Iraqi Beef Chilifry (Sauteed Meat & Vegetables)

chilifry over rice with a blue napkin and a pan on the side

4.84 from 6 votes

Iraqi Beef Chilifry (Sauteed Meat & Vegetables)

This Iraqi Chilifry recipe is an Assyrian favorite. Diced beef is sautéed with onions, peppers, tomatoes, and spices and served over white rice or in a sandwich.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Main Course, Main Dish

Cuisine: Assyrian, Middle Eastern

Servings: servings

Calories: 212kcal

Author: Hilda Sterner

Ingredients

1 pound beef or lamb (diced)
1 teaspoon sea salt (divided)
1 tablespoon olive oil
1 medium onion (diced)
1 cup diced bell pepper
1 teaspoon paprika
1 teaspoon black pepper
2 medium tomatoes (chopped)
1 tablespoon lemon juice (optional)
2 tablespoon tomato paste (optional)
1 cup water (optional)

Instructions

Place diced meat in a small saucepan and cover with two cups of water and ½ teaspoon of salt. Bring to a boil then cover and simmer over low heat for 20 minutes. Drain any remaining liquid.
Add oil to a pan and sauté the onions and peppers. Add meat and season with the remaining salt, paprika, and black pepper. Continue to cook until the meat has browned and the vegetables are tender, approximately 5 minutes.
Add the diced tomatoes and lemon juice and cook a few minutes longer. Serve Chilifry over white rice, in Samoon (Iraqi bread), or Pita Bread.
If you prefer a saucy Chilifry, especially over rice, add two tablespoons of tomato paste and one cup of water. Simmer for a few minutes longer before serving.

Video

Notes

Chilifry freezes well. Just add the cooled Chilifry to a freezer bag before storing it in the freezer.
To reheat frozen Chilifry microwave it for a few minutes in a microwave-safe bowl.
You can also reheat Chilifry in a small saucepan. Add a half cup of water to keep the Chilifry from getting scorched.
Try adding other vegetables to Chilifry including eggplant, zucchini, mushrooms, and garlic.

Nutrition