Mediterranean Diet Spicy Beef Stir-Fry
Experience a harmonious fusion of flavors with the Mediterranean Diet Spicy Beef Stir-Fry—a vibrant, healthy dish that combines lean beef, colorful vegetables, and bold spices. This quick recipe features tender sirloin or flank steak seasoned with paprika and cumin, perfectly complemented by the sweetness of bell peppers, zucchini, and juicy cherry tomatoes. A touch of garlic, red chili flakes, and fresh lemon juice adds a zesty kick, while a sprinkle of chopped parsley finishes it off for a refreshing Mediterranean flair. Ready in just 30 minutes, this high-protein meal can be served solo or over grains like quinoa or farro for a satisfying, nutritious dinner. Perfect for lovers of spicy stir-fry and Mediterranean cuisine, this dish is as wholesome as it is delicious!
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Recipe Information
Ingredients
- 450 grams lean beef (sirloin or flank steak, thinly sliced)
- 2 tablespoons extra-virgin olive oil
- 1 large red bell pepper, sliced into thin strips
- 1 large yellow bell pepper, sliced into thin strips
- 1 medium zucchini, sliced into half-moons
- 200 grams cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 teaspoon red chili flakes
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Trim any excess fat from the lean beef and slice it into thin strips, about 1/4-inch thick. Pat the beef strips dry with a paper towel to ensure a good sear.
In a small bowl, mix the paprika, ground cumin, sea salt, and black pepper together. Sprinkle this spice mix evenly over the beef strips, tossing to coat.
Heat a large non-stick skillet or wok over medium-high heat. Add 1 tablespoon of the extra-virgin olive oil and swirl to coat the pan.
Once the oil is hot, add the seasoned beef strips in a single layer. Stir-fry for 2-3 minutes until the beef is browned but still tender. Do not overcrowd the pan; work in batches if needed. Transfer the cooked beef to a plate and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and red chili flakes, stirring for 30 seconds until fragrant.
Add the sliced red and yellow bell peppers and zucchini to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Add the halved cherry tomatoes and continue to cook for another 2-3 minutes until they start to soften and release their juices.
Return the cooked beef to the skillet along with any accumulated juices. Toss everything together and cook for 1-2 minutes to heat through and marry the flavors.
Remove the skillet from the heat. Drizzle the fresh lemon juice over the stir-fry and sprinkle with chopped parsley.
Serve immediately, either on its own or over a bed of quinoa or farro for a complete Mediterranean-inspired meal.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 2618 mg | 114% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 23.4 g | ||
| Protein | 126.5 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3448 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
