Moroccan Beef and Carrot Skillet

• 220 g raw 90% lean ground beef — Raw 90% lean ground beef
• 150 g cooked brown rice — Cooked long-grain brown rice
• 100 g carrots, thinly sliced — Raw carrots
• 80 g onion, diced — Raw yellow onion
• 140 g canned tomatoes — No-salt-added canned tomatoes
• 20 g harissa paste — Prepared harissa paste
• 2 g ras el hanout — Salt-free ras el hanout
• 15 g lemon juice — Fresh lemon juice
• 10 g olive oil — Extra-virgin olive oil
• 0.5 g fine salt — Fine salt

Method

1. 1Brown the beefHeat half the oil in a wide skillet over medium-high. Add beef, leave undisturbed for 2 minutes.2 minLook for: The cooking surface or appliance is fully heated and ready for the next action.
2. 2Continue brown the beefCrumble and cook 5 minutes more to 160°F; transfer to a clean plate.5 min · 160°FLook for: Beef is deeply browned with no pink and reaches 160°F.Safety: Avoid raw-beef cross-contamination and verify 160°F.
3. 3Measure ingredients: Caramelize the carrotsMeasure carrots, yellow onion, and extra virgin olive oil using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Caramelize the carrotsAdd remaining oil, carrots, and onion. Cook over medium-high for 8 minutes, stirring only every 2 minutes.8 minLook for: Carrots have copper edges and onion is soft and golden.Safety: Keep the skillet handle inward and lower heat if oil smokes.
5. 5Reduce the spiced tomatoAdd tomatoes, harissa, ras el hanout, salt, and 40 g water.Look for: Everything is evenly positioned and ready for the next action.
6. 6Cook for 5 minutesCook for 5 minutes, scraping the fond until the sauce coats the carrots.5 minLook for: The sauce is deep red, fragrant, and leaves a clean trail across the skillet.Safety: Avoid tomato splatter and use harissa from an intact package.
7. 7Finish the skilletReturn beef, add rice, cover for 3 minutes, then uncover.3 minLook for: Everything is evenly positioned and ready for the next action.
8. 8Toss for 2 minutes to 165°FToss for 2 minutes to 165°F. Remove from heat, add all lemon, and rest 5 minutes.7 min · 165°FLook for: Rice and beef are steaming at 165°F and lemon brightens the thick sauce.Safety: Reheat cooked beef and rice to 165°F.