Ground Beef Stir-Fry (Print Version)
# Ingredients:
→ Produce
01 -
1 cup cherry tomatoes, sliced in half
02 -
1 small zucchini, cut into cubes
03 -
4 cloves garlic, finely chopped
04 -
1/2 small red onion, finely diced
05 -
1/2 yellow bell pepper, diced with seeds removed
06 -
1/2 red bell pepper, diced with seeds removed
07 -
1/2 cup fresh parsley, chopped for topping
08 -
Chopped green onions, for garnish
→ Protein
09 -
1 - 15-ounce (425 g) can chickpeas, rinsed and drained
10 -
1 pound (450 g) ground beef, 80/20 ratio
→ Dairy
11 -
1/2 cup (75 g) crumbled feta cheese, for garnish
→ Pantry
12 -
1 teaspoon ground coriander
13 -
1 teaspoon ground cumin
14 -
4 tablespoons (60 ml) olive oil, split between steps
15 -
1/4 teaspoon cayenne pepper (optional)
16 -
Black pepper, as much as you'd like
17 -
1 teaspoon dried oregano
18 -
1/2 teaspoon ground cinnamon
19 -
1/2 teaspoon ground clove
20 -
Salt, use to your taste
21 -
1/2 teaspoon ground allspice
22 -
1 - 15-ounce (425 g) can diced fire-roasted tomatoes
23 -
1/4 teaspoon crushed red pepper flakes (optional)
24 -
1 cup (240 ml) tomato sauce
# Instructions:
01 -
Grab a big pan, pour 2 tablespoons of the olive oil, and warm it on medium heat. Toss in the garlic and onion, stirring them around for a couple of minutes 'til they smell amazing.
02 -
Drop in the yellow and red peppers, cherry tomatoes, and a sprinkle of salt. Cook while stirring now and then for 4–5 minutes or until the veggies start to get soft.
03 -
Scoop the cooked veggies into a big bowl and leave them there for a bit.
04 -
Put the same pan back on medium heat, add 2 more tablespoons of oil, and toss in the ground beef. Sprinkle on the oregano, coriander, cumin, cinnamon, allspice, clove, and peppers (both crushed red and cayenne if using), plus some salt and black pepper. Break apart the beef as it browns, cooking for about 8 minutes. Drain any extra grease.
05 -
Return the veggies to the pan, along with the tomato sauce, fire-roasted tomatoes, and chickpeas. Stir everything and let it simmer for a couple of minutes so the flavors blend nicely.
06 -
Take it off the heat. Add parsley, green onion, and crumbled feta over the top. You can serve this hot with optional sides like jasmine or basmati rice.
# Notes:
01 -
Keep any leftovers in a container with a lid in the fridge for up to four days. Heat them up in a skillet on the stove for the best results.
02 -
For freezing, let it cool all the way, then move it to a tightly sealed container or bag. It stays good for about three months. Thaw it in the fridge before reheating.