Meat & Potato Stir-Fry

This stir-fry takes humble ground beef and potatoes and gives them a Moroccan-inspired twist with cinnamon, cumin, and paprika. That warm spice combination transforms basic meat-and-potatoes into something that smells incredible the moment it hits the wok.

The technique is smart: vegetables cook first in broth until the potatoes are tender, then get set aside while the beef stir-fries with garlic and the full spice blend. Everything comes back together at the end so the flavors meld without overcooking anything.

Cooking the potatoes covered with beef broth instead of just oil means they absorb savory flavor all the way through instead of just browning on the surface. That extra step makes a real difference.

Chef Tips

• Cut the potato cubes evenly so they cook at the same rate; uneven pieces mean some are mushy while others are still crunchy
• Wipe the wok clean between batches to prevent the vegetable liquid from steaming the beef instead of searing it
• Break the ground beef into small crumbles as it cooks so every piece gets coated in the spice mixture
• Serve over couscous or steamed rice to soak up the spiced pan juices

Variations

• Use ground lamb instead of beef to lean further into the North African flavor profile
• Add diced zucchini or chickpeas for extra bulk and fiber
• Stir in a spoonful of harissa paste with the spices for smoky heat