Truthbutter

Yellow Beef and Rice

This is my first recipe on the blog! I’m not sure it’s spectacular enough to satisfactorily fill such an honorable position, but I Yellow Beef and Ricethought it tasted pretty good. Plus, I created it myself, and usually that ends in disaster. And I even took a picture! And used a garnish! You know it’s a big day when I try to make my food look less ugly.

And in case you’re wondering, it’s called ‘Yellow’ Beef and Rice because the turmeric makes the oil highlighter-colored. The steps are probably a lot longer than they needed to be, because it’s a dead-simple recipe. If you can even call it a recipe. I’m actually kind of embarrassed to post this because it’s so simple, but I’m going to anyways!

Ingredients

  • 1 lb ground beef
  • ground turmeric and ginger
  • fish sauce (optional)
  • coconut aminos (could substitute gluten free soy sauce)
  • 1 ½ – 2 cups homemade broth
  • white rice and/or additional veggies, as desired
  1. Heat a pan over medium and put some fat in it. (I did lard. Tallow, ghee or coconut oil would also work well; I’d hesitate to use butter because it might burn)
  2. Plop in a pound of ground beef and sort of mush/spread it out so more surface area is exposed to the browning capabilities of the pan.
  3. Let it sit undisturbed for a few minutes so it will brown. I probably let mine sit for 5 minutes or so; just use your best judgment.
  4. Flip the ground beef mass over using a spatula. I used a knife to stabilize mine and was able to get it over in one piece, but it really doesn’t matter a whole lot. I just wanted to get the most surface area browned, but you can feel free to break up the beef at this point and stir it up.
  5. Let the beef brown for a few minutes on the other side. Once it’s brown, chop it into little pieces with your spatula and stir it all up.
  6. At this point, I shook on a bunch of turmeric powder, some ginger powder, a little fish sauce, and some coconut aminos. I also added salt, which in hindsight was a bad idea considering the coconut aminos are salty. So don’t add salt. At least until the end and you’ve tasted it.
  7. (optional) Turn up the heat to a notch above medium and let it sit undisturbed for a few minutes so a lovely fond forms (might not work on non-stick pans). Fond is a fancy word for the brown, going-on-burnt layer of food that sticks to the pan.
  8. THEN you get to deglaze! Which means you pour in a liquid (broth in this case), and as it simmers, it magically lifts the fond off of your pan! This supposedly makes your food more flavorful. I’m not sure about that, but it makes me feel like a skilled restaurant chef so I like to do it.
  9. After adding the broth and scraping up the fond, I poured in some white rice, turned the heat down to medium-low, covered the pan, and let it simmer for 20-30 minutes until the rice was cooked and the broth was reduced/absorbed. I wanted to add some veggies, but we didn’t have any FODMAP-free veggies in the house and I’ve been sick so I wasn’t feeling a trip to the store. If you have some quick cooking veggies on hand, you could add them in addition to the rice, or instead of it. You could also just steam some veggies to mix in or serve on the side!
  10. Once the rice (and veggies, if you added them) is cooked, take it off the heat, splash on some additional coconut aminos, stir, and enjoy!

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