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From Haley’s kitchen

Greek Beef Bowls

The beef needs a full minute to sit undisturbed in the hot pan before you start breaking it up, and then you wait between cuts so each piece gets those little crispy, caramelized edges that make it taste so much better than crumbled-straight-away ground beef. Cook your rice in broth instead of water and you've got a bowl that actually tastes like something, not just a vehicle for toppings.

Greek Beef Bowls
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Greek Beef Bowls

Yield: 4 people

Gather

Ingredients

  • 2 lb ground beef
  • 2 dry cups basmati or jasmine rice
  • 1 cup plain greek yogurt
  • 1 bottle primal kitchen greek dressing or greek dressing of choice
  • 1 cucumber (diced)
  • 1 tomato (diced)
  • salt
  • pepper
  • olive oil

Let’s cook

Steps

  1. Heat your skillet 2 minutes over high heat. Add about 1/2 tablespoon of olive oil. Swirl around. Add the ground beef ( do not start to break up meat yet) and let it sit for 1 minute before you slice in half. Season with salt and pepper generously on both sides as you cook. Slowly cut the half into 1/4th and then 1/8th until you get small square of beef. Waiting 1 minute or so between each cut. This searing process will ensure you get juicy meat with little crunchy edges. ( See my recipe reel for how I prepare this)
  2. As you cook the beef prepare rice to package instructions. ( always sub water for veggie or chicken broth when preparing rice) this ensures a more flavorful nutrient-dense rice.
  3. Top rice with browned beef, diced cucumbers, diced tomatoes, a few dollops of plain greek yogurt, and drizzle entire bowl with greek dressing.

The Club

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