Pomegranate-Ginger Glazed Beef Bowl with Turmeric Rice, Sautéed Green Beans, and Lemon Tahini Cream

Instructions

1. 1

   Rinse the jasmine rice until the water runs almost clear. Place it in a saucepan with 480 ml (2 cups) water, 1 tablespoon olive oil, the ground turmeric, and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 12 to 15 minutes until the liquid is absorbed. Remove from the heat and let it rest for 5 minutes before fluffing with a fork.

2. 2

   While the rice cooks, combine the pomegranate juice, grated ginger, half of the minced garlic, soy sauce, honey, ground cumin, red pepper flakes, 1/4 teaspoon salt, and black pepper in a bowl. Add the beef strips and let them marinate for 10 minutes.

3. 3

   In another bowl, make the cream by mixing the tahini, Greek yogurt, juice from half the lemon, the lemon zest, 2 to 3 tablespoons water, a pinch of salt, and a little pepper. Whisk until smooth and creamy. Set aside.

4. 4

   Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and sauté the green beans with the remaining minced garlic and a pinch of salt for 4 to 5 minutes, until tender-crisp. Remove and keep warm.

5. 5

   In the same skillet, add the remaining tablespoon of olive oil. Once hot, cook the drained beef in a single layer for 2 to 3 minutes per side until browned. Pour in the reserved marinade and cook 1 to 2 minutes more, until reduced into a glossy glaze around the meat.

6. 6

   If you prefer to finish the glaze in the oven, transfer the beef and sauce to a small baking dish and bake at 400°F (200°C) for 4 to 5 minutes, just until the sauce lightly bubbles. This step is optional.

7. 7

   To serve, divide the turmeric rice among 4 bowls. Top with the sautéed green beans and glazed beef. Add the lemon tahini cream, pomegranate seeds, and chopped fresh cilantro. Squeeze the remaining lemon half over the bowls just before serving.