Leeks with Beef

Combining lean beef with fiber-rich leeks and a touch of rice creates a light, high-protein, and deeply satisfying traditional one-pot meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 350 g (12.3 oz) lean beef cubes · 494 kcal in the whole recipe
• 1.5 tbsp olive oil (20 g) · 177 kcal in the whole recipe
• 1 medium yellow onion (110 g), diced · 44 kcal in the whole recipe
• 1 tbsp tomato paste (17 g) · 17 kcal in the whole recipe
• 650 g (1.4 lbs) leeks, cleaned and chopped diagonally · 396 kcal in the whole recipe
• 1 medium carrot (100 g), sliced into rounds · 41 kcal in the whole recipe
• 2 tbsp white rice (30 g), rinsed · 108 kcal in the whole recipe
• 1 tbsp fresh lemon juice (15 g) · 3 kcal in the whole recipe
• 1 tsp salt and black pepper to taste
• 2 cups warm water

Method

1. Heat the olive oil in a pot, add diced onion and beef cubes, then sauté on medium heat until the meat releases and absorbs its liquid.

   

2. Stir in the tomato paste and sliced carrot, sautéing for about 2 minutes.

   

3. Add the chopped leeks, rinsed rice, salt, and black pepper, gently stirring to combine.

   

4. Pour in the warm water and fresh lemon juice, cover with a lid, and simmer on low heat for 35 to 40 minutes until the beef and vegetables are tender.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.