By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
421 cal · 30 min
Moroccan Beef Sauté
Recipe GLPR3f8a4e984cf08c
A fragrant, spiced beef and vegetable sauté with warm Moroccan flavors of cinnamon and curry. Ground beef is browned and combined with zucchini, tomato, chickpeas, and fresh cilantro for a quick, satisfying main course that brings North African cuisine to your table in just 30 minutes.
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Ingredients
1 lb. lean ground beef
2 tbsp. vegetable oil
1 medium onion, diced
2 clove garlic, minced
2 tsp. curry powder
1 tsp. ground cinnamon
1 tsp. salt
½ tsp. black pepper
1 tsp. sugar
2 tbsp. distilled white vinegar
1½ c. water
1 medium zucchini, cut into half-moons
1 medium tomato, diced
1 can (15 oz) chickpeas, drained and rinsed
⅓ c. fresh cilantro, chopped
Directions
Heat the vegetable oil in a large skillet or sauté pan over medium-high heat.
Add the ground beef to the hot oil and cook, breaking it apart with a spoon, until no longer pink and cooked through to an internal temperature of 160°F, about 5–7 minutes. Drain excess fat if needed.
Stir in the diced onion and minced garlic, cooking for 2–3 minutes until softened and fragrant.
Add the curry powder, ground cinnamon, salt, black pepper, and sugar. Stir constantly for 1 minute to toast the spices and distribute evenly.
Pour in the distilled white vinegar and water, scraping up any browned bits from the pan. Bring the mixture to a simmer.
Add the zucchini and diced tomato to the pan. Simmer for 8–10 minutes, stirring occasionally, until the zucchini is tender but still holds its shape.
Stir in the drained chickpeas and cook for another 2–3 minutes until heated through.
Taste and adjust seasoning as needed. Remove from heat and stir in the fresh chopped cilantro just before serving.
Comments
All ingredients are stocked routinely at Harris Teeter, Food Lion, Kroger, and Walmart—no special trips required. The cost per serving runs roughly $2.50, with ground beef as the primary driver; chickpeas and spices are cheap bulk items. The stated 30 minutes is honest for browning beef and simmering everything together, though you need active stirring to avoid sticking near the end, so it's not quite a hands-off dish. It reheats well and feeds a family of six comfortably, though the vinegar-forward spice profile is somewhat unfamiliar for a Charlotte weeknight compared to regional standbys like pimento cheese or collard greens.
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