Moroccan Spiced Beef and Veggie Skillet
- 1 pound Ground Beef
- 1 half of a medium Yellow Onion, diced
- 1 medium Zucchini, thickly sliced
- 1 cup frozen Peas and Carrots
- 2 cups steamed Green Beans, chopped
- 1 minced clove of Garlic
- 1 tablespoon Ras El Hanout
- 1 tablespoon fresh Lemon Juice
- ¼ cup Water
- Salt and Pepper to taste
- In a large skillet and over high heat, brown the ground beef with the diced onion. Once browned, drain the grease and lower the heat to medium-high.
- Add the minced garlic, the lemon juice and stir in the Ras El Hanout. Cook 1 minute.
- Stir in the water, using it to deglaze the pan if necessary.
- Add the vegetables and cook until the zucchini is cooked (3-4 minutes).
- Taste as season with salt and pepper to taste. (I added ½ a teaspoon of salt and several dashes of cracked black pepper)
Recipe by Following In My Shoes at https://followinginmyshoes.com/my-recipes/moroccan-spiced-beef-veggie-skillet/
3.2.2708