Description
Ready for a 20-minute trip to the Mediterranean? This quick beef stir fry packs all the sunny flavors without the airfare or complicated techniques.
Ingredients
Scale
- 1 lb (450g) lean ground beef
- 2 tbsp olive oil, divided
- 1 large red onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium zucchini, diced
- 1 can (14.5 oz/411g) diced tomatoes, drained
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp red pepper flakes
- 1/2 cup kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup crumbled feta cheese
- Salt and black pepper to taste
- 1 tbsp fresh lemon juice
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add ground beef, breaking it into small pieces. Season with salt and pepper and brown for 5-6 minutes until no longer pink.
- Push beef to one side, add onion to the empty space and cook for 2-3 minutes until translucent.
- Add garlic and cook for 30 seconds until fragrant.
- Sprinkle oregano, cumin, cinnamon, and red pepper flakes over the mixture. Stir together and cook for 1 minute.
- Add bell peppers and cook for 3 minutes, then add zucchini and cook for another 2-3 minutes until vegetables are crisp-tender.
- Stir in diced tomatoes and tomato paste. Simmer for 3-4 minutes to thicken slightly.
- Fold in kalamata olives and cook for 1 minute more.
- Remove from heat and stir in fresh lemon juice.
- Garnish with chopped parsley and crumbled feta cheese before serving.