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Mediterranean Ground Beef Stir-Fry has become one of my weeknight heroes when I am craving big flavors with little fuss The combination of savory beef and warming spices with crisp vegetables never fails to bring lively color and comfort to the table Everything sizzles together quickly and I love knowing there will be plenty for lunchboxes the next day
I started making this when I wanted to stretch ground beef for more servings my family devours it and the leftovers are even better the next day
Ingredients
- Ground beef: use 80 20 for rich flavor and a bit of juiciness select bright red beef with minimal gristle
- Chickpeas: canned and drained for plant protein and buttery texture look for no-salt-added
- Olive oil: choose extra virgin for fruity notes adds silkiness to the stir-fry
- Red onion: brings sweetness and color pick one with firm skin and zero sprouting
- Garlic: fresh cloves always deliver the best aroma
- Red and yellow bell peppers: offer crunch and sweetness choose peppers with shiny skins
- Zucchini: adds mild flavor and a soft bite smaller ones are tender and have fewer seeds
- Cherry tomatoes: bring juicy pops go for ripe but still firm ones
- Fire-roasted diced tomatoes: smoky depth and light acidity canned works perfectly
- Tomato sauce: gives body and helps everything meld look for one without added sugar
- Dried oregano: Mediterranean earthiness check for bright color and strong scent
- Ground coriander: citrusy savoriness enhances all the veggies
- Cinnamon and allspice: create warmth and complexity use just-ground spices for best results
- Ground cumin and clove: add Middle Eastern flair
- Crushed red pepper and cayenne pepper: control the heat adjust to your taste
- Salt and black pepper: balance and tie it all together use flaky sea salt if you can
- Green onions and fresh parsley: vibrant fresh garnishes only chop right before serving
- Feta cheese: creamy and tangy finish always buy in blocks if possible for better texture
Instructions
- Sauté the Aromatics:
- Heat a large skillet over medium with two tablespoons olive oil Add garlic and red onion and cook until the onion softens and the garlic smells sweet about three minutes
- Cook the Vegetables:
- Add diced red bell and yellow bell peppers along with halved cherry tomatoes and a pinch of salt Let everything sizzle until the veggies start to soften about five minutes stirring occasionally
- Set Aside the Vegetables:
- Scoop the fragrant veggies into a bowl and keep them nearby for later
- Brown the Beef with Spices:
- Return the skillet to medium and add the rest of the olive oil Sprinkle in the ground beef oregano coriander cinnamon cumin allspice clove crushed red pepper cayenne salt and pepper Break the meat apart using a wooden spoon and let it brown thoroughly about eight minutes When cooked through drain any excess fat for a lighter result
- Combine Everything and Simmer:
- Tip the cooked veggies back into the pan Add tomato sauce fire-roasted tomatoes and drained chickpeas Stir everything well and let it simmer for a couple of minutes so the flavors meld nicely
- Add Garnishes and Serve:
- Take the pan off the heat and pile on fresh green onions parsley and plenty of crumbled feta Serve straight away maybe over fluffy rice if you like
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The way cinnamon and allspice warm every bite has become my signature in this dish Even my kids now recognize the aroma and know it means dinner will be special I always save a little feta for extra garnish at the table because everyone asks for more
Storage Tips
Once cooled this stir-fry keeps well in an airtight container in the fridge for up to four days Reheat gently in a skillet to recapture the bright flavors For longer storage freeze in single portions and thaw in the fridge overnight before reheating
Ingredient Substitutions
Try ground turkey or lamb for a new twist You can swap out chickpeas for white beans or omit them for a lower carb plate If you do not have zucchini try eggplant or even extra bell peppers and it will still work beautifully
Serving Suggestions
Spoon the stir-fry over basmati or jasmine rice for a comforting dinner or use it as a filling in pita bread with a swipe of hummus I also love spooning leftovers into a salad bowl or over cauliflower rice for a lighter lunch
Mediterranean Inspiration
This recipe blends some of my favorite Mediterranean flavors drawing on the earthy spices and generous use of fresh herbs you find in Lebanese and Greek kitchens I love how a simple pan of ingredients can taste like a meal from a seaside taverna
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This stir-fry brings hearty and vibrant flavors together for an easy dinner Leftovers are perfect for lunches the next day
FAQ sur la recette
- → What vegetables work best in this Mediterranean beef dish?
Bell peppers, zucchini, and cherry tomatoes add color and freshness, but you can also use eggplant, spinach, or kale for variation.
- → Can ground lamb be substituted for beef?
Yes, ground lamb offers a richer, more pronounced flavor that pairs well with Mediterranean spices.
- → How can I make this meal vegetarian?
Omit the beef and double the chickpeas or add cooked lentils for a plant-based version that’s equally satisfying.
- → What sides pair well with this stir-fry?
Serve over basmati or jasmine rice, or try with warm pita, couscous, or a simple green salad for a complete meal.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a hot skillet for best results.
- → Can I freeze this dish?
Yes, allow to cool fully, transfer to a sealed container or freezer bag, and store up to 3 months. Thaw before reheating.