Ground Beef and Corn Skillet
Blog: www.nextinlime.com
Servings: 4
Ingredients
- 2 tablespoons cooking oil
- 5 cloves garlic - minced
- 1 tablespoon fresh ginger - grated or minced
- 1 medium onion - finely chopped
- 1 pound (500 g) ground beef - aka beef mince
- 1.25 teaspoons regular white salt - aka table salt, adjust to taste
- 1 teaspoon ground black pepper
- 1 teaspoon ground coriander - aka coriander powder
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes - adjust to taste ⓘ
- 1.5 cups (250 g) corn kernels - I use frozen (Note A)
- 3 tablespoons tomato paste
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1 small red bell pepper - aka capsicum, diced, (Note B)
- 1 small green bell pepper - diced
Optional Toppings
- ¼ cup shredded cheddar cheese
- 1 green onion - aka scallion, finely chopped
Instructions
- Heat cooking oil in a large skillet on medium heat. Add minced garlic, grated ginger, chopped onion. Saute 3 to 4 minutes or until the onion becomes translucent. Stir constantly.
- Then add ground beef, salt, pepper, ground coriander, Italian seasoning, red pepper flakes. Mix well and cook 5 minutes or until the beef has changed color. Break up any meat lumps with your spoon/spatula and stir frequently.
- Add corn kernels along with ¼ cup water, mix everything and cook 5 minutes or until most of the water has evaporated.
- Stir in the tomato paste, vinegar and sugar. Also add diced red and green bell peppers. Mix, then cook for another 10 minutes. Taste and adjust salt, if needed.
- Turn off the heat, top with green onion and/or shredded cheddar cheese, and serve.
Notes
Note A: Corn – frozen corn doesn't have to be thawed beforehand. You can use fresh corn kernels, but they'll need more cooking.
Note B: Bell peppers – I use red and green both for a nice pop of color, but feel free to use any kind you've got on hand.