Garlicky Cilantro Beef & Beans

with Avocado & Jasmine Rice

20 MIN

4 Servings

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From the Test Kitchen

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. Fluffy 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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Nutrition

PER SERVING
Calories

700 Cals (est.)

View Full Nutrition

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step-by-step

instructions

Cook Along

1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups 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. Cover to keep warm.

2 Prepare the ingredients:

While the rice cooks, 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:

While the rice continues to cook, in a medium bowl, combine the diced avocado, sliced radishes, vinegar, and a drizzle of olive oil. Season with salt and pepper.

4 Cook the mushrooms:

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 and wipe out the pan.

5 Cook the beef & serve your dish:

Pat the beef 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 and cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the chopped garlic, 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 3 to 4 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!