Lemon-Marinated Beef with Broccoli and Carrots (Persian-Style)

In a bowl, mix the grated onion with the lemon juice. Add the beef pieces and toss well to coat. Cover and refrigerate for 30 minutes to help tenderize and flavor the meat.

Heat a wide pan over medium heat and lightly coat it with vegetable oil. Remove the beef from the marinade, season with salt and black pepper, and sear for about 3 minutes, turning to lightly brown all sides.

Transfer the beef to a plate and set aside.

In the same pan, add a little more oil if needed. Add the carrots and broccoli and sauté for a few minutes, scraping up the browned bits left from the meat for extra flavor.

Return the beef to the pan, stir to combine with the vegetables, cover, and cook over medium heat for about 25 minutes, until the vegetables are tender and the beef is fully cooked.

Meanwhile, wash the rice thoroughly and cook it using the traditional kateh method until all the water is absorbed and the rice is fluffy.

Serve the hot beef and vegetables alongside the kateh rice for a complete and comforting meal.