Lebanese · intermediate
Lebanese Sumac Beef Skillet With Pomegranate Molasses
Quick-seared beef tender strips tossed with sweet sliced onions, earthy sumac spice, and a glossy pomegranate molasses glaze for a bright, tangy dinner.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Pat the sliced beef sirloin dry with paper towels and toss with ground seven spice, half the sumac, and half a teaspoon of salt.
- 02
Heat 1 tablespoon of olive oil in a large cast-iron skillet over high heat until shimmering.
- 03
Add the beef strips in a single layer and sear without moving for 2 minutes until browned, then flip and cook for 1 more minute before transferring to a plate.
- 04
Lower skillet heat to medium, add the remaining olive oil, and sauté the sliced red onions for 4 minutes until softened.
- 05
Add the thinly sliced garlic to the onions and stir-fry for 1 minute until soft and aromatic.
- 06
Return the seared beef and any accumulated juices back into the skillet with the onions and garlic.
- 07
Drizzle pomegranate molasses over the meat, sprinkle the remaining sumac, toss for 1 minute until glazed, and garnish with fresh parsley.
A LITTLE KITCHEN KNOW-HOW
High-Heat Pan Sear
Cooking thin cut meats quickly in a screaming hot skillet to crisp the edges while keeping the center juicy.
Notes from the kitchen
- Ensure the skillet is extremely hot before adding beef to get a quick sear without overcooking.
- Serve warm with flatbread or warm vermicelli rice.
- Original home-cooking adaptation inspired by Lebanese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
