Sautéed Beef & Kale Rice with Spicy Yogurt Sauce & Roasted Carrots

Sautéed Beef & Kale Rice

with Spicy Yogurt Sauce & Roasted Carrots

Group Created with Sketch. 30 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 800 Cals/serving
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In this recipe, oregano-seasoned and sautéed beef is complemented by simple roasted carrots and onion. The beef, vegetables, and rice come together with an irresistible sauce, which balances bright, spicy Calabrian chile paste with cooling yogurt. Served on the side, it’s perfect for dolloping on top. (You may receive green curly, dark green lacinato, or red kale.)

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Roast the carrots & onion:
1 Roast the carrots & onion:

Place an oven rack in the center of the oven, then preheat to 450ºF. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Place on 1 side of a sheet pan. Peel and quarter the onion. Place on the other side of the sheet pan. Drizzle the carrots and onion with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, keeping them separate. Roast, turning the onion halfway through, 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the rice:
2 Cook the rice:

While the carrots and onion roast, 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.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the rice cooks, remove and discard the kale stems; roughly chop the leaves. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester).

Cook the kale & finish the rice:
4 Cook the kale & finish the rice:

While the rice continues to cook, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the kale; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat. Transfer to the pot of cooked rice. Stir to combine; season with salt and pepper to taste. Cover and set aside in a warm place. Wipe out the pan.

Cook the beef:
5 Cook the beef:

Using your hands, separate the sliced beef; pat dry with paper towels. Place in a medium bowl. Season with salt, pepper, and the dried oregano; toss to coat. In the same pan, heat 2 teaspoons 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 browned. Add half the garlic paste and cook, stirring constantly, 1 to 2 minutes, or until the beef is browned and just cooked through. Turn off the heat and stir in half the vinegar, scraping up any browned bits from the bottom of the pan. Season with salt and pepper to taste.

Make the sauce & plate your dish:
6 Make the sauce & plate your dish:

While the beef cooks, in a bowl, combine the yogurt, cheese, remaining vinegar, a drizzle of olive oil, as much of the remaining garlic paste as you’d like, 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 to taste. Divide the finished rice between 2 dishes. Top with the cooked beef and roasted carrots and onion. Serve with the sauce on the side. Enjoy!

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1 Roast the carrots & onion:

Place an oven rack in the center of the oven, then preheat to 450ºF. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Place on 1 side of a sheet pan. Peel and quarter the onion. Place on the other side of the sheet pan. Drizzle the carrots and onion with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, keeping them separate. Roast, turning the onion halfway through, 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Cook the rice:

While the carrots and onion roast, 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.

Cook the rice:
3 Prepare the remaining ingredients:

While the rice cooks, remove and discard the kale stems; roughly chop the leaves. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester).

4 Cook the kale & finish the rice:

While the rice continues to cook, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the kale; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat. Transfer to the pot of cooked rice. Stir to combine; season with salt and pepper to taste. Cover and set aside in a warm place. Wipe out the pan.

Cook the kale & finish the rice:
Cook the beef:
5 Cook the beef:

Using your hands, separate the sliced beef; pat dry with paper towels. Place in a medium bowl. Season with salt, pepper, and the dried oregano; toss to coat. In the same pan, heat 2 teaspoons 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 browned. Add half the garlic paste and cook, stirring constantly, 1 to 2 minutes, or until the beef is browned and just cooked through. Turn off the heat and stir in half the vinegar, scraping up any browned bits from the bottom of the pan. Season with salt and pepper to taste.

6 Make the sauce & plate your dish:

While the beef cooks, in a bowl, combine the yogurt, cheese, remaining vinegar, a drizzle of olive oil, as much of the remaining garlic paste as you’d like, 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 to taste. Divide the finished rice between 2 dishes. Top with the cooked beef and roasted carrots and onion. Serve with the sauce on the side. Enjoy!

Make the sauce & plate your dish: