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Glazed Beef & Crispy Rice
with Sautéed Green Beans & Peppers
30 MIN
4 Servings
From the Test Kitchen
This star of this vibrant dish is the irresistibly spicy black bean-chile sauce we’re using to coat tender bites of beef. It’s all served over a bed of brown rice, green beans, and peppers––perfectly crisped in the pan––providing the perfect base for soaking all the flavors up.
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NutritionPER SERVING
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Calories640 Cals (est.)
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fresh
ingredients
Title
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18 oz Thinly Sliced Beef
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1⅛ cups Brown Rice
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¾ lb Green Beans
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2 Bell Peppers
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⅓ cup Asian-Style Sautéed Aromatics
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⅓ cup Savory Black Bean-Chile Sauce
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2 Tbsps Vegetarian Ponzu Sauce
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1 tsp Furikake
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice
Fill a medium 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.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Cut off and discard any stem ends from the green beans; cut into 1-inch pieces. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice.
3
Cook the vegetables
In a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the green bean pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to bowl; cover with foil to keep warm. Wipe out the pan.
4
Cook & glaze the beef
Separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the black bean-chile sauce (carefully, as the liquid may splatter) and 2 tablespoons of water. Cook, stirring frequently, 2 to 3 minutes, or until the beef is coated and just cooked through. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.
5
Crisp the rice & serve your dish
In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned and slightly crispy. Add the cooked vegetables and ponzu sauce; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Serve the crisped rice and vegetables topped with the glazed beef (including any remaining glaze from the pan). Garnish with the furikake. Enjoy!
1
Cook the rice
Fill a medium 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.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Cut off and discard any stem ends from the green beans; cut into 1-inch pieces. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice.
3
Cook the vegetables
In a large pan (nonstick, if you have one), heat the sautéed aromatics on medium-high until hot. Add the green bean pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to bowl; cover with foil to keep warm. Wipe out the pan.
4
Cook & glaze the beef
Separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the black bean-chile sauce (carefully, as the liquid may splatter) and 2 tablespoons of water. Cook, stirring frequently, 2 to 3 minutes, or until the beef is coated and just cooked through. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.
5
Crisp the rice & serve your dish
In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned and slightly crispy. Add the cooked vegetables and ponzu sauce; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Serve the crisped rice and vegetables topped with the glazed beef (including any remaining glaze from the pan). Garnish with the furikake. Enjoy!
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