Thursday, October 10, 2013

Apple and Tomato Steak over Jasmine Rice

This is an easy weekday recipe that takes about 20 minutes to make. I bought the beef already cut up for a very good price from the grocery store.
In this recipe, I describe how to cook rice using the pasta method. This is a fool proof method to cook rice because you can constantly check it by pulling out a few grains at a time as you go until it is cooked just as you like it. This method of cooking also has the added benefit of removing a lot of the residual arsenic that is in most grain products grown in the United States, according to a Consumer Report. You will need a sieve like the kind used to strain gravy or a colander with very small holes. Jasmine rice is an especially fragrant medium grain rice and is often found in the ethnic section of your grocery.

1 cup jasmine rice
1 tablespoon olive oil
1 rib of celery, diced
1 pound of steak cut into 1 inch cubes
1 apple, diced
1 cup cherry tomatoes, quartered
salt and pepper to taste

  1. Cook rice according to the pasta method. This means bring a medium sized pot of water to a boil (at least 5 cups) with a pinch of salt in it. Add the cup of dried rice. Reduce heat to maintain boil (about medium). Cook uncovered until rice has reached the desired tenderness (taste it to check). Strain rice through a sieve to remove from the water. Allow to rest in the sieve to let it get fluffy.
  2. While the rice cooks, heat the oil in a large skillet on medium high and saute the diced celery until it starts to brown. Add the cubes of steak and stir to brown the meat on all sides. Salt and pepper as desired.
  3. Add the diced apple and quartered cherry tomatoes. Put a lid on the skillet and reduce the heat to low. Allow to simmer for 2 to 5 minutes. Then serve the meat mixture over rice. This makes 4 servings.

There are not a lot of ingredients to aggravate typical allergies and intolerances as this recipe contains no preservatives or dyes and no wheat, soy, egg, dairy, nuts or seafood.

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