Spicy Beef & Vegetables with Brown Rice & Sesame Seeds

Spicy Beef & Vegetables

with Brown Rice & Sesame Seeds

Group Created with Sketch. 35 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 630 Cals/serving

This bold, takeout-style dish highlights fresh bird’s eye chile—a petite variety known for its potent heat—sautéed with beef, poblano pepper, cabbage, and carrots for a thrillingly spicy kick.
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fresh
ingredients
Spicy Beef & Vegetables with Brown Rice & Sesame Seeds
Title
  • ½ lb Thinly Sliced Beef
  • ½ cup Brown Rice
  • 1 Poblano Pepper
  • 1 Yellow Onion
  • 2 cloves Garlic
  • ½ lb Red Cabbage
  • 6 oz Carrots
  • 1 Bird's Eye Chile Pepper
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • ¼ cup Cornstarch
  • 2 Tbsps Coconut Aminos (Seasoning Sauce)
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
Cook the rice
1 Cook the rice

Fill a small pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Halve, peel, and thinly slice the onion. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the stem of the chile pepper; thinly slice crosswise (for a milder dish, remove and discard the ribs and seeds). Thoroughly wash your hands immediately after handling the peppers. 

Cook the vegetables
3 Cook the vegetables

In a large pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced carrots in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until slightly softened. Add the sliced onion, sliced cabbage, and sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until softened. Transfer to a bowl. Wipe out the pan. 

Coat & cook the beef
4 Coat & cook the beef

Separate the beef; pat dry with paper towels. Place in a bowl; season with salt and pepper. Add the cornstarch and toss to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated beef in an even layer (discarding any excess cornstarch). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and as much of the sliced chile pepper as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the beef is browned and just cooked through. 

Finish & serve your dish
5 Finish & serve your dish

To the pan of cooked beef, add the cooked vegetables, coconut aminos, and mirin. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished beef and vegetables over the cooked rice. Garnish with the sesame seeds. Enjoy!

Tips from Home Chefs

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Cook the rice
1 Cook the rice

Fill a small pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Halve, peel, and thinly slice the onion. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the stem of the chile pepper; thinly slice crosswise (for a milder dish, remove and discard the ribs and seeds). Thoroughly wash your hands immediately after handling the peppers. 

Prepare the ingredients
Cook the vegetables
3 Cook the vegetables

In a large pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced carrots in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until slightly softened. Add the sliced onion, sliced cabbage, and sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until softened. Transfer to a bowl. Wipe out the pan. 

4 Coat & cook the beef

Separate the beef; pat dry with paper towels. Place in a bowl; season with salt and pepper. Add the cornstarch and toss to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated beef in an even layer (discarding any excess cornstarch). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and as much of the sliced chile pepper as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the beef is browned and just cooked through. 

Coat & cook the beef
Finish & serve your dish
5 Finish & serve your dish

To the pan of cooked beef, add the cooked vegetables, coconut aminos, and mirin. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished beef and vegetables over the cooked rice. Garnish with the sesame seeds. Enjoy!