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Mediterranean Ground Beef (or Mushroom) Stir Fry
Prep Time
10 min
Prep Notes
This barrowed recipe from Downshiftology.com is a great meal for on the go evenings. It is loaded with the best of Mediterranean flavors and you can make it with beef or shredded mushroom or both! It uses the Mediterranean herb oregano but I encourage you to add others like fresh Thyme or basil as well.
Cooking Time
15 minutes
Yields
4 Servings
Ingredients
- 1 Tbls Grapeseed oil or Ghee
- 1 Red bell pepper or 3-4 baby bells, deseeded and diced
- 1 pint cherry tomatoes, sliced in half
- 8 ounces of baby spinach, fresh or small tub
- 2 green onions, thinly sliced, white and green parts separated
- 1 lb Grass-fed Ground beef (optional)
- 4 garlic cloves, minced
- 1/2 cup of Lyons Mane mushroom, shredded (use more if you omit the ground beef)
- 1/2 tsp dried oregano and other fresh herbs to taste
- REAL Salt and ground Black pepper, to taste
- 1 Tbls Feta cheese, crumbled to top each serving
Directions
- Heat the oil in a large pan on medium heat. Add the bell pepper and cherry tomatoes and sute for 4-5 minutes, until the tomatoes are blistered, and saucy. Add the garlic and stir another minute.
- Add the spinach and white parts of the green onion. Note that the spinach will take up most of the pan, but it will wilt down. Stir for another 2-3 minutes, until the spinach has just started to wilt. Remove these veggies to a plate or bowl.
- Add the ground beef and/or mushrooms, oregano, salt and pepper to the pan. Use a spatula to break up the meat and then drain off excess grease after it is all cooked. Using mushrooms instead? Be sure you cook them to a nice golden brown color to release their nutrition.
- Transfer the veggies back to the pan with the beef and add the green parts of the green onion. Stir until it is all warmed through.
- Serve over brown rice, Orzo pasta or a leaf of Butter-leaf lettuce. Top each serving with a Tbls of Feta cheese.