Kosher Skillet Beef And Corn Recipe

About this recipe

A hearty and flavorful kosher dinner featuring tender beef, sweet corn, and aromatic thyme, simmered to perfection with tomatoes and rice.

Ingredients

• 1 Bunch Spring Onions 1 Bunch
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Kg Tomatoes 1kg
• - Sapore Di Sole Pomegranate Juice
• - Forest Whole Foods Organic White Quinoa
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 60G Terre Exotique Cheeselovers Pepper, 60G

Instructions

1. 1. Heat 1 tablespoon of olive oil in a skillet over medium heat.
2. 2. Add 1 diced onion and 1/2 teaspoon of pepper to the skillet. Cook until the onion is softened, about 5-7 minutes.
3. 3. Season with pepper to taste, if desired.
4. 4. Stir in 1/2 cup of pomegranate juice as a substitute for red wine. Bring the mixture to a boil.
5. 5. Reduce the heat to medium and simmer uncovered for about 7 minutes, or until most of the liquid has evaporated.
6. 6. Add 1 diced tomato to the skillet, reduce the heat to low, and cover. Cook for 15 minutes, or until the mixture is tender.
7. 7. Uncover the skillet and cook for an additional 5 minutes to allow the mixture to thicken slightly.
8. 8. Stir in 1 cup of cooked quinoa and cook until heated through, about 3-5 minutes.
9. 9. Garnish with sliced green onions, if desired, and serve warm.