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Meat, Maghreb and Middle East

Ras asfour with vermicelli rice

Ras asfour is a Lebanese beef stir fry made of small cubes cooked with bell peppers, garlic, and pomegranate molasses, served with vermicelli rice. It serves 4, takes 45 minutes, is rated easy, and costs about €3.80 per person. The key to success is searing the beef very fast over high heat so it stays tender.

Tonight, little pieces of beef sizzling with garlic, bell peppers, and pomegranate molasses, a quick and very satisfying Lebanese dish.

Ras asfour with vermicelli rice
Total time
45 min
Difficulty
Easy
Cost per person
€3.80
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Ras asfour gets its name from the small beef cubes, shaped like little bird beaks, that sear quickly in a hot pan before joining softened bell peppers and onions. Pomegranate molasses brings a tangy, almost sweet edge that cuts through the charred beef, while a squeeze of lemon brightens everything right before serving. It is a generous Lebanese dish, nothing like the slow simmered stews that take hours.

This is the kind of recipe to pull out on a weeknight when you want something lively and fragrant without spending your whole evening in the kitchen. Kids tend to go for it easily thanks to the golden vermicelli rice and the beef, which stays mild despite the garlic and light spices. You can also serve it to guests, since the colors and aroma impress without requiring any special technique.

The ingredients

4 people

Butcher

  • Sirloin or rump steak 600 g

Fruits and vegetables

  • Red bell pepper 2
  • Green bell pepper 1
  • Onions 2
  • Garlic 4 cloves
  • Lemon 1
  • Flat leaf parsley 1 bunch

Pantry

  • Pomegranate molasses or reduced pomegranate juice 3 tbsp
  • Olive oiloften in the pantry 3 tbsp
  • Riceoften in the pantry 300 g
  • Vermicellioften in the pantry 60 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten

The step by step recipe

  1. Make the vermicelli rice by browning the vermicelli in oil, then adding the rice and twice its volume of salted water, and let it cook covered. 18 min

    The rice cooks untouched, do not stir it, let it steam and plump up on its own.

  2. Cut the beef into small cubes and the bell peppers into strips, slice the onions thin.

    Take the beef out of the fridge thirty minutes ahead, it will sear better.

  3. Sear the beef over high heat in the oil in two batches until well browned, then set it aside. 8 min

    Do not stir it too much, let it caramelize for a while against the pan.

  4. In the same pan, cook the onions and bell peppers, add the garlic and let cook for a few minutes. 8 min

    Scrape up the browned bits from the pan with the vegetables, that is concentrated flavor.

  5. Return the beef to the pan, drizzle with pomegranate molasses and lemon juice, let it reduce for a minute, season with salt and pepper, and sprinkle with parsley. 2 min

    If you don't have molasses, simmer pomegranate juice with a bit of honey until syrupy.

Our tips to get it right

  • Cut all the beef cubes to the same size so they cook evenly and stay tender in the center.
  • Use a wide pan or sear the beef in two batches, if the pan is too crowded the meat will release liquid instead of browning.
  • Taste the pomegranate molasses before adding it, some brands are more tart than others, so adjust the amount of lemon juice accordingly.

The variations

  • Swap the beef for lamb cut into small cubes for a version closer to some traditional Lebanese tables.
  • For a vegetarian version, replace the meat with large chunks of button mushrooms seared the same way.
  • To save time, skip the homemade vermicelli rice and serve with simple plain white rice instead.

What to serve it with

  • A cucumber yogurt salad
  • Warm pita bread
  • Fresh mint tea

Storage

Ras asfour keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well, both the beef and sauce, and the rice can also be frozen separately. Reheat gently in a skillet or saucepan so the beef does not toughen.

Questions about this dish

Can you substitute pomegranate molasses?

Yes, simmer pomegranate juice with a little honey until it turns into a thick syrup. The flavor will be slightly less concentrated but very close.

Can you prepare ras asfour ahead of time?

You can cut the beef and vegetables the day before and store them separately in the fridge. Cook the dish just before serving so the beef stays tender.

What cut of beef works if I don't have sirloin?

Top round works just as well, the key is choosing a tender cut suited to quick cooking. Avoid cuts meant for slow braising, as they will stay tough in this short cooking time.

Is this dish kid friendly if you cut back on garlic?

Yes, you can halve the amount of garlic without throwing off the balance of the dish. The flavor stays mild thanks to the sweetness of the pomegranate molasses.

How long does it take to make a ras asfour, little pieces of beef seared with pomegranate, served with vermicelli rice?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a ras asfour, little pieces of beef seared with pomegranate, served with vermicelli rice?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a ras asfour, little pieces of beef seared with pomegranate, served with vermicelli rice cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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