Creole Beef Bowl with Green Mango Chimichurri, Turmeric Rice, and Creamy Black Beans

Instructions

1. 1

   1. In a bowl, combine the green mango, parsley, cilantro, half of the red onion, half of the garlic, red chili, 30 ml (2 tbsp) lime juice, apple cider vinegar, 30 ml (2 tbsp) olive oil, dried oregano, 1 g (1/2 tsp) cumin, 3 g (1/2 tsp) salt, and a pinch of black pepper. Refrigerate the chimichurri while you prepare the rest.

2. 2

   2. For the rice, heat a medium saucepan over medium heat. Add 15 ml (1 tbsp) olive oil and the rinsed rice. Cook for 2 minutes, stirring, until slightly translucent. Stir in the turmeric, 2 g (3/4 tsp) salt, and the chicken broth or water. Once it boils, lower the heat, cover, and cook for 18 minutes until the liquid is absorbed. Remove from the heat and let it rest for 5 minutes before fluffing with a fork.

3. 3

   3. While the rice cooks, place another skillet over medium heat. Add the butter and the remaining red onion. Sauté for 2 minutes, add the remaining garlic, and cook for 30 seconds. Add the cooked black beans, bay leaf, 30 ml (2 tbsp) water if they are too thick, 1 g (1/2 tsp) cumin, 2 g (1/2 tsp) salt, and a pinch of black pepper. Cook for 8 to 10 minutes, mashing a small portion of the beans so they become creamy. Remove the bay leaf.

4. 4

   4. Season the beef strips with the remaining salt, black pepper, and 2 g (1/2 tsp) cumin. Heat a large skillet or griddle over medium-high heat until very hot. Add 15 ml (1 tbsp) olive oil and sear the beef for 2 to 4 minutes, stirring only as needed, until browned and still juicy. Turn off the heat and add the remaining 30 ml (2 tbsp) lime juice to lightly deglaze the pan.

5. 5

   5. In another skillet over medium heat, cook the ripe plantain slices for 2 to 3 minutes per side until golden and caramelized. If you prefer to use the oven, bake them on a lightly greased tray at 400°F / 200°C for 12 to 15 minutes, turning halfway through.

6. 6

   6. To serve, divide the turmeric rice among 4 bowls. Add the creamy black beans, beef strips, and golden plantain. Finish with generous spoonfuls of the green mango chimichurri on top and serve immediately.