Spicy Pepper Beef with Jasmine Rice

Spicy Pepper Beef

with Jasmine Rice

Group Created with Sketch. 25 min 11 SmartPoints®
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 520 Cals/serving
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Our spin on the classic takeout dish highlights fresh bird’s eye chile—a petite variety known for its potent heat—sautéed with our beef, pepper, and onion to help deliver the thrillingly spicy flavor the dish is known for. The bold flavors are perfectly tempered by a bed of fluffy jasmine rice served underneath.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Cook the rice:
1 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Prepare the ingredients:
2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the stem of the chile pepper; thinly slice crosswise (for a milder dish, remove and discard the ribs and seeds). In a bowl, combine the poblano pepper and as much of the chile pepper as you’d like, depending on how spicy you’d like the dish to be. Thoroughly wash your hands immediately after handling the peppers. 

Coat & cook the beef:
3 Coat & cook the beef:

Separate the beef; pat dry with paper towels. Place in a bowl; season with salt and pepper. Add the cornstarch and toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Leaving any excess cornstarch in the bowl, add the coated beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the vegetables:
4 Cook the vegetables:

In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared onion and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the prepared peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.

Finish & serve your dish:
5 Finish & serve your dish:

To the pan of cooked vegetables, add the cooked beef, soy sauce, and mirin.  Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished beef and vegetables over the cooked rice. Garnish with the sesame seeds. Enjoy! 

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Cook the rice:
1 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the stem of the chile pepper; thinly slice crosswise (for a milder dish, remove and discard the ribs and seeds). In a bowl, combine the poblano pepper and as much of the chile pepper as you’d like, depending on how spicy you’d like the dish to be. Thoroughly wash your hands immediately after handling the peppers. 

Prepare the ingredients:
Coat & cook the beef:
3 Coat & cook the beef:

Separate the beef; pat dry with paper towels. Place in a bowl; season with salt and pepper. Add the cornstarch and toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Leaving any excess cornstarch in the bowl, add the coated beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

4 Cook the vegetables:

In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared onion and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the prepared peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.

Cook the vegetables:
Finish & serve your dish:
5 Finish & serve your dish:

To the pan of cooked vegetables, add the cooked beef, soy sauce, and mirin.  Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished beef and vegetables over the cooked rice. Garnish with the sesame seeds. Enjoy!