Meat & Potato Stir-Fry
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | large |
russet potatoes
peeled, cut into 1/2 inch cubes |
*
|
| 2 | medium |
carrots
thinly sliced |
|
| 1 | medium |
onions
halved and sliced |
|
| ⅔ | cup |
beef stock
|
|
| 1 | teaspoon |
salt
divided |
|
| 1 | pound |
ground beef, lean
|
|
| 1 | large |
garlic cloves
minced |
*
|
| 1 | tablespoon |
parsley leaves
dried |
|
| 1 | teaspoon |
paprika
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 1 | large |
russet potatoes
peeled, cut into 1/2 inch cubes |
*
|
| 2 | medium |
carrots
thinly sliced |
|
| 1 | medium |
onions
halved and sliced |
|
| 158 | ml |
beef stock
|
|
| 5 | ml |
salt
divided |
|
| 453.6 | g |
ground beef, lean
|
|
| 1 | large |
garlic cloves
minced |
*
|
| 15 | ml |
parsley leaves
dried |
|
| 5 | ml |
paprika
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
cumin
ground |
|
| 1.3 | ml |
black pepper
|
|
Directions
Heat oil in a wok or large skillet over medium-high heat until hot.
Add potato, carrots and onion; cook and stir 3 minutes.
Stir in broth and ½ teaspoon salt.
Reduce heat to medium. Cover and cook 6 to 7 minutes more or until potato i s tender, stirring once or twice.
Remove vegetables from wok; set aside.
Wipe out wok with paper towel.
Heat wok over medium-high heat until hot.
Add beef and garlicc; stir-fry 3 minu tes or until meat is no longer pink.
Add parsley, paprika, cinnamon, cumin, re maining ½ teaspoon salt and pepper; cook and stir 1 minute.
Add vegetables; heat through .
