Black Pepper Beef

I bought all the ingredients to make this for just under $33.

True, I did have a few of these items on hand, but you might also have pantry staples like butter salt and pepper lying around.

Time to put them to use.

This recipe for Black pepper beef with lemon-turmeric rice and charred broccoli is adapted from a dish I served at Seasoned Catering recently. My meal delivery clients loved it, but I wanted to adjust the formula to make it a high-protein meal.

Here's the breakdown for each 5-serving portion in this recipe:

Calories: 732

Protein: 47g

Carbs: 46g

Fat: 42g

Black pepper beef with lemon-turmeric rice and charred broccoli

I used a 2-lb roast of beef top round for the protein.

Now here's the thing about roasting a large piece of meat:

You gotta let it come to room temperature before you start cooking it. That's because it won't cook evenly if you throw it in the pan while it's still cold. The center won't have enough time to cook before the rest of it is overcooked.

And the same goes for letting it rest before you slice it. The liquids need time to re-absorb after the meat comes out of the oven.

My rule for resting meat is: Rest 20 minutes before slicing for each pound of meat. So, for this 2-lb roast, I let it rest for 40 minutes. Then I dice the meat before portioning.

We need a starch, so I'm going with steamed turmeric rice. But I hate to waste the delicious buttery pan drippings from cooking the beef, so I tossed it into the pot to steam the rice.

Of course, I didn't forget the vegetables - gotta have those. For this dish, I tossed some broccoli with salt and olive oil, and charred it under the broiler.

Garnish? Check. This dish is rounded out with sweet, pickled red onions, and a wedge of lemon (just to lighten things up.)

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