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

Spanish-Style Beef & Vegetables

with Saffron-Date Rice & Lemon Aioli

30 MIN
4 Servings
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  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Beyond Beef®
    includes 16 oz Plant-Based Ground Beyond Beef® View recipe
  • with Ground 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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    • Nutrition
      PER SERVING
    • Calories
      730 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Spanish-Style Beef & Vegetables with Saffron-Date Rice & Lemon Aioli
    Title
    • 18 oz Ground Beef
    • 1 Zucchini
    • 1 Yellow Onion
    • 1 clove Garlic
    • 1 tsp Preserved Lemon Purée
    • 2 oz Dried Medjool Dates
    • ½ lb Sweet Peppers
    • 1 pinch Saffron
    • 2 oz Sliced Roasted Red Peppers
    • 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)
    • 1 cup Long Grain White Rice
    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 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. 

    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. Rinse and 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 onion, chopped roasted red pepperssliced sweet 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 cooked beef and vegetables over the finished rice. 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 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. 

    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. Rinse and 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 roasted red pepperssliced sweet 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 cooked beef and vegetables over the finished rice. Drizzle with the aioli. Enjoy!

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