Steak and Kimchi Rice Bowls

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I could probably eat rice bowls every single day. Give me a bowl, give me rice (obvs), and top it with all the tasty things. These steak and kimchi rice bowls are protein packed and super healthy: brown rice, avocados, spinach, sunflower seeds, and kimchi make this a energy-packed meal.

Steak and kimchi rice bowls

Ingredients:

8 ounces to 1 pound boneless rib-eye steak, trimmed (you can also use hanger or sirloin steak)
3/4 teaspoon salt, divided
2 cups brown rice
5 tablespoons extra-virgin olive oil, divided
1 cup thinly sliced shallots
2 cups sliced shiitake mushrooms
4 green onions, trimmed and cut into 1/2-inch pieces
1 avocado, cubed
3/4 cup kimchi
4 cups baby spinach
1 tablespoon lemon juice
1/4 cup sunflower seeds

1. Sprinkle steak with 1/4 teaspoon salt; set aside for 30 minutes or refrigerate for up to 1 day.

2. Cook brown rice according to package instructions. Stir in 1 tablespoon oil and 1/2 teaspoon salt.

3. Meanwhile, separate shallot slices into rings. Heat 3 tablespoons oil in a skillet over medium heat. Add shallots and cook, stirring often, until browned and crispy, 6 to 8 minutes. Using a slotted spoon, transfer the shallots to a plate; set aside.

4. Add mushrooms and 1/8 teaspoon salt to the pan; cook, stirring occasionally, until lightly browned, about 5 minutes. Add green onions and cook, stirring, until tender, about 1 minute. Transfer to a large bowl.

5. Add the remaining 1 tablespoon oil to the pan. Cook the steak, turning once and adjusting the heat as necessary, until browned 4 to 5 minutes per side depending on how you like your steak. Transfer to a clean cutting board and let rest for 10 minutes. Cut into cubes.

6. Transfer the rice to the bowl with the vegetables and add avocado, kimchi, spinach, and the steak; toss with lemon juice and gently mix to combine. Divide among 4 shallow bowls. Top the rice mixture with the shallots and sunflower seeds.

Spaghetti with Ragu

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There are a million ragu recipes out there and I know there’s nothing particularly unique about this one, expect that it is SO. EASY. Internet, if you’re looking for a quick and dirty ragu recipe that is also, you know, delicious, you’ve come to the right place. Listen, I love three-hour pasta sauces as much as the next carb-lover out there, but sometimes you just want something easy.

I’ve made this with hand-rolled pasta but your run-of-the-mill grocery store spaghetti will do just fine here, too.

Spaghetti with Ragu

Ingredients:

1 pound spaghetti
2 tablespoons olive oil
1 small red onion, finely chopped
2 cloves garlic, finely chopped
3 bay leaves
1 sprig rosemary
1 pound and 2 ounces ground beef
2 28-ounce cans crushed tomatoes
Salt
Pepper
Parmesan cheese, for grating

1. Heat olive oil in a large saucepan over medium-low heat and add the onion and garlic, cooking slowly for about 10 minutes, until softened and lightly colored. Add the bay leaves, rosemary, ground beef, and tomatoes. Stir well, breaking up the meat with the back of a wooden spoon, and bring to a boil. Turn the heat down and simmer gently for 1 1/2 hours with a lid on the pan. Season with salt and pepper. Remove the bay leaves and rosemary from the pan and discard.

2. About 15 minutes before the ragu is done, cook the spaghetti in a separate pot according to package directions. Drain the spaghetti and stir the pasta into the hot ragu. Serve with a generous amount of grated Parmesan.

Hummus with Spiced Zucchini and Lamb

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Continuing along our theme of oops, I grew too much zucchini this summer and now I don’t know what to do with it, I present to you this one-dish meal. (Or appetizer, if you like.) Serve this with pita bread or you know, do like me and eat it by the spoonful. It’s that satisfying.

Hummus with spiced zucchini and lamb

Ingredients:

2 15 ounce cans chickpeas, rinsed
1 garlic clove, chopped
1/2 cup tahini
3 tablespoons lemon juice
2 1/2 teaspoons salt
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
1 pound ground lamb or beef
3 garlic cloves, thinly sliced, divided
1 pound zucchini, cut into 2-inch pieces
1/4 cup chopped parsley

1. Make the hummus: Process chickpeas in a food processor until ground, about 30 seconds. Add garlic, tahini, lemon juice, and 1 teaspoon salt and process until smooth. With motor running, drizzle in ½ cup water and process until hummus is very smooth, light, and creamy. Spoon onto a large platter.

