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Spanish-Style Beef & Vegetables
with Saffron-Date Rice & Lemon Aioli
25 MIN
2 Servings
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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NutritionPER SERVING
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Calories780 Cals (est.)
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fresh
ingredients
Title
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10 oz Ground Beef
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1 Zucchini
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½ cup Long Grain White Rice
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1 Yellow Onion
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1 clove Garlic
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1 oz Sliced Roasted Red Peppers
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1 tsp Preserved Lemon Purée
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1 oz Dried Medjool Dates
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1 pinch Saffron
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2 Tbsps Mayonnaise
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2 Tbsps Sherry Vinegar
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1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice
In a small pot, combine the rice, saffron, a big pinch of salt, and 1 cup 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 onion. Roughly chop the peppers. 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). 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.
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 onion, chopped peppers, and half the spice blend (you will have extra); 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.
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!
1
Cook the rice
In a small pot, combine the rice, saffron, a big pinch of salt, and 1 cup 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 onion. Roughly chop the peppers. 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). 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.
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 onion, chopped peppers, and half the spice blend (you will have extra); 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.
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