There are meals that are snappy and easy to whip up, such as this a hearty pot of minced beef. An obvious choice for week nights and those days when you are obviously fatigued or otherwise pressed for time. In my mind, I like to group minced beef with mung beans and other legumes as items that I choose to have in the freezer, ready to fry on the fly. This makes my routine so much easier in the kitchen and means that I am always ready for the random guest!
One other thing that makes me love minced beef is the fact that it doesn’t require effort to dice it nor does it require marination. Pair it with an equally chap chap side like pasta or rice and you are golden! Awesome, no?
500g minced beef
2 red onions
1 green bell pepper
3 cloves garlic
1 tsp crushed ginger root
1 tbsp tomato paste
½ tsp ground black pepper
1 tbsp dark soy sauce
2 large carrots
4 medium potatoes
½ cup cilantro (dhania)
Salt to taste
In a hot saucepan, place the ground beef and allow it to sear as you use a wooden spoon to separate the meat.
Allow it to cook for up to 10 minutes, when the water will have dried up and the colour of the beef has darkened.
Pour vegetable oil to the beef, quickly followed by the onions. Once the onions have softened and are translucent, drop in the crushed ginger and garlic. Sprinkle the black pepper too.
After one minute, add the tomato paste, soy sauce and cilantro. Next, add the diced tomatoes and allow them to cook down.
Allow to cook for a minute before adding the grated carrots, bell pepper and diced potatoes. If you know that the potatoes you are using take a while to get cooked, add them at this point without the carrots and bell peppers.This is to avoid overcooking the peppers and carrots. Add 1 cup of beef stock or water and a stock cube.
Simmer for 15 minutes until the potatoes are fork ready. Serve with pasta, rice or mashed potatoes as a side.
For some more ground beef recipes, take a sneak peak below:
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