Description
A satisfying meal featuring seared beef, fluffy rice cooked in broth, and oven-roasted potatoes infused with garlic, rosemary, and thyme.
Ingredients
Scale
- 1.5 lbs sirloin beef, cubed or steak strips
- 1 cup long-grain white rice
- 2 cups beef broth
- 1.5 lbs Yukon Gold potatoes, diced into 1-inch cubes
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 3 tablespoons olive oil, divided
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400F (200C).
- In a large bowl, toss the diced potatoes with 2 tablespoons of olive oil, minced garlic, rosemary, thyme, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes until golden brown.
- While potatoes roast, combine the rice and beef broth in a medium pot. Bring to a boil, then cover and reduce heat to low; simmer for 15-20 minutes until liquid is absorbed.
- Pat the beef dry with paper towels and season with salt and pepper.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add beef and sear for 3-5 minutes per side until a brown crust forms.
- Remove beef from the pan and let it rest for 5 minutes.
- Serve the beef over a bed of rice with a side of the roasted garlic herb potatoes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting and Searing
- Cuisine: American