Sumac Spiced Beef with Persian Herb Salad

Extra-lean ground beef seasoned with fragrant sumac and turmeric, served over tender spinach with a crisp cucumber, mint, and tomato salad.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 3
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $6.14/serving

Dietary

• Dairy-Free
• Gluten-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Carb
• Low-Calorie
• Low-Saturated-Fat
• Low-Sugar
• Low-Fat

Tags

• quick
• healthy
• fresh
• tangy

Ingredients

• 1.25 pound ground beef (96% lean)
• 1 tablespoon ground sumac (divided)
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon ground cumin
• 0.5 teaspoon kosher salt (divided)
• 0.25 teaspoon black pepper
• 2 Persian cucumbers (diced)
• 1 cup cherry tomatoes (halved)
• 2 tablespoon fresh mint (finely chopped)
• 1 tablespoon lemon juice (freshly squeezed)
• 1 tablespoon olive oil (extra virgin)
• 4 cup baby spinach (washed)

Instructions

1. In a medium bowl, combine the diced Persian cucumbers, halved cherry tomatoes, fresh mint, lemon juice, olive oil, 1 teaspoon of the sumac, and 1/4 teaspoon of the kosher salt. Toss well to create the herb salad and set aside.
2. Heat a large skillet over medium-high heat. Add the extra-lean ground beef, breaking it up with a wooden spoon. Season with remaining 2 teaspoons sumac, ground turmeric, ground cumin, black pepper, and remaining 1/4 teaspoon kosher salt.
3. Cook the ground beef for 6 to 7 minutes until thoroughly browned and cooked to an internal temperature of 160°F. Drain any excess rendered moisture if needed.
4. Arrange a bed of baby spinach onto 3 plates or shallow bowls. Spoon the warm spiced ground beef over the spinach, allowing the greens to gently soften.
5. Top each portion with a generous scoop of the cucumber-herb salad and serve immediately.

Nutrition (per serving)

• Calories: 331
• Protein: 43 g
• Carbohydrates: 8.4 g
• Fat: 12.8 g
• Fiber: 3.4 g
• Sodium: 569 mg
• Saturated Fat: 4.1 g
• Sugar: 2.2 g
• Cholesterol: 117 mg