Categories: Meals
Ingredients
- 10 oz Thinly Sliced Beef
- ⅔ cup Basmati Rice
- 2 cloves Garlic
- 2 Nantes Carrots
- 1 bunch Kale
- 1 Red Onion
- 11/2 tsps Calabrian Chile Paste
- 1 Tbsp Rice Vinegar
- 1 tsp Whole Dried Oregano
- 1/2 cup Plain Greek Yogurt
- 1.5 oz Crumbled Goat Cheese
Directions
-
Preheat the oven to 450ºF. Wash and dry the carrots. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch-thick pieces. Peel and quarter the onion. Place the carrots on a sheet pan; place the onion in a bowl. Drizzle each with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned carrots in an even layer on 1 side of the sheet pan. Arrange the seasoned onion in an even layer on the other side of the sheet pan. Roast, stirring the onion halfway through, 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
-
While the carrots and onion roast, in a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 14 to 16 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat; fluff the cooked rice with a fork. Cover and set aside in a warm place.
-
While the rice cooks, wash and dry the remaining fresh produce. Remove and discard the kale stems; roughly chop the leaves. Peel and finely chop the garlic; using the flat side of your knife, smash it until it resembles a paste (or use a zester). Roughly chop the parsley leaves and stems.
-
While the rice continues to cook, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the kale; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the water has cooked off and the kale has wilted. Transfer to the pot of cooked rice. Stir to combine; season with salt and pepper to taste. Wipe out the pan.
-
While the kale cooks, pat the beef dry with paper towels; place in a medium bowl. Season with salt, pepper, and the oregano. Stir to thoroughly coat. In the same pan, heat 2 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in a single, even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add half the garlic paste; continue to cook, stirring constantly, 1 to 2 minutes, or until the beef is browned and cooked through. Turn off the heat. Stir in half the vinegar, scraping up any browned bits from the bottom of the pan. Season with salt and pepper to taste.
-
While the beef cooks, in a bowl, whisk together the yogurt, cheese, remaining vinegar, a drizzle of olive oil, as much of the remaining garlic paste as you’d like, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper to taste. Divide the finished rice, cooked beef, and roasted carrots and onion between 2 dishes. Top with as much of the spicy feta sauce as you’d like (you may have extra sauce). Garnish with the parsley. Enjoy!