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Beef and Vegetable Tapsi

Photo attribution: My Tu Duong
Ready In: 1 hour 45 minutes
Serves: 4
Dairy-freeGluten-freeLow Added Sugar
Tapsi is similar to a casserole or stew. This filling dish will warm you up!

What you'll need

3 bowls
Baking sheet
Large skillet
9x13 baking dish
Pot holders

Ingredients

Serves 4
2 tablespoons Vegetable Oil divided
1/2 pound Eggplants peeled and cut into 3/4-inch thick rounds
1/2 pound Beef Top Round trimmed of fat and cut into 1/2-inch strips
1 Onion medium, sliced into 3/4-inch rounds
1 Green Bell Pepper stemmed, seeded, and sliced into strips
1 clove Garlic minced
1/4 cup Tomato Paste
1/2 cup Water
1 1/2 pounds Potatoes peeled and cut into 1/2-inch thick rounds
2 Tomatoes medium, cored and cut into 4 slices
1/2 teaspoon Black Pepper
1/8 teaspoon Ground Coriander
1 teaspoon Arabian Spice Blend
1/2 teaspoon Kosher Salt plus more to taste

Directions

1.Preheat oven to 375° F.
2.Place eggplant and peppers into a bowl and toss with 2 teaspoons oil. Place vegetables onto sheet pan in a single layer.
3.Add onion and potatoes to the same bowl and toss with 1 Tablespoon oil. Place vegetables onto a second sheet pan in a single layer.
4.Bake vegetables for 15 minutes, then flip and bake another 10 minutes, or until golden brown.
5.Season beef with a pinch of salt and pepper. In a non-stick pan, heat 1 teaspoon of vegetable oil over medium-high heat. Cook beef until browned on each side, but not completely cooked through. Transfer meat to a bowl and leave juices in the pan.
6.Add garlic, tomato paste, and 1/2 cup water to the pan. Cook for about 4 minutes, stirring frequently until the tomato paste dissolves and the sauce thickens.
7.In a small bowl stir together pepper, coriander, Arabian spice blend, and salt.
8.In a 9x12 baking dish, layer vegetables and meat with a sprinkle of Arabian spice blend in between each layer as follows: •  Eggplant •  Peppers • Beef • Potatoes • Onions • Tomato Sauce • Tomatoes
9.Bake for 30 minutes. Let rest for 15 minutes. Serve with rice.

Chef's Tips

  • You can substitute any root vegetable (rutabaga, turnip, sweet potato, etc.) for the potatoes.

Nutrition Facts

Serving Size 1.50 cup

Serving Per Container 4

Amount Per Serving
Calories 384
% Daily Value*
Total Fat 15 g19%
Saturated Fat 4 g20%
Sodium 470 mg20%
Total Carbohydrate 49 g18%
Dietary Fiber 7 g25%
Protein 17 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: