Ground Beef Stir-Fry (Print Version)
# Ingredients:
→ Produce
01 -
1 cup cherry tomatoes, sliced in half
02 -
1/2 yellow bell pepper, seeds removed, chopped
03 -
1/2 red bell pepper, seeds removed, chopped
04 -
1/2 small red onion, finely diced
05 -
4 cloves garlic, finely chopped
06 -
1 small zucchini, cut into small cubes
07 -
Chopped fresh parsley, about 1/2 cup, for topping
08 -
Sliced green onions (green and white parts), for topping
→ Protein
09 -
One pound (450 g) of ground beef, with 80/20 fat ratio
10 -
One 15-ounce (425 g) can of chickpeas, rinsed and drained
→ Dairy
11 -
1/2 cup (75 g) crumbled feta cheese for serving
→ Pantry
12 -
4 tablespoons (60 ml) olive oil, split between steps
13 -
A teaspoon of dried oregano
14 -
1 teaspoon ground cumin
15 -
1/2 teaspoon ground cinnamon
16 -
1/2 teaspoon ground clove
17 -
1/4 teaspoon cayenne pepper (use if you like heat)
18 -
1/2 teaspoon ground allspice
19 -
1/4 teaspoon crushed red pepper flakes (optional)
20 -
Pinch of salt, adjust to your liking
21 -
Dash of black pepper
22 -
One cup (240 ml) of tomato sauce
23 -
One 15-ounce (425 g) can of fire-roasted diced tomatoes
# Instructions:
01 -
Grab a large pan, warm it over medium heat, and toss in 2 tablespoons of olive oil. Drop in the garlic and onion, cooking for 2–3 minutes until they smell amazing.
02 -
Add the bell peppers, tomatoes, and sprinkle a little salt. Sauté for around 4–5 minutes, or until these soften up a bit.
03 -
Spoon the softened vegetables out into a big bowl and leave them there for now.
04 -
Put the skillet back on the stove at medium heat, add another 2 tablespoons of olive oil, and throw in the ground beef. Add oregano, cumin, cinnamon, allspice, clove, crushed red pepper, cayenne, salt, and black pepper. Stir frequently, breaking apart the meat, for 7–9 minutes until browned. Drain extra fat.
05 -
Put the veggies back in the skillet, along with the tomato sauce, diced tomatoes, and chickpeas. Stir everything together and let it cook another 2–3 minutes so the flavors combine.
06 -
Take the skillet off the heat. Sprinkle the dish with parsley, green onions, and feta cheese on top before serving. For a heartier meal, you can pair this with jasmine or basmati rice.
# Notes:
01 -
Keep leftovers in a sealed container in the fridge for up to 4 days. Warm them in a hot pan before enjoying for the best flavor.
02 -
To freeze, cool the dish thoroughly before putting it in a sealed container or freezer-safe bag. It'll last for 3 months. Let it thaw in the fridge, then reheat.