Kenyan Beef Stir-Fry
Featuring warm spices like cinnamon and ginger blended with earthy notes of coriander and cumin, the East African spice mix really makes this dish special. The rest of the recipe is a quick and easy stir-fry with local, organic ground beef and African-inspired vegetables like potatoes and collard greens.
Servings
Produce
Garlic (Organic)
4 2 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Collards - Georgia Southern Creole
12 6 oz
Lemon
1 0.5 Whole
Red Potato
1 0.5 lb
Cherry Tomato
9 4.5 oz
Protein & more
Bay leaf
1 0.5 Whole
Ground Beef
1 0.5 lb
Louisiana Long Grain Rice
1 0.5 cup
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Cumin powder
1 0.5 teaspoon
Coriander powder
1 0.5 teaspoon
Black pepper
1/2 0.25 teaspoon
Cinnamon powder
1/2 0.25 teaspoon
Ground ginger
1 0.5 teaspoon
Fennel, ground
1/2 0.25 teaspoon
Turmeric, ground
1 0.5 teaspoon
Prep ahead (optional)
a. Tear or slice collard leaves from stems; ¼” dice stems, chop leaves bite-sized. b. ½” dice red potatoes and cherry tomatoes. c. ¼” dice yellow onion. d. Cut lemon in wedges for serving. fe Mince garlic.
Instructions
1
Cook rice:
a. In a medium saucepan over medium-high heat, add 1¾ cups water (scant 1 cup for 2-person portion) and ½ tsp salt. Cover and bring to a boil.
b. Stir in Louisiana long-grain rice + bay leaf. Reduce heat to low. Cover; cook until tender, 15 minutes. Remove from heat but keep covered to steam for 5 minutes. Fluff.
2
Cook beef and vegetables:
a. In a large saucepan over medium-high heat, add 1 tbsp olive oil. Add ground beef, ½ tsp salt, and Kenyan spice mix. Crumble beef; cook until browned, about 5-6 minutes. Remove partially cooked ground beef. Set aside.
b. Add yellow onion (¼” dice) and garlic (mince) to pan. Cook until onion is translucent, 2 minutes.
c. Add red potatoes (½” dice), collard greens (¼” dice stems, chop leaves bite-sized), and 1 cup water (½ cup for 2-person portion). Stir to combine thoroughly.
d. Stir in ground beef and cherry tomatoes (½” dice). Cook until potatoes are fork-tender, about 10 minutes.
3
Serve:
a. Divide rice among shallow bowls or plates.
b. Top with Kenyan beef stir-fry.
c. Garnish with lemon wedges, if desired.
d. Pour the wine and enjoy.
Chef's notes
This recipe is classically a ground beef dish, but the spice mix could be nice as a rub on chicken thighs or drumsticks too. Vegetarians can replace the beef with a favorite legume. Good cultural and flavor matches include creamer peas, black eyed peas, or butter beans.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX