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 savory black bean-chile sauce we’re using to coat tender bites of beef. It’s all served over a bed of green beans, peppers, and brown rice––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.)
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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
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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 beef
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.

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!

Tips from Home Chefs

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Glazed Beef & Crispy Rice

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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