Lemony Greek Beef and Vegetables
Total TimePrep/Total Time: 30 min.
I can't believe how good this was. I was pretty skeptical, but it actually is really delicious. I added onions when I browned the beef. I am not a big fan of carrots so I added sliced zucchini and cut back on the amount of carrots. I also used a spinach/kale mixture because I didn't have any bok choy on hand. I served it with parmesan couscous. It was loved by everyone around the table.
Who knew lemon and beef were such a good pair? I used water instead of wine and substituted frozen spinach for the bok choy (no chopping!). I also increased dried oregano to 1 Tb and added it with the garlic, liquid and greens along with the beans since I like those soft. Delicious! I served this with rice (and riced cauliflower for one grain-free member of our house).
This was a tasty and easy recipe, with lots of potential for using different beans, veggies and spices. I used ground turkey instead of beef. I also used regular bok choy instead of the baby version - I used about 12 oz. but more would be fine. I microwaved the carrots until they were tender before cooking them with the bok choy. There was no way all those carrots were going to get crisp-tender after just 5-7 minutes of sauteeing in oil! I thought the recipe as written was a bit under spiced and dry, nothing more salt and pepper and some chicken stock couldn't fix. As is often the case, the leftovers were better!