North African Beef and Brown Rice

admin 25/04/20 Recipes


2 servings

Prep Time


Cook Time



1/2 pound: beef round steak, diced

1/2 small: onion, finely diced

1 tablespoon: tomato-chicken bouillon granules (such as KnorrĀ®)

3 cloves: garlic, minced

1 cup: water

1 tablespoon: beef stock concentrate

1/3 pound: carrots, cut into 1/2-inch dice

3/4 pound: sweet potatoes, cut into 1/2-inch dice

1 1/2 cups: water

3/4 cup: finely shredded cabbage

2: cinnamon sticks

1 1/2 teaspoons: smoked paprika

1/2 teaspoon: ground cumin

1/2 teaspoon: ground black pepper

1/2 teaspoon: ground coriander

5: black cardamom seeds

1 cup: brown rice


Cook and stir steak, onion, and tomato-chicken bouillon together in a large pot over medium heat until steak is browned, 5 to 10 minutes. Add garlic, 1 cup water, beef stock concentrate, carrots, and sweet potatoes to the steak mixture; cook and stir until carrots and sweet potatoes are softened, about 20 minutes.

Mix 1 1/2 cups water, cabbage, cinnamon sticks, paprika, cumin, black pepper, coriander, and cardamom seeds into the steak-sweet potato mixture; bring to a boil. Add brown rice and reduce heat to low. Cover pot and simmer until rice has absorbed the liquid, about 45 minutes. Fluff rice and remove cinnamon sticks before serving.


Calories: 649 kcal

Carbohydrates: 109.2 g

Cholesterol: 57 mg

Fat: 9.7 g

Fiber: 15.5 g

Protein: 31.4 g

Sodium: 1818 mg

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