Italian Beef & Pesto Rice Bowls with Sautéed Vegetables & Crispy Capers

Italian Beef & Pesto Rice Bowls

with Sautéed Vegetables & Crispy Capers

25 MIN
2 Servings
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From the Test Kitchen

A bed of fluffy jasmine rice (mixed with our fragrant basil pesto) forms the base of these vibrant bowls, which we’re topping with sautéed zucchini and peppers, Italian-seasoned beef, and crispy pan-fried capers.

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  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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fresh
ingredients
Italian Beef & Pesto Rice Bowls with Sautéed Vegetables & Crispy Capers
Title
  • 10 oz Diced Beef
  • ½ cup Jasmine Rice
  • 4 oz Sweet Peppers
  • 2 cloves Garlic
  • 1 Zucchini
  • ⅓ cup Basil Pesto
  • 1 Tbsp Capers
  • 1 Tbsp Apple Cider Vinegar
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
Make the pesto rice:
1 Make the pesto rice:

In a small pot, combine the rice 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 pesto. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Prepare the ingredients:
2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stems of the peppers; remove the cores, then large dice. Peel and roughly chop 2 cloves of garlic

Fry the capers:
3 Fry the capers:

Spread the capers onto a paper towel-lined work surface. Using a second paper towel, gently pat or roll the capers to thoroughly dry. Discard the paper towels. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a caper sizzles immediately when added, add the dried capers (carefully, as the oil may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until crispy. Leaving the oil in the pan, transfer to a paper towel-lined plate.

Cook the vegetables:
4 Cook the vegetables:

Heat the pan of reserved caper oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced peppers, half the chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan. 

Cook the beef & serve your dish:
5 Cook the beef & serve your dish:

Pat the beef dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning; toss to coat. 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 remaining chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until the beef is browned and just cooked through. Turn off the heat. Serve the pesto rice topped with the cooked vegetables and cooked beef. Garnish with the fried capers. Enjoy!

Tips from Home Chefs

Make the pesto rice:
1 Make the pesto rice:

In a small pot, combine the rice 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 pesto. Taste, then season with salt and pepper if desired. Cover to keep warm. 

2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stems of the peppers; remove the cores, then large dice. Peel and roughly chop 2 cloves of garlic

Prepare the ingredients:
Fry the capers:
3 Fry the capers:

Spread the capers onto a paper towel-lined work surface. Using a second paper towel, gently pat or roll the capers to thoroughly dry. Discard the paper towels. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a caper sizzles immediately when added, add the dried capers (carefully, as the oil may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until crispy. Leaving the oil in the pan, transfer to a paper towel-lined plate.

4 Cook the vegetables:

Heat the pan of reserved caper oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced peppers, half the chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan. 

Cook the vegetables:
Cook the beef & serve your dish:
5 Cook the beef & serve your dish:

Pat the beef dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning; toss to coat. 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 remaining chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until the beef is browned and just cooked through. Turn off the heat. Serve the pesto rice topped with the cooked vegetables and cooked beef. Garnish with the fried capers. Enjoy!

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