HAMBURGER AND RICE–STYLE GROUND BEEF
When I was younger, my mom would make hamburger and rice all the time—it was one of my dad’s favorite meals, and my brother and I grew to love it as well. Some people who follow the Paleo diet swear by white rice as an acceptable side dish (usually if you’re working out enough to justify the carbs), and I occasionally agree; however, the beef and veggies here are satisfying enough on their own, so I serve this recipe as is, or maybe with an extra side of vegetables. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 15 minutes
1 to 2 tablespoons (30 ml) extra-virgin olive oil
4 roasted red peppers, diced
3 carrots, diced
3 garlic cloves, minced
1 green bell pepper, diced
1 onion, diced
1½ pounds ground beef
4 tablespoons (60 ml) tomato paste
¼ teaspoon red pepper flakes
Salt
Freshly ground black pepper
1 to 2 tablespoons (30 ml) sliced scallion, for garnish
- In a large skillet over medium heat, heat the olive oil. Sauté the red peppers, carrots, garlic, bell pepper, and onion for 5 to 7 minutes.
- When everything is slightly browned, raise the heat to medium-high and add the ground beef. Cook for 5 to 7 more minutes, or until browned. Add the tomato paste and red pepper flakes, season with salt and pepper, and stir until everything is incorporated.
- Keep warm over low heat until ready to serve. Scoop into bowls, and sprinkle with the scallions.
VARIATION 1 ONE-POT GROUND BEEF AND ASPARAGUS: Snap off and discard the tough ends of 1 bunch asparagus, chop, and sauté with the rest of the veggies. Continue with the rest of the recipe as written from step 2.
VARIATION 2 TURKEY HAMBURGER: Replace the beef with ground turkey for a lighter meal, cooking until no pink remains (the cook time should be about the same).
PALEO PAIR: Serve on top of Shaved Brussels Sprout Salad with Apple Cider Vinaigrette (here).
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This hamburger and rice-style ground beef skips the rice entirely and loads the pan with roasted red peppers, carrots, bell pepper, and onion, all bound with tomato paste. It is the comfort-food bowl of your childhood, made paleo. Scoop it into bowls and shower it with scallions.
Pro Tips
- Saute the vegetables 5-7 minutes until slightly browned before the beef goes in. That browning builds the flavor base of the whole dish.
- Raise the heat to medium-high when the ground beef goes in so it browns properly instead of steaming.
- Add the tomato paste and red pepper flakes at the end and stir until everything is evenly coated.
- The beef and vegetables are satisfying enough on their own - no rice needed. Serve it with extra vegetables if you want more on the plate.
- Variations: chop a bunch of asparagus and saute it with the vegetables, or replace the beef with ground turkey.
Frequently Asked Questions
Is this recipe paleo?
It is - ground beef, roasted red peppers, carrots, garlic, bell pepper, onion, and tomato paste. No rice, no grains.
Why is it called rice-style ground beef?
It is the paleo answer to the classic hamburger-and-rice comfort dish. The vegetables and beef do all the satisfying work.
Can I use ground turkey instead of beef?
Yes - cook it until no pink remains. The cook time should be about the same.
What should I serve with it?
It is a complete bowl as is, or serve it over a shaved Brussels sprout salad with apple cider vinaigrette.
Recipe Card
Ingredients
Method
- In a large skillet over medium heat, heat the olive oil.
- Sauté the red peppers, carrots, garlic, bell pepper, and onion for 5 to 7 minutes.
- When everything is slightly browned, raise the heat to medium-high and add the ground beef.
- Cook for 5 to 7 more minutes, or until browned.
- Add the tomato paste and red pepper flakes, season with salt and pepper, and stir until everything is incorporated.
- Keep warm over low heat until ready to serve. Scoop into bowls, and sprinkle with the scallions.
