turn dinner into a feast!
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 1.5 cups Coconut milk
- 1 cup Water
- 1 teaspoon Salt
- 1 pound Beef sirloin, thinly sliced
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Cornstarch
- 3 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 Red bell pepper, sliced
- 1 Carrot, julienned
- 1 cup Snow peas
- 1 teaspoon Sesame oil
- 2 Green onions, chopped
- 1 tablespoon Sesame seeds (optional)
Instructions
Rinse the jasmine rice under cold water until the water runs clear.
In a medium-sized pot, combine the jasmine rice, coconut milk, water, and salt. Bring to a boil over medium heat.
Reduce the heat to low, cover the pot, and simmer for 15-18 minutes, or until the rice is cooked and liquid is absorbed. Set aside and keep warm.
In a bowl, mix the beef slices with 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and cornstarch. Let marinate for 10 minutes.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated beef to the skillet and stir-fry for 3-5 minutes, or until the beef is browned and cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil and stir-fry the garlic and ginger for 30 seconds, or until fragrant.
Add the red bell pepper, carrot, and snow peas to the skillet. Stir-fry for 3-4 minutes, or until the vegetables are tender but still crisp.
Return the beef to the skillet and add the remaining 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and sesame oil. Stir everything together to combine and heat through.
Serve the beef stir fry over the warm coconut rice. Garnish with chopped green onions and sesame seeds, if desired.
Nutrition Facts
Calories |
2613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.9 g | 165% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 5412 mg | 235% | |
| Total Carbohydrate | 214.7 g | 78% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 41.3 g | ||
| Protein | 144.7 g | 289% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 489 mg | 38% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3468 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
