Black Skillet Beef with Greens and Red Potatoes

This one-skillet meal is packed with lean protein, potassium-rich red potatoes, and nutrient-dense kale for a balanced, hearty dinner.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1 pound beef top round, thinly sliced · 661 kcal in the whole recipe
• 1 tablespoon paprika · 20 kcal in the whole recipe
• 1 1/2 teaspoons dried oregano · 4 kcal in the whole recipe
• 1/2 teaspoon chili powder · 3 kcal in the whole recipe
• 1/4 teaspoon garlic powder · 3 kcal in the whole recipe
• 1/4 teaspoon black pepper
• 1/8 teaspoon crushed red pepper
• 1/8 teaspoon dry mustard · 0 kcal in the whole recipe
• Non-stick cooking spray
• 8 medium red-skinned potatoes, halved · 1087 kcal in the whole recipe
• 3 cups onions, finely chopped · 257 kcal in the whole recipe
• 2 cups reduced-sodium beef broth · 35 kcal in the whole recipe
• 2 large garlic cloves, minced · 20 kcal in the whole recipe
• 2 large carrots, peeled and cut into thin strips · 117 kcal in the whole recipe
• 4 cups kale, chopped · 90 kcal in the whole recipe

Method

1. Slice the partially frozen beef thinly across the grain into 3-inch strips.

   

2. In a small bowl, combine the paprika, oregano, chili powder, garlic powder, black pepper, red pepper, and dry mustard, then coat the beef strips evenly.

   

3. Spray a large heavy skillet with cooking spray and heat over high heat. Add the beef and stir-fry for 5 minutes until browned.

   

4. Add the halved potatoes, chopped onions, beef broth, and minced garlic. Cover and simmer over medium heat for 20 minutes.

   

5. Stir in the carrots, lay the kale on top, cover, and cook for another 15 minutes until the vegetables are tender. Serve hot.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.