Harissa-Spiked Ground Beef with Burst Tomatoes and Crispy Garlic
Ingredients
- 1 poundground beef
- 1½ poundscherry tomatoes
- 6 clovesgarlic
- 2 tablespoonsharissa paste
- 3 tablespoonsolive oil
- 1 tablespoonred wine vinegar
- ·kosher salt
- ·black pepper
- ·fresh cilantro
Prep
- 01
Mince 6 cloves garlic.
- 02
Roughly chop a small handful of fresh cilantro.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef, breaking it apart as it cooks, until no pink remains, about 5 minutes. Drain excess fat if needed. Transfer beef to a plate.
- 02
Add 2 tablespoons olive oil to the same skillet. Add minced garlic and cook for 30 seconds until fragrant. Stir in harissa paste and cook for 1 minute, stirring constantly.
- 03
Return beef to the skillet. Add cherry tomatoes, red wine vinegar, and a pinch of salt and pepper. Cook over medium-high heat for 8–10 minutes, stirring occasionally, until tomatoes soften and some burst, releasing their juice. The sauce should be slightly saucy but not soupy.
- 04
Taste and adjust seasoning with salt and pepper. Serve warm, scattered with fresh cilantro.
Spice Tips
The recipe is moderately spicy as written. For gentler heat, reduce harissa to 1 tablespoon. For serious fire, stir in a pinch of cayenne pepper in step 3, or add 1/2 teaspoon red pepper flakes when you add the tomatoes.
Serve over rice, couscous, or crusty bread to soak up the harissa-tomato sauce. Harissa paste is increasingly stocked in mainstream supermarkets near other condiments; if unavailable, substitute 1 tablespoon chili powder mixed with 1 teaspoon cumin and 1/2 teaspoon smoked paprika.