Smoky Pumpkin Quibebe with Seared Beef, Coconut Rice and Orange Vinaigrette

Name: Smoky Pumpkin Quibebe with Seared Beef, Coconut Rice and Orange Vinaigrette
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1 lb 9 oz kabocha or calabaza squash, peeled and cubed; 1 1/2 cups yellow onion, chopped; 1 tbsp garlic, minced; 3 tbsp olive oil; 1 1/2 tsp smoked paprika; 1 tsp ground cumin; 1 cup coconut milk; 1 1/2 cups water; 1 cup long-grain white rice; 1 3/4 tsp salt; 1 tsp black pepper; 1 lb 2 oz flank steak or beef strips; 2 tbsp lime juice; 1 tbsp butter; 1 cup orange, finely diced; 1/2 cup fresh cilantro, chopped; 1 tbsp white wine vinegar; 1 tsp brown sugar; 1 tsp red chili, minced

An original dish inspired by Brazilian flavors: creamy smoky pumpkin quibebe topped with seared beef strips, fragrant coconut rice, and a fresh orange, onion, and cilantro vinaigrette for balance.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g kabocha or calabaza squash, peeled and cubed (for the quibebe)
180 g yellow onion, chopped (divided entre quibebe and vinagreta)
18 g garlic, minced (divided)
45 ml olive oil (divided)
4 g smoked paprika (for the quibebe)
2 g ground cumin (for the quibebe)
240 ml coconut milk (divided entre quibebe and arroz)
360 ml water (for the arroz)
200 g long-grain white rice (enjuagado)
10 g salt (or to taste, divided)
3 g black pepper (divided)
500 g flank steak or beef strips (secada with papel)
30 ml lime juice (for sazonar the carne)
14 g butter (for terminar the quibebe)
160 g orange, finely diced (without semillas, for the vinagreta)
20 g fresh cilantro, chopped (divided entre vinagreta and acabado)
15 ml white wine vinegar (for the vinagreta)
4 g brown sugar (for the vinagreta)
8 g red chili, minced (optional, for the vinagreta)

Nutrition facts

per serving

586 kcal

Calories

29 g

Protein

48 g

Carbs

31 g

Fat

4 g

Fiber

44 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
1. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add half of the chopped onion and half of the minced garlic, and sauté for 3 to 4 minutes until softened.
2
2. Add the squash, smoked paprika, cumin, 120 ml (1/2 cup) coconut milk, 120 ml (1/2 cup) water, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cover and cook over medium-low heat for 18 to 22 minutes, stirring occasionally, until the squash is very tender.
3
3. Meanwhile, make the rice. In another pot, heat 1 tablespoon olive oil over medium heat. Add the rice and toast for 1 minute. Pour in 120 ml (1/2 cup) coconut milk, 240 ml (1 cup) water, and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Let rest, covered, for 5 minutes, then fluff with a fork.
4
4. In a bowl, combine the diced orange, remaining onion, chopped cilantro reserving a little for garnish, white wine vinegar, brown sugar, red chili if using, 1 tablespoon olive oil, and a pinch of salt and pepper. Set the vinaigrette aside.
5
5. Season the beef with lime juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Heat a large skillet or griddle over high heat until very hot. Add the remaining 1 tablespoon olive oil and sear the beef for 2 to 3 minutes per side, working in batches if needed, until nicely browned. Remove and rest for 5 minutes.
6
6. Roughly mash the cooked squash with a spoon or masher until you get a rustic purée. Stir in the butter and adjust with more salt and pepper if needed. If you prefer a looser texture, add 1 to 2 tablespoons hot water.
7
7. To serve, spoon the smoky quibebe onto each plate, add a portion of coconut rice on the side, and top with the beef strips. Finish with the orange vinaigrette and the remaining cilantro.
8
8. If you want to keep the beef warm before serving, place it in an oven-safe dish at 95 °C / 200 °F for 5 minutes, without overcooking it.

Chef tips

For deeper flavor, let the beef sit with the lime juice, salt, and pepper for 15 minutes before searing. Add the vinaigrette at the end to preserve its freshness and contrast.

Substitutions

You can use jasmine rice instead of long-grain white rice. The beef can be replaced with pork tenderloin strips. If you do not have kabocha, use butternut squash, though the result will be slightly less dense.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon