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 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 tomato paste
¼ teaspoon red pepper flakes
Salt
Freshly ground black pepper
1 to 2 tablespoons 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).
