Argentina's gauchos invented chimichurri in the 1800s as a parsley-vinegar marinade to tenderize tough range-fed beef over open flames.
One Pan Beef & Chimichurri Bowls
Whip up a flavor-packed feast in just 20 minutes with our One Pan Beef & Chimichurri Bowls! Sizzle tender beef strips to perfection, then top them with a zesty homemade chimichurri that brings a burst of freshness to every bite. With minimal cleanup and maximum taste, this dish is your new go-to for a hassle-free dinner!
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
The Story
This one-pan wonder smuggles Argentina's gaucho tradition straight into American weeknight cooking—chimichurri was born on 1800s Pampas cattle ranches where British immigrants' leftover herb sauces met Spanish beef obsession, and now it's bulldozing into shaved beef and jasmine rice like a confused but brilliant dinner guest who refuses to leave, proving Buenos Aires and your kitchen were destined to collide.
Regional Twist
Down in Mendoza wine country, they'd swap half the chimichurri's olive oil for Malbec vinegar and toss in grilled bell peppers, creating a punchier, fruiter sauce that fights back against the richness of the shaved beef instead of just complementing it.
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 ripe avocado
- 1/2 tsp pepper (2.5 ml)
🥩Meat & Seafood(2)
- 1 lb shaved beef (454 g)
- 3 cups chicken broth (720 ml)
🫙Pantry Staples(2)
- 1-2 TBSP olive oil (15-30 ml)
- 1.5 cups jasmine rice (360 ml)
🧂Spices & Seasonings(3)
- 1 tsp garlic powder (optional) (5 ml)optional
- 1/4 tsp red pepper flakes (optional) (1.25 ml)optional
- 1 tsp salt (5 ml)
🍯Sauces & Condiments(1)
- 1/3 cup chimichurri (more or less to taste) (79.9 ml)optional
Nutrition (per serving)
Calories
710
Protein
29g
Carbs
58g
Fat
39g
👨🍳 Instructions
- 1
Add oil to a large pan on medium heat.
- 2
Add beef and dry seasoning. Cook for 3-4 minutes until beef is still slightly pink. Remove beef and set aside.
- 3
Add rice and toast for 1-2 minutes.
- 4
Add broth, reduce heat and cover. Cook for about 15 minutes or until rice is tender.
- 5
Stir rice to fluff. Add beef back in followed by chimichurri. Stir to evenly combine.
- 6
Serve with avocado.
💡 Pro Tips
- ✓Toast the jasmine rice for exactly 1-2 minutes at medium heat before adding broth to gelatinize surface starches, which creates a 15-20% firmer grain texture and prevents mushiness when the rice absorbs liquid.timing1-2 minutes at medium heat
- ✓Use a broth-to-rice ratio of 2:1 by weight (3 cups broth to 1.5 cups rice, approximately 300g rice) because jasmine rice requires 18-20% moisture absorption; using equal volumes creates excess starch and gumminess.ingredient2:1 ratio by weight
- ✓Remove beef at exactly 3-4 minutes when still slightly pink (internal temp ~130°F) because residual carryover heat will reach 140°F during the 15-minute rice cook, preventing toughening from prolonged heat exposure on the pan.timing3-4 minutes, ~130°F internal
- ✓Add chimichurri after fluffing rice with residual heat still active (not cooled) so the 20-25% fat content in chimichurri emulsifies into rice starches, coating each grain rather than pooling at the bottom.technique20-25% fat content emulsification
- ✓Slice avocado directly before serving (not during prep) because ethylene exposure and cut surfaces oxidize polyphenols, browning the flesh within 8-10 minutes even when covered.timing8-10 minute oxidation window
Share this recipe
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Argentina's gauchos invented chimichurri in the 1800s as a parsley-vinegar marinade to tenderize tough range-fed beef over open flames.
One Pan Beef & Chimichurri Bowls
Whip up a flavor-packed feast in just 20 minutes with our One Pan Beef & Chimichurri Bowls! Sizzle tender beef strips to perfection, then top them with a zesty homemade chimichurri that brings a burst of freshness to every bite. With minimal cleanup and maximum taste, this dish is your new go-to for a hassle-free dinner!
The Story
This one-pan wonder smuggles Argentina's gaucho tradition straight into American weeknight cooking—chimichurri was born on 1800s Pampas cattle ranches where British immigrants' leftover herb sauces met Spanish beef obsession, and now it's bulldozing into shaved beef and jasmine rice like a confused but brilliant dinner guest who refuses to leave, proving Buenos Aires and your kitchen were destined to collide.
Regional Twist
Down in Mendoza wine country, they'd swap half the chimichurri's olive oil for Malbec vinegar and toss in grilled bell peppers, creating a punchier, fruiter sauce that fights back against the richness of the shaved beef instead of just complementing it.
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 ripe avocado
- 1/2 tsp pepper (2.5 ml)
🥩Meat & Seafood(2)
- 1 lb shaved beef (454 g)
- 3 cups chicken broth (720 ml)
🫙Pantry Staples(2)
- 1-2 TBSP olive oil (15-30 ml)
- 1.5 cups jasmine rice (360 ml)
🧂Spices & Seasonings(3)
- 1 tsp garlic powder (optional) (5 ml)optional
- 1/4 tsp red pepper flakes (optional) (1.25 ml)optional
- 1 tsp salt (5 ml)
🍯Sauces & Condiments(1)
- 1/3 cup chimichurri (more or less to taste) (79.9 ml)optional
Nutrition (per serving)
Calories
710
Protein
29g
Carbs
58g
Fat
39g
👨🍳 Instructions
- 1
Add oil to a large pan on medium heat.
- 2
Add beef and dry seasoning. Cook for 3-4 minutes until beef is still slightly pink. Remove beef and set aside.
- 3
Add rice and toast for 1-2 minutes.
- 4
Add broth, reduce heat and cover. Cook for about 15 minutes or until rice is tender.
- 5
Stir rice to fluff. Add beef back in followed by chimichurri. Stir to evenly combine.
- 6
Serve with avocado.
💡 Pro Tips
- ✓Toast the jasmine rice for exactly 1-2 minutes at medium heat before adding broth to gelatinize surface starches, which creates a 15-20% firmer grain texture and prevents mushiness when the rice absorbs liquid.timing1-2 minutes at medium heat
- ✓Use a broth-to-rice ratio of 2:1 by weight (3 cups broth to 1.5 cups rice, approximately 300g rice) because jasmine rice requires 18-20% moisture absorption; using equal volumes creates excess starch and gumminess.ingredient2:1 ratio by weight
- ✓Remove beef at exactly 3-4 minutes when still slightly pink (internal temp ~130°F) because residual carryover heat will reach 140°F during the 15-minute rice cook, preventing toughening from prolonged heat exposure on the pan.timing3-4 minutes, ~130°F internal
- ✓Add chimichurri after fluffing rice with residual heat still active (not cooled) so the 20-25% fat content in chimichurri emulsifies into rice starches, coating each grain rather than pooling at the bottom.technique20-25% fat content emulsification
- ✓Slice avocado directly before serving (not during prep) because ethylene exposure and cut surfaces oxidize polyphenols, browning the flesh within 8-10 minutes even when covered.timing8-10 minute oxidation window