Halal Cart-Style Beef and Rice

Halal Cart-Style Beef and Rice is a homemade take on one of New York City's most iconic street foods. Tender cubes of Pre grass-fed ribeye are marinated in yogurt and warm spices, then seared until charred and served over golden turmeric-scented basmati rice. A creamy white sauce and a punchy chili kebab sauce bring the full cart experience to the table. Clean, high-protein, and packed with bold, layered flavor.

Total Time: 1 hour 45 minutes, plus 1 hour marinating

Servings: 2–4

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Halal Cart Beef and Rice Ingredients

White Sauce

• ½ cup mayonnaise

• ½ cup plain whole-milk yogurt

• 2 teaspoons water

• 1 teaspoon lemon juice

• 1 teaspoon sugar

• ½ teaspoon kosher salt

• ¼ teaspoon garlic powder

• ⅛ teaspoon pepper

  
  

Chili Kebab Sauce

• 1 14-ounce can chopped tomatoes

• 1 to 3 red chilis, chopped

• 1 small red onion, diced

• 3 to 4 cloves of garlic, mashed

• 1 tablespoon tomato paste

• 1 tablespoon sugar

• 1 tablespoon cider vinegar

• 2 tablespoons fresh parsley, chopped

• salt and pepper, to taste

Beef and Rice

• 1 10-ounce Pre Ribeye

• ½ cup plain whole-milk yogurt

• ½ cup plus 2 teaspoons vegetable oil, divided

• 2 teaspoons lemon juice

• 2 teaspoons ground coriander

• 1 teaspoon ground cumin

• 1 teaspoon garlic powder

• 2 teaspoons kosher salt, divided

• ¾ teaspoon pepper

• ½ tablespoon ground turmeric

• 1 cup basmati rice

To Serve

• 2 cups shredded iceberg lettuce

• 1 cup cherry or grape tomatoes, quartered

• 2 Persian cucumbers, diced

• 1 tablespoon olive oil

• ½ teaspoon kosher salt

Instructions:

1. For White Sauce: Whisk all ingredients together in a medium bowl. (Why: making the sauce first gives flavors time to meld while the beef marinates.)

   
   

2. Refrigerate white sauce for at least 1 hour or up to 3 days.

   
   

3. For Chili Kebab Sauce: Place all ingredients in bowl of a mini food processor and pulse until smooth and slightly pulpy.

   
   

4. Transfer to a small saucepan and cook over medium heat, stirring, until slightly thickened, about 5 minutes.

   
   

5. Remove from heat and let cool.

   
   

6. Remove halal cart beef from package and blot dry with a paper towel. (Why: removing surface moisture helps develop a deeper, browned crust.)

   
   

7. Cut steak into 1½-inch cubes.

   
   

8. Combine yogurt, ½ cup of the vegetable oil, lemon juice, coriander, cumin, garlic powder, 1 teaspoon of the salt, and pepper in a large bowl.

   
   

9. Add steak cubes and toss to coat. (Why: acid from the yogurt begins to break down surface proteins, improving tenderness and flavor absorption.)

   
   

10. Cover and refrigerate for at least 1 hour or up to 8 hours.

    
    

11. Remove meat from marinade and blot dry on paper towels.

    
    

12. Heat a skillet over medium-high heat.

    
    

13. Transfer steak cubes to pan and cook, shaking pan to toss, until charred and cooked to medium rare (125-130º F), about 4 to 5 minutes total.

    
    

14. Remove from pan and set aside.

    
    

15. Bring 6 cups of water, remaining 1 teaspoon salt, and turmeric to a boil in a pot over high heat.

    
    

16. Add rice and boil, stirring occasionally, until just tender, about 9 minutes.

    
    

17. Strain rice and transfer to a bowl. Drizzle with remaining 2 teaspoons vegetable oil and stir gently until all grains are coated.

    
    

18. Toss tomatoes, cucumbers, olive oil, and ½ teaspoon salt together in a small bowl.

    
    

19. Divide rice among serving bowls, top with cubed steak, drizzle generously with white sauce, and serve alongside cucumber-tomato salad, shredded lettuce, and chili kebab sauce.