Basil Stir-Fry
Submitted by DollyDimples
Ground beef stir-fry with peppers, carrots, onions, and wilted spinach seasoned with basil, Dijon mustard, and apple cider vinegar. Served over fluffy couscous for a fast, filling 30-minute meal.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minNeed dinner on the table in 30 minutes flat? This stir-fry delivers.
Ground beef gets seared hard and fast in a hot wok, then tossed with sliced peppers, carrots, and onions that still have some bite to them.
The surprise here is the dressing: basil, Dijon mustard, and apple cider vinegar cut through the richness with a tangy, herbaceous kick you don’t expect from a weeknight stir-fry.
Fresh spinach gets wilted right on top at the end, and the whole thing goes over couscous that practically cooks itself while you work the wok.
Pro Tips
- Get the wok screaming hot before adding the beef so it browns instead of steaming
- Slice carrots thin (about ¼ inch) so they cook quickly and stay crisp-tender alongside the peppers
- Don’t stir the spinach in; just pile it on top, cover, and let the steam do the work for 3 to 4 minutes
- The couscous only needs to sit covered in boiled water while you cook everything else, so start it first
Ingredients
Directions
In a small saucepan, heat water to boiling, add couscous, cover and set aside.
Add oil to wok or heavy skillet; over hight heat, quickly brown meat; add peppers, carrots, and onions.
Continue stirring until vegetables are slightly cooked, about 2 to 3 minutes.
Add basil, mustard, and vinegar and mix thoroughly.
Reduce heat to low, toss spinach on top, cover and allow to steam 3 or 4 minutes.
Serve over couscous.
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