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6 Serves
56 Mins
Prepare the beef by cutting it into uniform cubes using a chefs knife on a cutting board.
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PolishVitamin E
1 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
77 µg / 400 µgCalcium
54 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
299 mg / 1,250 mgPotassium
505 mg / 4,700 mgSodium
2250 mg / 2,300 mgZinc
9 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
68 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
12 g / 20 gCholesterol
185 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Season the beef cubes thoroughly with salt and black pepper.
Heat the cooking oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the beef in the hot oil until browned on all sides, then remove and set aside.
Add the remaining ingredients (onions, carrots, rice, water, and cumin) to the pot, return the beef, and simmer until the rice is tender and liquid is absorbed.
22
g24
g20
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Russian
Hawaiian