Savory Beef Veggie Stir-Fry (Print Version)
Savor eggs, beef, and vibrant vegetables in a flavorful skillet dish, combining color and nutrition in every bite.
# Ingredients:
→ Vegetables
01 -
8 ounces fingerling potatoes, diced
02 -
1/2 cup red onions, diced
03 -
1 red bell pepper, diced
04 -
1 scallion, chopped
05 -
1 cup baby spinach, chopped
→ Egg Mixture
06 -
6 large eggs
07 -
1/4 cup whole milk
08 -
3/4 teaspoon ground turmeric
09 -
Black pepper, to taste
→ Aromatics and Oil
10 -
2 cloves garlic, minced
11 -
2 1/2 tablespoons olive oil
# Steps:
01 -
Dice the fingerling potatoes, red onions, and red bell pepper. Mince the garlic. Chop the scallion and baby spinach.
02 -
In a mixing bowl, thoroughly whisk together eggs, milk, turmeric, and black pepper.
03 -
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add the diced fingerling potatoes and cook for 8 to 10 minutes, stirring occasionally, until potatoes are tender and lightly browned.
04 -
Pour in the remaining 1 tablespoon olive oil. Stir in diced red onions and red bell pepper, cooking for 5 minutes until vegetables are softened. Add minced garlic and cook for 1 minute until fragrant.
05 -
Incorporate the chopped baby spinach and scallion into the skillet. Cook until the spinach is wilted, about 2 to 3 minutes.
06 -
Pour the whisked egg mixture over the vegetables. Gently stir to scramble, cooking until the eggs are set yet still moist.
07 -
Portion the scramble onto plates and serve hot.
# Notes:
01 -
Ensure potatoes are fully cooked and tender before proceeding to add the other vegetables for optimal texture.