Masala-Spiced Beef with Plum Rice & Lime Yogurt

Masala-Spiced Beef

with Plum Rice & Lime Yogurt

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Masalas are spice blends (whose name comes from the Hindi word for “spice”) that create the foundation of countless South Asian dishes. Here, we’re cooking beef in a sauce made with an exciting blend that includes amchoor—a sweet-tart powder made of dried green mango. We’re adding in summer squash (yours may be yellow squash, or green or grey zucchini) and spinach, then serving it all over a bed of rice studded with juicy marinated plum. A dollop of lime-seasoned yogurt balances the dish with a cooling final touch.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Masala-Spiced Beef with Plum Rice & Lime Yogurt
Title
time-saving
tips & techniques
Prepare the ingredients & marinate the plum:
1 Prepare the ingredients & marinate the plum:

Wash and dry the fresh produce. Quarter the squash lengthwise; cut crosswise into ½-inch-thick pieces. Peel the shallot; cut crosswise into ¼-inch-thick pieces. Roughly chop the cilantro leaves and stems. Quarter the lime. To make the lime yogurt, in a bowl, combine the yogurt and the juice of 1 lime wedge; season with salt and pepper to taste. Pit and small dice the plum; place in a bowl with the sugar and the juice of 1 lime wedge. Stir to combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Cook the rice:
2 Cook the rice:

While the plum marinates, in a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 14 to 16 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Stir in the marinated plum (including any marinating liquid); season with salt and pepper to taste.

Cook the squash:
3 Cook the squash:

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 squash and shallot. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Transfer to a plate. Wipe out the pan.

Cook the beef:
4 Cook the beef:

While the rice continues to cook, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the ground beef; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the tomato paste and as much of the spice blend as you'd like. Cook, stirring frequently, 3 to 4 minutes, or until the tomato paste is dark red and the beef is cooked through. Add ¾ cup of water; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid is slightly reduced in volume. Season with salt and pepper to taste.

Finish & plate your dish:
5 Finish & plate your dish:

Add the spinach and cooked squash to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the spinach has wilted. Turn off the heat and add the juice of the remaining lime wedges. Stir to thoroughly combine; season with salt and pepper to taste. Divide the cooked rice between 2 dishes. Top with the finished beef and vegetables and a spoonful of the lime yogurt. Garnish with the cilantro. Serve with the remaining lime yogurt on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients & marinate the plum:

Wash and dry the fresh produce. Quarter the squash lengthwise; cut crosswise into ½-inch-thick pieces. Peel the shallot; cut crosswise into ¼-inch-thick pieces. Roughly chop the cilantro leaves and stems. Quarter the lime. To make the lime yogurt, in a bowl, combine the yogurt and the juice of 1 lime wedge; season with salt and pepper to taste. Pit and small dice the plum; place in a bowl with the sugar and the juice of 1 lime wedge. Stir to combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

2 Cook the rice:

While the plum marinates, in a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 14 to 16 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Stir in the marinated plum (including any marinating liquid); season with salt and pepper to taste.

Cook the rice:
Cook the squash:
3 Cook the squash:

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 squash and shallot. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Transfer to a plate. Wipe out the pan.

4 Cook the beef:

While the rice continues to cook, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the ground beef; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the tomato paste and as much of the spice blend as you'd like. Cook, stirring frequently, 3 to 4 minutes, or until the tomato paste is dark red and the beef is cooked through. Add ¾ cup of water; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid is slightly reduced in volume. Season with salt and pepper to taste.

Cook the beef:
Finish & plate your dish:
5 Finish & plate your dish:

Add the spinach and cooked squash to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the spinach has wilted. Turn off the heat and add the juice of the remaining lime wedges. Stir to thoroughly combine; season with salt and pepper to taste. Divide the cooked rice between 2 dishes. Top with the finished beef and vegetables and a spoonful of the lime yogurt. Garnish with the cilantro. Serve with the remaining lime yogurt on the side. Enjoy!

Browse Steps
1 of 5