Spanish-Style Beef & Vegetables with Saffron-Date Rice & Lemon Aioli

Spanish-Style Beef & Vegetables

with Saffron-Date Rice & Lemon Aioli

25 MIN
$19.98/serving 4 Servings
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    From the Test Kitchen

    In this vibrant dish, we’re calling on the bold, bright flavors of Spanish cuisine by coating our beef and vegetables in a blend of traditional spices like paprika, cumin, and more, then topping it with an irresistibly creamy lemon aioli. It all comes together over a bed of fragrant saffron-infused rice studded with sweet, chewy dates.
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    • Nutrition
      PER SERVING
    • Calories
      780 Cals (est.)
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    fresh
    ingredients
    Spanish-Style Beef & Vegetables with Saffron-Date Rice & Lemon Aioli
    Title
    • 20 oz Ground Beef
    • 2 Zucchini
    • 1 cup Long Grain White Rice
    • 2 Yellow Onions
    • 1 clove Garlic
    • 1 tsp Preserved Lemon Purée
    • 2 oz Sliced Roasted Red Peppers
    • 2 oz Dried Medjool Dates
    • 1 pinch Saffron
    • ¼ cup Mayonnaise
    • 2 Tbsps Sherry Vinegar
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the rice

    In a medium pot, combine the rice, saffron, 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, 13 to 15 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.

    Prepare the ingredients & make the aioli
    2 Prepare the ingredients & make the aioli

    Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onions. Pit and roughly chop the dates. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Roughly chop the peppers. In a bowl, combine the mayonnaise, lemon purée, 1 teaspoon of water, and as much of the garlic paste as you’d like. Season with salt and pepper. 

    Brown the zucchini
    3 Brown the zucchini

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

    Cook the beef & vegetables
    4 Cook the beef & vegetables

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef, sliced onions, chopped peppers, and spice blend; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until the beef is browned and cooked through. Turn off the heat. Carefully drain off and discard any excess oil. Stir in the browned zucchini. Taste, then season with salt and pepper if desired. 

    Finish the rice & serve your dish
    5 Finish the rice & serve your dish

    Meanwhile, add the chopped dates to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked beef and vegetables. Drizzle with the aioli. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    In a medium pot, combine the rice, saffron, 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, 13 to 15 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 & make the aioli

    Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onions. Pit and roughly chop the dates. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Roughly chop the peppers. In a bowl, combine the mayonnaise, lemon purée, 1 teaspoon of water, and as much of the garlic paste as you’d like. Season with salt and pepper. 

    Prepare the ingredients & make the aioli
    Brown the zucchini
    3 Brown the zucchini

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

    4 Cook the beef & vegetables

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef, sliced onions, chopped peppers, and spice blend; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until the beef is browned and cooked through. Turn off the heat. Carefully drain off and discard any excess oil. Stir in the browned zucchini. Taste, then season with salt and pepper if desired. 

    Cook the beef & vegetables
    Finish the rice & serve your dish
    5 Finish the rice & serve your dish

    Meanwhile, add the chopped dates to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked beef and vegetables. Drizzle with the aioli. Enjoy!

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