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Home
Recipes
Pan-Fried Egyptian-Style Ground Beef Bowl

Pan-Frying

Pan-Fried Egyptian-Style Ground Beef Bowl

25 min prep

35 min cooking

Serves 6

Difficulty 2/5

Inspired by Koshari, a traditional street food in Egypt, this weeknight rice bowl features a hearty mixture of protein-rich ground beef and fibre-rich whole grain and beans, all topped with a zesty tomato salsa. This meal gets an iron boost with the synergy-effect of combining meat, beans, chard and whole grain.

Ingredients

Salsa 1 tbsp (15 mL) olive oil 4 tsp (20 mL) white vinegar ½ tsp (2 mL) granulated sugar ¼ tsp (1 mL) salt 3 ripe tomatoes, seeded and chopped 1 shallot, thinly sliced ⅓ cup (75 mL) chopped fresh parsley Rice and Beef 1 tbsp (15 mL) olive oil 6 Beef Burgers, ¾ inch (2 cm) thick 2 tsp (10 mL) ground cumin ½ tsp (2 mL) EACH salt and ground cinnamon ¼ tsp (1 mL) EACH ground allspice and nutmeg, ginger and coriander 3 cloves garlic, minced 1 cup (250 mL) long-grain brown rice 1 cup (250 mL) no-salt added canned kidney beans or chickpeas, rinsed and drained Wilted Greens 1 tbsp (15 mL) olive oil 1 clove garlic, minced 1 bunch kale and/or rainbow Swiss chard, trimmed and torn Salt and fresh ground pepper

Get Ingredients

Directions

1. Salsa: Whisk together oil, vinegar, sugar and salt in a medium bowl until dissolved. Add tomatoes, shallot and parsley; toss to coat. Let stand at room temperature until ready to serve. 2. Rice and Beef: Heat oil over medium-high heat in a large nonstick skillet. Crumble up beef burgers and add to pan. Stir in cumin, salt, cinnamon, allspice, nutmeg, ginger, coriander and garlic. Cook, breaking up into small crumbles, for 5 to 7 minutes or until browned. 3. Stir in rice until well combined. Add 3 cups (750 mL) water and bring to a boil. Cover, reduce heat to low and simmer for 20 to 25 minutes or until liquid is absorbed. 4. Wilted Greens: Meanwhile, heat oil with garlic over medium-high heat in a large skillet. Add kale and season with salt and pepper to taste. Cook, stirring occasionally, for 3 to 5 minutes or until wilted. 5. Remove rice mixture from heat and stir in beans. Let stand for 5 minutes. Fluff with a fork. Serve over wilted greens and top with Salsa.

Tip

Seeding the tomatoes makes the salsa less watery and thus, more flavourful. Here’s how: cut the tomatoes in half crosswise. Working over the sink or a bowl, use your fingers or a spoon to pull out the seeds from the seed cavities. Let tomatoes sit cut-side down on paper towel for 5 to 10 minutes to allow juice to drain.

How to Cook It

Pan-Frying

Cuts Used in This Recipe

Ground Beef

Lean Ground Beef Burgers

More to Explore

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CanadaBeef.ca (opens in a new tab)

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.