Glazed Beef & Crispy Rice

with Sautéed Green Beans & Peppers

30 MIN

+$1.45/serving 4 Servings

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with Shrimp

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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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

600 Calories or Less

Nutrition

PER SERVING
Calories

520 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Tail-On Shrimp (Peeled & Deveined)
1⅛ cups Brown Rice
¾ lb Green Beans
2 Bell Peppers
⅓ cup Asian-Style Sautéed Aromatics
⅓ cup Savory Black Bean-Chile Sauce
2 Tbsps Vegetarian Ponzu Sauce
1 tsp Furikake

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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 shrimp

Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. 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 shrimp are coated, opaque, and 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 shrimp (including any remaining glaze from the pan). Garnish with the furikake. Enjoy!