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Lebanese "dirty beef"

Time: Prep 2 minutes, cook time 15 minutes Servings: 4


This recipe is plant powered twist on a traditional Lebanese ground beef dish called, Hashweh. I've coined it dirty beef because the flavours reminds my hubby and I of a dish called dirty rice from a restaurant in Toronto that we love. It's delicious and I've added TONS of veggies into the mix for added nutrient density and healing power. Bonus: I dice them up tiny in my Vitamix and my toddler can't even tell!



What you need to make it:
  • ¼ cup extra virgin olive oil

  • 1 large carrot, diced

  • 1 large onions, diced

  • 1 large celery stalk, diced

  • 1 small zucchini, diced

  • 1 pound lean ground beef

  • 1 bag coleslaw mix or 4 cups shredded cabbage

  • 2-3 tablespoon 7 Spice Seasoning (below)

  • ¼ cup slivered almonds, toasted

  • salt, to taste

  • parsley for garnish

Lebanese 7 Spice seasoning

  • 1 tablespoon Allspice

  • 1 tablespoon ground coriander

  • 1 tablespoon cinnamon

  • 1 ½ teaspoons black pepper

  • 1 ½ teaspoons ground cloves

  • 1 ½ teaspoons cumin

  • 1 ½ teaspoons ground nutmeg

What you need to do to make it:
  1. Chop or throw all of your veggies except coleslaw into your Vitamix for dicing. Add olive oil to a large skillet on medium heat

  2. Saute your veggies until everything is translucent (about 5 minutes)

  3. Add your ground beef to your pan, salt generously, increase heat to medium high

  4. Add 7 spice seasoning and your entire bag of coleslaw into your skillet, mix well, and continue cooking until beef is browned (about 5 more minutes)

  5. While your beef cooks, throw your slivered almonds onto a nonstick frying pan on medium heat and toast slightly (about 3-5 minutes). Continue tossing/mixing your almonds to avoid burning.

  6. When the beef is done cooking, add extra salt and pepper to taste and serve with parley and toasted almonds. Enjoy!

I love to see you enjoy my food! If you make this recipe please take a photo and tag @yourbestlifewithlisa on Instagram.



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