2. Make the lamb: Mix together remaining 1 1/2 teaspoons salt, coriander, cumin, and red pepper flakes in a small bowl. Heat 1 tablespoon oil in a large skillet over medium-high. Add lamb and press into a large 1 1/2-thick patty; sprinkle with half of spice mixture and half of garlic. Cook, without moving, until browned and crisp, about 5 minutes. Turn over in pieces and cook until other side is browned and crisp, about 5 minutes. Continue to cook, breaking up and stirring, until cooked through, about 4 minutes longer. Using a slotted spoon, scoop lamb over hummus.

3. Discard fat and wipe out skillet. Heat remaining 1 tablespoon oil over high. Cook zucchini in a single layer, undisturbed, until browned, about 5 minutes. Sprinkle with remaining spice mixture and garlic and cook, stirring, until squash is coated and cooked through, about 3 minutes. Spoon squash over lamb. Top with parsley and serve with pita.

Cumin Beef

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The first time I had cumin beef was decades ago at an Islamic Chinese restaurant in San Francisco. The silk road influences were obvious: cumin is often used in Ughyur cuisine in China’s Xingjiang Province, in tandem with loads of garlic and chiles. I was hooked.

This fragrant dish is a cinch to make and takes me right back to that first time I tasted Muslim Chinese cuisine. Serve this with rice for an easy weeknight meal.

Cumin beef

Ingredients:

1 pound trimmed sirloin steak
2 teaspoons Shaoxing rice wine
1/2 teaspoon salt
1 1/2 teaspoons soy sauce
1 teaspoon potato flour
1 green or red bell pepper
2 tablespoons vegetable oil
2 teaspoons finely chopped ginger
3 teaspoons finely chopped garlic
1 fresh red chili, deseeded and finely chopped
2 teaspoons ground cumin
1 teaspoon dried chili flakes, to taste
2 green onions, thinly sliced
1 1/2 teaspoons sesame oil

1. Cut the beef into thin slices. In a medium bowl, stir the marinade ingredients with 1 tablespoon water and add the beef, mixing to coat. Cut the peppers into 1-inch strips, then cut diagonally into diamond-shaped slices.

2. Add 1 tablespoon vegetable oil to a wok over high heat. Add the beef and stir-fry until just cooked, about 3 to 4 minutes. Remove beef from the wok and set aside.

3. Return the wok to the heat with the remaining 1 tablespoon oil. Add the ginger and garlic and stir-fry for a few seconds, then add the garlic and chili pepper, and stir-fry until hot and fragrant, about 2 minutes. Return the beef to the wok and add the cumin and dried chiles, continuing to stir-fry until cooked through, about 2 minutes. Just before removing from the heat, add the green onions and stir. Remove from the heat, stir in the sesame oil, and serve.

Chickpea Shami with Lime and Saffron Glaze

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Shami is kotlet’s cousin: an Iranian meat patty that’s delicious on its own or with bread, comfort food that comes in all sorts of variations. My mom makes these the traditional and labor-intensive way with braised and shredded lamb shank combined with yellow split peas. When it comes to Iranian food, I’m nowhere near as good a cook as her, but my version, albeit easier and not the same, still hit the spot.

Chickpea shami with lime and saffron glaze

Ingredients:

1 pound ground beef, lamb or turkey
1 onion, peeled and quartered
1 pound carrots, peeled and grated
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon turmeric
1/2 cup chickpea powder
1/4 cup vegetable oil
1/4 cup water
1/4 cup sugar
1/4 cup lime juice
1/2 teaspoon ground saffron dissolved in 1 tablespoon water

1. Place the lamb in a large mixing bowl. In a food processor, place the onion, carrots, 1 teaspoon salt, pepper, and turmeric, and pulse until you have a grainy paste. Transfer to the mixing bowl, add the chickpea flour, and knead with your hands until all of it has been absorbed. Cover and allow to rest for 30 minutes.

2. Heat 2 tablespoons oil in a saute pan over medium-low heat until hot. Shape the lamb mixture into 3 inch-patties, gently poking a hole in the middle of each. Place the patties in the pan and cook for 5 to 7 minutes on each side until golden and cooked through.

3. To make the glaze, in a small bowl, combine the water, sugar, lime juice, saffron mixture, and remaining salt in a small bowl. Pour the glaze over the patties in the pan once they have cooked through. Reduce heat to low, cover, and allow to simmer for 3 to 4 minutes until the sauce has been absorbed. Serve warm or at room temperature on their own, or with flatbread, fresh herbs, and yogurt.