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For the Beef

  • 1-2.5 lb (1.25 kg) blade roast, cut into 2-inch cubes
  • 3 tbsp (45 mL) canola oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp (15 mL) paprika
  • ½ cup (125 mL) peanut butter
  • 2 tbsp (30 mL) cornstarch
  • 1 ½ cups (375 mL) beef broth
  • Salt and pepper

For the Crispy Garlic Rice

  • 1.5 cups basmati rice
  • 3 cups water
  • 4 cloves garlic, minced
  • 4 green onions, thinly sliced
  • 2 tbsp canola oil


  1. Trim any fat from the roast and cut into 2-inch cubes. Season with salt and pepper.
  2. Heat a heavy-bottomed or cast-iron pot over medium heat. Add canola oil to the hot pan. Add some beef cubes to the pan so it covers the bottom of the pot – don’t overcrowd. Turn until each piece is evenly browned. Once finished, remove to bowl and continue to cook your remaining beef until all meat is browned. Once beef is done, remove it all to the bowl.
  3. Add remaining oil, along with the onion and garlic to the pan. Sauté until onion is almost translucent. Add paprika and peanut butter and stir. Whisk the cornstarch into the beef stock and add to the pot. Whisk to remove any browned bits on the bottom of the pan. Bring to a boil.
  4. Once it starts to boil, add the beef back to the pan and let simmer on medium-high heat, stirring occasionally. It should take about 2.5 hours. If you don’t stir, the sauce will burn onto the bottom of the pan.
  5. For the rice: Rinse basmati rice until water runs clear. Bring water to boil in medium pot.
  6. Add rice to water and turn down to a simmer. Cook until water disappears, about 10-12 minutes.
  7. Transfer rice to bowl and let cool slightly, about 20 minutes. Once cooled slightly, add garlic and green onions. Stir well.
  8. Heat nonstick frying pan over medium heat. Add oil. Add rice. Let rice crisp slowly in the pan. Stir and move occasionally till rice begins to turn slightly golden brown.

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