Spanish-Style Beef & Vegetables

with Saffron-Date Rice & Lemon Aioli

30 MIN

+$1.45/serving 4 Servings

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with Beyond Beef®

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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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

680 Cals (est.)

View Full Nutrition

fresh

ingredients

16 oz Plant-Based Ground Beyond Beef®
1 Zucchini
1 Yellow Onion
1 clove Garlic
1 tsp Preserved Lemon Purée
2 oz Dried Medjool Dates
1 pinch Saffron
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
2 oz Sliced Roasted Red Peppers
¼ cup Mayonnaise
2 Tbsps Sherry Vinegar
1 cup Long Grain White Rice
½ lb Sweet Peppers

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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 onion. Cut off and discard the stems of the sweet peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Roughly chop the roasted peppers. Pit and roughly chop the dates. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. 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. Rinse and wipe out the pan.

4 Cook the Beyond Beef™ & vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the Beyond Beef™, sliced onion, chopped roasted red peppers, sliced sweet peppers, and spice blend; season with salt and pepper. Cook, stirring frequently and breaking apart with a spoon, 5 to 7 minutes, or until the Beyond 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 cooked Beyond Beef™ and vegetables over the finished rice. Drizzle with the aioli. Enjoy!