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Za’atar Beef & Carrots
with Zucchini Rice & Lemon Mayo
25 MIN
4 Servings
From the Test Kitchen
In this recipe, a hearty duo of spiced beef and carrots is perfectly matched by white rice laden with tender bites of zucchini and currants—all topped with a creamy, zesty mayo drizzle.
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NutritionPER SERVING
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Calories770 Cals (est.)
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fresh
ingredients
Title
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18 oz Ground Beef
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1 cup Long Grain White Rice
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¾ lb Carrots
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1 Zucchini
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1 Lemon
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2 cloves Garlic
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1 bunch Parsley
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2 Tbsps Dried Currants
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2 Tbsps Chicken Demi-Glace
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1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
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¼ cup Mayonnaise
time-saving
tips & techniques
step-by-step
instructions
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). Stir to combine. 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.
2
Prepare the remaining ingredients
Meanwhile, 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.
3
Cook the beef & carrots
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 mayo & serve your dish
Meanwhile, to the bowl of lemon juice, add the mayonnaise and 1 tablespoon of olive oil; season with salt and pepper. Stir to combine. Serve the cooked beef and carrots over the zucchini rice. Garnish with the lemon mayo, remaining za’atar, and chopped parsley. Enjoy!
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). Stir to combine. 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.
2
Prepare the remaining ingredients
Meanwhile, 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.
3
Cook the beef & carrots
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 mayo & serve your dish
Meanwhile, to the bowl of lemon juice, add the mayonnaise and 1 tablespoon of olive oil; season with salt and pepper. Stir to combine. Serve the cooked beef and carrots over the zucchini rice. Garnish with the lemon mayo, remaining za’atar, and chopped parsley. Enjoy!
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