Beef and Rice
A hearty and flavorful dish with tender beef, aromatic rice, and savory spices.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 1 lb beef sirloin, thinly sliced
- 2 cups long-grain rice
- 3 cups beef broth
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and black pepper to taste
- Fresh parsley for garnish
Nutrition Facts
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Instructions
Prepare the beef: Season the thinly sliced beef with salt, black pepper, cumin, and paprika. Let it marinate for 10 minutes.
Cook the beef: Heat olive oil in a large skillet over medium-high heat. Add the beef and cook until browned, about 5 minutes. Remove and set aside.
Sauté vegetables: In the same skillet, add the chopped onion, minced garlic, and diced bell pepper. Sauté until softened, about 3 minutes.
Add rice: Stir in the rice and cook for 2 minutes until lightly toasted. Pour in the beef broth and soy sauce, stirring to combine.
Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until the rice is tender and liquid is absorbed.
Combine and serve: Return the cooked beef to the skillet, mixing gently with the rice. Garnish with fresh parsley before serving.
Chef's Tips
- Beef Selection: Use sirloin or flank steak for the best tenderness and flavor.
- Rice Tip: Rinse the rice before cooking to remove excess starch for fluffier results.
- Broth Substitute: Chicken or vegetable broth can be used if beef broth is unavailable.
- Spice Level: Add a pinch of red pepper flakes for a spicy kick.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to keep it moist.
