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Asian-style Chili with Garlic Fried Rice

Yields1 Serving

 canola oil, for cooking
 1 onion, chopped
 4-5 garlic cloves, sliced or chopped
 1/2 lb. sirloin steak, cut into thin strips
 1/2 cup beef broth
 1/2 lb. ground sirloin
 1 tsp. salt, or to taste
 1/2 tsp. freshly ground black pepper
 1/2 tsp. ground chipotle chili pepper or chipotle hot sauce (I used a few glugs)
 1/2 tsp. smoked paprika
 1 red bell pepper, chopped
 1 cup tomato sauce
 1/4-1/2 can coconut milk, plus extra for serving
 1 tsp. sriracha sauce
 2-4 Tbsp. chopped fresh cilantro (optional)
 lime wedges, for serving
Garlic Fried Rice
 canola oil, for cooking
 6 garlic cloves, finely chopped
 4 cups cooked long-grain rice
 salt, to taste
1

In a large, heavy skillet, heat a drizzle of oil over medium-high heat and sauté the onion for 2 minutes, until starting to soften. Add garlic and cook for 5 minutes, then add the beef strips. Sauté until the redness of the meat is almost gone, about 4 minutes. Add the beef broth, cover and boil for 10 minutes, letting the steam out and mixing once halfway through.

2

Add the ground sirloin and spices, and mix thoroughly. Cover and cook for 5 minutes, or until the meat is cooked through and the sauce thickened.

3

Stir in the tomato sauce, coconut milk and sriracha, reduce heat and simmer until thickened. Stir in the cilantro and serve over garlic fried rice, topped with a drizzle of coconut milk. Serves 4.

4

For Garlic Fried Rice: heat a generous glug of oil in a heavy skillet (cast iron works great) set over medium-high heat. Cook garlic for a minute or so until the edges get a faint shade of gold. Add rice and a couple of pinches of salt. Stir for about 5 minutes, until it begins to faintly brown and toast.

5

Best eaten warm.