Refreshing Beef and Rutabaga Bowl

Oh, man… what can I SAY about this dish, everyone? That the secret ingredient of raspberries adds JUST the right depth to the deliciously zesty yet mild sauce? That once again, I’ve made a dish out of frikkin’ BEEF that genuinely feels refreshing to eat? (Where before I’d never dream that to be possible in my life????) Welp, you can say all of this and more, but… let me say this first: try this dish for yourself and see what you think.

Ingredients:

Spinach & Parsley-cooked Cauliflower Rice:

  • 3 cups frozen cauliflower rice
  • 2 cups raw spinach
  • 1 cup fresh parsley, stems removed
  • 6 cups water, **plus some reserved

Baked Herbed Rutabaga:

Refreshing Beef with marinade

  • 1/3 cup raw garlic cloves
  • 2 cups fresh parsley
  • 1 cup mixed orange, yellow, red miniature bell peppers, caps removed
  • 1/4 cup olive oil
  • 1/4 cup fresh raspberries
  • About 1 1/2 pounds thinly sliced, East-Asian style hot pot/shabu-shabu beef (I found mine at my local Korean grocery store H-Mart)
  • **4 cups of the reserved Spinach & Parsley-cooked Cauliflower Rice cooking water, plus more if needed
  • Salt and pepper to taste
  • Lemon juice to taste

Special equipment:

  • High speed blender or food processor
  • Parchment paper
  • Plastic wrap
  • Strainer spoon
  • Soup ladle
  • Thin cooking tongs or chopsticks

Prep time: 45 minutes – 1 hour
Yields: 4 servings

Preparation:

  1. Make the marinade for the Refreshing Beef: in a high speed blender or food processor, blend together the raw garlic cloves, parsley, bell peppers, olive oil, and raspberries until smoothly pureed. Combine the marinade and beef in a large bowl; cover the bowl with plastic wrap and refrigerate for 30 minutes.
  2. Begin the Spinach & Parsley-cooked Cauliflower Rice: bring 6 cups of water, spinach, and parsley to a boil in a covered pot over medium high heat, then simmer on medium-low heat for 30 minutes.
  3. Meanwhile, make the Baked Rutabaga: preheat oven to 400 degrees F and peel and chop the rutabaga into small 1-2 cm cubes. Line a baking sheet with parchment paper and spread the cubes evenly on the baking sheet. Sprinkle with the Paprika-Herb seasoning, patting to coat evenly; pour the 1/4 cup water directly onto the baking sheet. (**Tip: this helps both with keeping parchment paper from potentially burning and with partially steaming the food while it bakes, which in turn helps especially tougher vegetables like rutabaga to soften quicker!) Bake for 30 minutes until the rutabaga is soft and pierceable with a fork. Reserve.
  4. Remove the spinach and parsley from the cooking water with a strainer spoon. (You can reserve and eat this separately, eat it on the side with this recipe, or give this to someone who is fighting an infection, as I did at the time of writing this recipe– spinach and parsley are GREAT natural cleansers with a ton of antioxidants!) Add the frozen cauliflower to the reserved cooking spinach-parsley water and return to a boil, cooking for 5 minutes until cauliflower is soft. (Add up to 1 cup of additional water if necessary.) Remove the cauliflower with a strainer spoon and set aside, reserving the liquid.
  5. Heat a large pan on medium-high heat and cook the marinated beef on the pan in batches for 3-5 minutes each, using cooking tongs or chopsticks to transfer it without tearing. As each batch cooks, ladle 1 cup of cauliflower-spinach-parsley water to the pan in addition. (**Tip: this will help with preventing burnt seasoning from gathering in the pan, and will create a nice sauce in addition. See below!)
  6. When all batches of beef are finished cooking, add any remaining marinade to the pan with additional cauliflower-spinach-parsley water and cook on medium heat for 3 additional minutes until thickened into a sauce.
  7. Plate your bowl with cauliflower rice, herbed rutabaga, and marinated beef. Top with extra sauce, salt and pepper to taste, and lemon juice as you prefer. Then, enjoy!

Yasmine’s notes:

Once again, I must thank my family member for teaching me the art of cooking with vegetable-steeping water– below, you can see the sauce I’ve made thanks to cooking this in tandem with the steeping vegetables:

And, thanks to Sting, one of my all-time favorite musicians– that is, if you recognize that partial quote in my intro above. 😉


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