About the Dish

  • Long Grain Rice

    Long Grain Rice

  • Grass-Fed Fajita Beef

    Grass-Fed Fajita Beef

  • Tamari

    Tamari

  • Eggplant

    Eggplant

  • Onion

    Onion

  • Jalapeño Pepper

    Jalapeño Pepper

  • Garlic

    Garlic

  • Summer Squash

    Summer Squash

  • Mushrooms

    Mushrooms

  • Anson Mills Benne Seed

    Anson Mills Benne Seed

  • Basil

    Basil

  • Sriracha

    Sriracha

METHOD

1
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes. • Remove from heat. Set aside, covered, until ready to serve.
2
MISE EN PLACE • Peel and halve onion. Cut into bite-size pieces. • Cut eggplant into bite-size pieces. • Cut squash into bite-size pieces. • Discard tough mushroom stems. Slice caps. • Peel and chop garlic. • Discard jalapeño stem and seeds. Thinly slice flesh lengthwise. • Pick and thinly slice basil leaves.
3
In a bowl, toss beef with 1 packet tamari.
4
• Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add beef. Cook without disturbing until browned on bottom, about 2 minutes. • Flip beef. Cook, stirring, until browned all over, about 1 minute. • Transfer beef to a plate.
5
Add 1 teaspoon cooking oil to the pan. When oil is hot, add eggplant, onion, jalapeño and garlic. Cook, stirring occasionally, until eggplant is lightly golden, 2-3 minutes.
6
• Stir in 1 teaspoon cooking oil. • Add squash and mushrooms. Cook, stirring, until squash is just tender, about 2 minutes.
7
• Return beef (and its juices) to the pan. • Stir in remaining 1 packet tamari and benne seeds.
8
• Fluff rice with a fork. Divide between 2 bowls. • Top each bowl with stir-fry. • Garnish stir-fry with basil. Serve with sriracha, as desired. Enjoy!

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