Teriyaki Beef and Coconut Rice Bowl

Units:
Servings: Prep Time: 10 Cook Time: 20

Ingredients

Directions

  1. In a medium saucepan, combine jasmine rice, coconut milk, and water. Bring to a boil over medium-high heat.
  2. Once boiling, reduce the heat to low, cover, and cook for 15 minutes or until the rice is tender and the liquid is absorbed. Set aside.
  3. While the rice is cooking, heat vegetable oil in a large skillet over medium-high heat.
  4. Add the thinly sliced beef and cook until browned, about 4 minutes.
  5. Stir in teriyaki sauce, tomato sauce, and sliced bell peppers. Cook for another 3 minutes or until the peppers are tender-crisp.
  6. Add the chickpeas and black beans to the skillet, stirring to combine and heat through for about 2 minutes.
  7. Season with salt and black pepper to taste.
  8. To serve, divide the coconut rice between two bowls. Top with the beef and vegetable mixture.
  9. Garnish each bowl with diced tomato, shredded lettuce, chopped cilantro, and a sprinkle of cheese powder.

Dietary Tags

Recipe By:

Chef AI

Teriyaki Beef and Coconut Rice Bowl

Ingredients

  • 200g beef, thinly sliced
  • 1 cup jasmine rice
  • 1 cup coconut milk
  • 1 cup water
  • 1 tablespoon vegetable oil
  • 1/4 cup teriyaki sauce
  • 1 medium tomato, diced
  • 1/2 cup chickpeas, drained and rinsed
  • 1/2 cup black beans, drained and rinsed
  • 1/4 cup tomato sauce
  • 1/2 cup colored bell peppers, sliced
  • 1/4 cup cilantro, chopped
  • 2 leaves lettuce, shredded
  • 2 tablespoons cheese powder
  • Salt to taste
  • Black pepper to taste

Directions

  1. In a medium saucepan, combine jasmine rice, coconut milk, and water. Bring to a boil over medium-high heat.
  2. Once boiling, reduce the heat to low, cover, and cook for 15 minutes or until the rice is tender and the liquid is absorbed. Set aside.
  3. While the rice is cooking, heat vegetable oil in a large skillet over medium-high heat.
  4. Add the thinly sliced beef and cook until browned, about 4 minutes.
  5. Stir in teriyaki sauce, tomato sauce, and sliced bell peppers. Cook for another 3 minutes or until the peppers are tender-crisp.
  6. Add the chickpeas and black beans to the skillet, stirring to combine and heat through for about 2 minutes.
  7. Season with salt and black pepper to taste.
  8. To serve, divide the coconut rice between two bowls. Top with the beef and vegetable mixture.
  9. Garnish each bowl with diced tomato, shredded lettuce, chopped cilantro, and a sprinkle of cheese powder.