Steak cubes are simmered with sweet potatoes and brown rice in a spiced broth, creating a flavorful North African-inspired meal-in-a-bowl.
Preparation Time
25 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 35 mins
Calories
649 Calories
Recipe Instructions
Step 1
Cook and stir steak, onion, and tomato-chicken bouillon together in a large pot over medium heat until steak is browned, 5 to 10 minutes. Add garlic, 1 cup water, beef stock concentrate, carrots, and sweet potatoes to the steak mixture; cook and stir until carrots and sweet potatoes are softened, about 20 minutes.
Step 2
Mix 1 1/2 cups water, cabbage, cinnamon sticks, paprika, cumin, black pepper, coriander, and cardamom seeds into the steak-sweet potato mixture; bring to a boil. Add brown rice and reduce heat to low. Cover pot and simmer until rice has absorbed the liquid, about 45 minutes. Fluff rice and remove cinnamon sticks before serving.
Ingredients
1 cup water
3 cloves garlic, minced
2 cinnamon sticks
1 cup brown rice
1 tablespoon tomato-chicken bouillon granules (such as Knorr®)
1 tablespoon beef stock concentrate
5 black cardamom seeds
0.5 teaspoon ground black pepper
1.5 cups water
0.5 teaspoon ground cumin
0.5 teaspoon ground coriander
1.5 teaspoons smoked paprika
0.5 pound beef round steak, diced
0.5 small onion, finely diced
0.33333334326744 pound carrots, cut into 1/2-inch dice
