Za’atar Beef & Carrots with Zucchini Rice & Lemon Labneh
Customer Favorite

Za’atar Beef & Carrots

with Zucchini Rice & Lemon Labneh

25 MIN
4 Servings
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From the Test Kitchen

In this Middle Eastern-style recipe, a hearty duo of spiced beef and carrots is perfectly matched by jasmine rice laden with tender bites of zucchini and currants. It’s all finished with a cooling drizzle of zesty lemon-labneh sauce and fresh parsley.

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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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fresh
ingredients
Za’atar Beef & Carrots with Zucchini Rice & Lemon Labneh
Title
time-saving
tips & techniques
Make the zucchini rice:
1 Make the zucchini rice:

Wash and dry the fresh produce. Quarter the zucchini lengthwise, then thinly slice crosswise. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the rice, currants, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the rice and zucchini cook, peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a medium bowl, straining out the seeds. Roughly chop the parsley leaves and stems. 

Cook the beef & carrots:
3 Cook the beef & carrots:

While the rice and zucchini continue to cook, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef, sliced carrots, chopped garlic, and all but a pinch of the za’atar; 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 lightly browned and the carrots are slightly softened. Add the demi-glace. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

Make the lemon labneh & serve your dish:
4 Make the lemon labneh & serve your dish:

While the beef and carrots cook, to the bowl of lemon juice, combine the labneh and 1 tablespoon of olive oil; season with salt and pepper. Serve the cooked beef and carrots over the zucchini rice. Garnish with the lemon labneh, remaining za’atar, and chopped parsley. Enjoy! 

Tips from Home Chefs

Make the zucchini rice:
1 Make the zucchini rice:

Wash and dry the fresh produce. Quarter the zucchini lengthwise, then thinly slice crosswise. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the rice, currants, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

2 Prepare the remaining ingredients:

While the rice and zucchini cook, peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a medium bowl, straining out the seeds. Roughly chop the parsley leaves and stems. 

Prepare the remaining ingredients:
Cook the beef & carrots:
3 Cook the beef & carrots:

While the rice and zucchini continue to cook, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef, sliced carrots, chopped garlic, and all but a pinch of the za’atar; 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 lightly browned and the carrots are slightly softened. Add the demi-glace. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

4 Make the lemon labneh & serve your dish:

While the beef and carrots cook, to the bowl of lemon juice, combine the labneh and 1 tablespoon of olive oil; season with salt and pepper. Serve the cooked beef and carrots over the zucchini rice. Garnish with the lemon labneh, remaining za’atar, and chopped parsley. Enjoy! 

Make the lemon labneh & serve your dish:
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