Mexican Beef Skillet With Apricot Persian Lime Salsa & Turmeric Spiced Rice

An explosion of color and Latin flavors!


3 T Olive This! Persian Lime Oil
1 ½ lbs. beef chuck cut into small 2” strips
1 ½ t kosher salt 1 t black pepper
5 oz. sliced shitake mushrooms (or sliced Baby Bella mushrooms)
2 C carrots sliced into chunks
¾ C white onion chopped into large chunks
3 large cloves of garlic thinly sliced
1 packet McCormick’s Taco Seasoning Mix
1 6 oz. can tomato paste
3 C water
1 large bouquet of fresh herbs tied with string: 4 large sage leaves, 2 large rosemary sprigs, 2 large sprigs oregano, large sprig of thyme.
¼ C chopped fresh Italian Parsley

1 C Jasmine Rice
1 ¾ C water
1 t dried turmeric
½ t Turkish Spice Blend(*SEE NOTES section for the flavor profile of this blend.) Still yummy without this if you don’t have it, by the way.

2 large ripe apricots are cut into small chunks (No need to peel. You can also use peaches or nectarines.)
1 C halved cherry tomatoes
2 T chopped and seeded jalapeño
¼ C chopped fresh cilantro
¼ C chopped red onion
1 T fresh lime juice
1 ½ T Olive This! Persian Lime Oil
½ t kosher salt + ½ T black pepper


  • Make the salsa by adding all ingredients to a large bowl. Blend and cover until ready to serve.
  • Tie the herbs together and set them aside.
  • Heat a very large sauté pan (12″ or larger and keep enough to hold everything) to high heat and add the 3 T Persian Lime Oil. When almost to smoke point add the beef pieces. Let sear and stir until one side is beginning to brown. If there is moisture and it begins to bubble, keep stirring and let cook until that recedes and the sound of searing beef returns. Add the salt and pepper. Add the mushrooms and stir in. Let them sear continuing to keep the pan on high heat. After about 3 minutes add the carrots, onions, and garlic. Stir everything together and cook for about 2 minutes or so until onions are soft. Add the taco mix, tomato paste, and water blending all with a large spoon. When combined, nestle the herb bouquet by gently nestling it into the mixture. Cover, turn to low and let bubble gently for 90 minutes.
  • While beef is cooking bring the water, rice, turmeric, and Turkish spice blend to boil. Cover, remove from heat. Set timer for 20 minutes.
  • After the 90 minutes remove the lid, and stir in about half the parsley for color before serving.
  • To plate spoon a serving of rice onto a place. Cover with the beef mixture. Then ladle a few spoonfuls of the salsa next to the beef. Garnish with the remaining parsley and a flourish of cracked black pepper and kosher salt.


*NOTE: Most Turkish Spice mixtures contain paprika, sometimes dried mint, cinnamon, garlic powder, coarsely ground cumin seed, kosher salt and black pepper, and ground cloves. Experiment with ratios making the paprika and cinnamon 2 parts, to ½ part for all the rest.

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