Tender strips of beef sautéed with vibrant vegetables and seasoned simply with garlic, tomato paste, and spices—served over fluffy couscous for a warm, nourishing one‑pan meal.
Why You’ll Love This Recipe
This dish is a harmonious blend of lean protein, colorful vegetables, and subtly spiced sauce—all ready in about 30 minutes. It’s easy to prepare, requires minimal cleanup, and offers a taste of Turkish comfort food without fuss.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- lean beef (such as sirloin or top round), sliced into strips
- olive oil
- onion (sliced or diced)
- bell pepper (any color), sliced
- garlic cloves, minced
- tomato paste
- diced tomatoes (canned or fresh)
- ground cumin
- smoked paprika or sweet paprika
- salt and black pepper
- fresh parsley or cilantro, chopped (for garnish)
- couscous
- beef or chicken broth (for cooking couscous)
directions
- Cook beef: Heat olive oil over medium-high heat. Add beef strips and sauté until browned. Remove and set aside.
- Sauté vegetables: In the same pan, add more oil if needed. Sauté onions until translucent, then add bell peppers and garlic; cook until softened.
- Build sauce: Stir in tomato paste, cooking briefly to remove raw flavor. Add diced tomatoes, cumin, paprika, salt, and pepper. Simmer 5 minutes.
- Combine: Return beef to pan, mix well, and simmer another 5–7 minutes until flavors meld and beef is cooked through.
- Prepare couscous: Meanwhile, bring broth to a boil, stir in couscous, cover, remove from heat, and let steam 5 minutes. Fluff with fork.
- Serve: Spoon couscous onto plates or a platter, top with beef sauté, garnish with parsley or cilantro, and serve warm.
Servings and timing
- Servings: Serves 4 as a main course
- Prep time: ~10 minutes
- Cook time: ~20 minutes
- Total time: ~30 minutes
Variations
- Spice it up: Add chili flakes or a diced chili pepper for heat.
- Vegetable additions: Include zucchini, mushrooms, eggplant, or carrots for more color and bulk.
- Herb twist: Finish with fresh mint or dill instead of parsley.
- Alternate grains: Sub couscous with rice, quinoa, or bulgur wheat.
storage/reheating
- Fridge: Store leftovers in an airtight container for up to 3–4 days.
- Freezer: Freeze both beef sauté and couscous separately for up to 2 months.
- Reheating: Rewarm in a skillet over medium heat, adding a splash of broth or water to revive moisture.
FAQs
1. Can I use ground beef instead of strips?
Yes—brown ground beef, drain excess fat, then proceed with vegetables and sauce.
2. What cut of beef works best?
Sirloin, top round, flank steak, or any tender quick‑cook cut is ideal.
3. Is couscous gluten‑free?
Traditional couscous is wheat‑based. For gluten‑free, use corn or millet couscous, quinoa, or rice.
4. Can I prepare this ahead of time?
Yes—cook sauté and couscous ahead; reheat separately before serving.
5. How spicy is this dish?
You control the heat—omit chili or add to taste via paprika, flakes, or fresh peppers.
6. Can I make it vegetarian?
Replace beef with chickpeas or tofu and use vegetable broth for the couscous.
7. How can I make more sauce?
Add broth, tomato sauce, or a splash of wine and simmer until thickened.
8. Can I double the recipe?
Yes—double all ingredients; cook in batches to avoid overcrowding the pan.
9. What to serve with this?
Try a crisp salad, yogurt dip, flatbread, or roasted vegetables on the side.
10. Can I use instant couscous?
Yes—just follow package instructions; immediate steaming usually takes 5 minutes.
Conclusion
Turkish Beef Sauté with Couscous is a flavorsome yet effortless dish that brings warmth and satisfaction to any table. With customizable options, balanced nutrition, and a cozy presentation, it’s an ideal addition to your weeknight dinner lineup.
PrintTurkish Beef Sauté with Couscous
Tender beef strips sautéed with onions, peppers, and spices in a tomato-based sauce, served over fluffy couscous—a comforting, flavorful Turkish-inspired one-pan meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéed
- Cuisine: Turkish
- Diet: Halal
Ingredients
- 1 lb lean beef (sirloin or top round), sliced into strips
- 2 tbsp olive oil
- 1 medium onion, sliced or diced
- 1 bell pepper (any color), sliced
- 2–3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup diced tomatoes (canned or fresh)
- 1 tsp ground cumin
- 1 tsp smoked paprika or sweet paprika
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley or cilantro (for garnish)
- 1 cup couscous
- 1 1/4 cups beef or chicken broth
Instructions
- Heat 1 tbsp olive oil in a skillet over medium-high heat. Add beef strips and sauté until browned. Remove from pan and set aside.
- Add remaining olive oil if needed. Sauté onions until translucent, then add bell peppers and garlic, cooking until softened.
- Stir in tomato paste and cook briefly. Add diced tomatoes, cumin, paprika, salt, and pepper. Simmer for 5 minutes.
- Return beef to the pan, mix well, and simmer for another 5–7 minutes until flavors meld and beef is fully cooked.
- Meanwhile, bring broth to a boil in a saucepan. Stir in couscous, cover, remove from heat, and let steam for 5 minutes. Fluff with a fork.
- Serve couscous on a plate or platter, top with beef sauté, garnish with parsley or cilantro, and serve warm.
Notes
- Use tender cuts like sirloin or flank steak for best results.
- For more heat, add chili flakes or a diced chili pepper.
- Make it vegetarian by swapping beef for chickpeas or tofu and using vegetable broth.
- Customize with additional vegetables like zucchini or mushrooms.
- Double the recipe easily—just cook in batches to avoid crowding the pan.
Nutrition
- Serving Size: 1 plate with couscous and beef
- Calories: 420
- Sugar: 4g
- Sodium: 540mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg