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Garlicky Cilantro Beef & Beans
with Avocado & Brown Rice
25 minWellness at Blue Apron
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4 Servings
- Est. 670 Cals/serving
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A unique combo of avocado and radishes adds refreshing flavor to an irresistibly savory mix of mushrooms, black beans, and beef in this quick-cooking dish. Nutty brown rice makes for the perfect vehicle for this flavorful medley, which is complete with a drizzle of our herbaceous, chimichurri-style cilantro sauce.
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fresh
ingredients
Title
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1⅛ lbs Thinly Sliced Beef
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1 15.5-Ounce Can Black Beans
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3 oz Radishes
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½ lb Cremini Mushrooms
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1 Avocado
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2 cloves Garlic
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1 Tbsp Light Brown Sugar
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2 tsps Chipotle Chile Paste
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1 Tbsp White Wine Vinegar
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1⅛ cups Brown Rice
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¼ cup Cilantro Sauce
step-by-step
instructions
1
Cook the rice:
Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
2
Prepare the ingredients:
Meanwhile, wash and dry the fresh produce. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. Halve the radishes lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Cut the mushrooms into bite-sized pieces. Drain and rinse the beans.
3
Make the avocado-radish topping:
In a medium bowl, combine the diced avocado, sliced radishes, vinegar, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
4
Cook the mushrooms:
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned. Transfer to a plate. Wipe out the pan.
5
Cook the beef & serve your dish:
Separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic, drained beans, sugar, 2 tablespoons of water, 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. Cook, stirring frequently 2 to 3 minutes, or until the beef is coated and just cooked through. Add the cooked mushrooms. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked beef and mushrooms, cilantro sauce, and avocado-radish topping. Enjoy!
1
Cook the rice:
Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
2
Prepare the ingredients:
Meanwhile, wash and dry the fresh produce. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. Halve the radishes lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Cut the mushrooms into bite-sized pieces. Drain and rinse the beans.
3
Make the avocado-radish topping:
In a medium bowl, combine the diced avocado, sliced radishes, vinegar, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
4
Cook the mushrooms:
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned. Transfer to a plate. Wipe out the pan.
5
Cook the beef & serve your dish:
Separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic, drained beans, sugar, 2 tablespoons of water, 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. Cook, stirring frequently 2 to 3 minutes, or until the beef is coated and just cooked through. Add the cooked mushrooms. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked beef and mushrooms, cilantro sauce, and avocado-radish topping. Enjoy!
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