Italian · Dinner
Beef and Red Wine Rice (Dairy-Free)
Pan-seared beef sirloin joins Arborio rice simmered risotto-style with red wine, tomato, and beef stock. Rosemary, garlic, and dairy-free butter create a glossy, savory sauce coating tender grains in this Italian-inspired dairy-free dish.
$7
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
748Calories
41.2gProtein
26.9gFat
72.8gCarbs
7.2gSugar
5.1gFiber
721mgSodium
101mgChol
8.4gSat Fat
978mgPotassium
72mgCalcium
5.7mgIron
2.8mcgVitamin B12
12.1mgVitamin C
gluten-free
protein-rich
high-fiber
dairy-free
Instructions
1
Prep
Slice beef sirloin into thin strips. Finely chop onion and garlic. Warm beef stock in a saucepan over low heat until steaming.
2
Sear
Heat olive oil in a skillet over high heat. Sear beef strips 1 to 2 minutes per side until browned but still pink inside, then remove to a plate.
3
Sweat
Lower heat to medium. Sweat garlic 2 minutes until fragrant, then add arborio rice and toast 1 to 2 minutes, stirring, until glossy.
4
Simmer
Pour in red wine and scrape the skillet, simmering 2 to 3 minutes until mostly evaporated. Add warm stock one ladle at a time over medium-low heat, stirring frequently for 18 to 20 minutes until rice is tender but slightly firm at center. Stir in crushed tomato.
5
Finish
Off the heat, return seared beef and any juices to the skillet. Stir in dairy-free butter and nutritional yeast for 1 minute until glossy, then rest 5 minutes.
6
Plate
Spoon rice into a shallow bowl, scatter fresh parsley over top, and season with salt and black pepper to taste.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz427g beef sirloin
- 1 cup190g arborio rice, uncooked
- 1 cup240ml dry red wine
- 2 1/2 cups600ml beef stock
- 4 cloves4 cloves garlic
- 4 tbsp60g canned crushed tomato
- 2 tbsp28g dairy-free butter
- 2 tbsp14g nutritional yeast
- 2 tbsp30ml olive oil
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp fresh parsley
