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:
Chop or throw all of your veggies except coleslaw into your Vitamix for dicing. Add olive oil to a large skillet on medium heat
Saute your veggies until everything is translucent (about 5 minutes)
Add your ground beef to your pan, salt generously, increase heat to medium high
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)
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.
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.