Glazed Beef & Crispy Rice with Sautéed Green Beans & Peppers

Glazed Beef & Crispy Rice

with Sautéed Green Beans & Peppers

30 MIN
$10.94/serving 4 Servings
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  • with Thinly Sliced Beef
    includes 18 oz No Added Hormones, Antibiotic-Free, Pasture-Raised Thinly Sliced Beef View recipe
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • 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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    Wellness Details

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      520 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Glazed Beef & Crispy Rice with Sautéed Green Beans & Peppers
    Title
    • 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
    Cook the rice
    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.

    Prepare the ingredients
    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.

    Cook the vegetables
    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.

    Cook & glaze the shrimp
    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.

    Crisp the rice & serve your dish
    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!

    Tips from Home Chefs

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    Cook the rice
    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.

    Prepare the ingredients
    Cook the vegetables
    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.

    Cook & glaze the shrimp
    Crisp the rice & serve your dish
    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!

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