This meal takes cues from both Middle East and Latin flavors which are bold and memorable. Persian Lime Oil is earthy but has bright notes of lime, making it a great accompaniment to the quick addition of a Taco Seasoning mix. Substitute peaches, or nectarines for the apricot if you wish, and play with the amount of jalapeño if you like more kick!
Recipe Credits: Camine Pappas. Find more stories and recipes on her website: IFeelLikeCooking.com. and look for the launch of her online cooking demonstrations, and YouTube Channel, late summer 2021.
INGREDIENTS FOR BEEF SKILLET
- 3 tablespoons Olive This! Persian Lime Olive Oil
- 1 ½ lbs. beef chuck, cut into small 2” strips
- 1 ½ teaspoon kosher salt
- 1 teaspoon black pepper
- 5 oz. sliced shitake mushrooms (or sliced Baby Bella mushrooms)
- 2 cups carrots, sliced into chunks
- ¾ cup white onion, chopped into large chunks
- 3 large cloves of garlic, thinly sliced
- 1 packet McCormick’s Taco Seasoning Mix
- 1 (6 oz.) can tomato paste
- 3 cups water
- 1 large bouquet of fresh herbs tied with string: 4 large sage leaves, 2 large rosemary sprigs, 2 large sprigs oregano, 1 large sprig thyme
- ¼ cup fresh Italian parsley, chopped
INGREDIENTS RICE
- 1 cup Jasmine rice
- 1 ¾ cups water
- 1 teaspoon dried turmeric
- ½ teaspoon Turkish Spice Blend* (Still yummy without if you don’t have. See end of recipe for flavor profile of this blend.)
INGREDIENTS SALSA
- 2 large ripe apricots, cut into small chunks (No need to peel. You can also use peaches or nectarines.)
- 1 cup halved cherry tomatoes
- 2 tablespoons chopped and seeded jalapeño
- ¼ cup chopped fresh cilantro
- ¼ cup chopped red onion
- 1 tablespoon fresh lime juice
- 1 ½ tablespoons Olive This! Persian Lime Olive Oil
- ½ teaspoon kosher salt
- ½ tablespoon black pepper
Directions
First make the salsa by adding all ingredients to a large bowl. Blend and cover until ready to serve. Setting the bowl aside will give the ingredients time to mesh together while you prepare the rest of the dish.
Tie the herbs together and set aside.
Heat a 12” or large sauté pan to high and add the 3 tablespoons Persian lime olive oil. When almost to smoke point add the beef pieces. Let sear and stir until one side is beginning to brown. If there is moisture and it begin to bubble, keep stirring and let cook until that recedes and the sound of searing beef returns. (You do NOT want steamed meat!) Add the salt and pepper.
Add the mushrooms and stir in. Let them sear continuing to keep pan on high heat. After about 3 minutes add the carrots, onions, and garlic. Stir everything together and cook for about 2 minutes or so until onions are soft.
Add the taco mix, tomato paste, and water blending all with a large spoon. When combined, nestle the herb bouquet by gently nestling into the mixture. Cover, turn to low, and let bubble gently for 90 minutes. (Even a little longer won’t hurt it as long as you’re not boiling hard.)
While beef is cooking make the turmeric rice: Bring the water, rice, turmeric, and Turkish spice blend to boil. Cover, remove from heat. Set timer for 20 minutes to cook.
After the 90 minutes remove lid, stir in about half the parsley for color before serving.
To plate spoon a serving of rice onto a place. Cover with the beef mixture. Then ladle a few spoonfuls of the salsa next to the beef. Garnish with the remaining parsley and a flourish of cracked black pepper and kosher salt.
Serves 6
*NOTE: Most Turkish Spice mixtures contain paprika, cinnamon, garlic powder, coarsely ground cumin seed, kosher salt and black pepper, and ground cloves. Experiment with ratios making the paprika and cinnamon 2 parts, to ½ part for all the rest.
©Recipe and Photo Copyright Camine Pappas, 2021. All rights reserved.
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