Beef over Za’atar-Spiced Rice with Lemon Labneh

Beef over Za’atar-Spiced Rice

with Lemon Labneh

25 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

In this Middle Eastern-inspired dish, vibrant spices in our za’atar like sumac and aleppo pepper bring bright flavor and gentle heat to a bed of rice. It’s all topped with tender beef and a dollop of bright lemon labneh—a thick, creamy cheese made from strained yogurt—for cooling contrast.

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  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
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fresh
ingredients
Beef over Za’atar-Spiced Rice with Lemon Labneh
Title
time-saving
tips & techniques
Jasmine Rice
Carrots
How To: Quarter and Deseed a Lemon
How To: Safely Cut Round Vegetables
How To: Peel a Carrot
Lemon
Garlic
Labneh Cheese
How To: Peel Garlic
Dried Currants
Parsley
Za'atar
Red Onion
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.

Cook & finish the rice:
2 Cook & finish the rice:

In a medium pot, combine the rice, currants, a pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the za’atar and the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook the vegetables:
3 Cook the vegetables:

While the rice cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared onion mixture; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Using a spoon, move the vegetables to one side of the pan.

Cook the beef:
4 Cook the beef:

Add the beef to the other side of the pan. Season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Stir the beef and vegetables to combine. Cook, stirring frequently, 2 to 3 minutes, or until the vegetables are softened and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the lemon labneh & serve your dish:
5 Make the lemon labneh & serve your dish:

While the beef cooks, in a bowl, combine the labneh and the juice of the remaining lemon wedges. Season with salt and pepper. Serve the cooked beef and vegetables over the finished rice. Top with the lemon labneh and chopped parsley. Enjoy! 

Tips from Home Chefs

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Beef over Za’atar-Spiced Rice

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.

2 Cook & finish the rice:

In a medium pot, combine the rice, currants, a pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the za’atar and the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook & finish the rice:
Cook the vegetables:
3 Cook the vegetables:

While the rice cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared onion mixture; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Using a spoon, move the vegetables to one side of the pan.

4 Cook the beef:

Add the beef to the other side of the pan. Season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Stir the beef and vegetables to combine. Cook, stirring frequently, 2 to 3 minutes, or until the vegetables are softened and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the beef:
Make the lemon labneh & serve your dish:
5 Make the lemon labneh & serve your dish:

While the beef cooks, in a bowl, combine the labneh and the juice of the remaining lemon wedges. Season with salt and pepper. Serve the cooked beef and vegetables over the finished rice. Top with the lemon labneh and chopped parsley. Enjoy! 

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