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Masala-Spiced Beef

with Plum Rice & Lime Yogurt

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 790 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
Masala-Spiced Beef with Plum Rice & Lime Yogurt
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Get This Recipe Delivered
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!