Glazed Beef & Crispy Rice with Sautéed Green Beans & Peppers

Glazed Beef & Crispy Rice

with Sautéed Green Beans & Peppers

30 MIN
4 Servings
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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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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
fresh
ingredients
Glazed Beef & Crispy Rice with Sautéed Green Beans & Peppers
Title
  • 18 oz Thinly Sliced Beef
  • 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

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 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.

Cook & glaze the beef
Crisp the rice & serve your dish
5 Crisp the rice & serve your dish

In the same pan, heat a drizzle 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 bowl). Garnish with the furikake. Enjoy!

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