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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

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.


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.


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.


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.


Best eaten warm.