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Moroccan Beef Noodle Skillet

Course: dinner, lunch
Author: Wanda Baker


  • 1 lb lean ground beef
  • 2 stalks celery small dice
  • 1/2 green pepper small dice
  • 1/2 small onion small dice
  • 1/4 cup frozen peas
  • 1 tsp Ras el hanout spice
  • 1/2 tsp cumin
  • 3 tbsp tomato puree or sauce
  • salt and pepper
  • 1 cup water
  • oil


  • Put pan over medium high heat and add a drizzle of oil.
  • Toss in your ground beef and break it up. Let it simmer until all the fat is starting to cook off, then add your celery, green pepper and onion. Reduce to a simmer. Let cook until the meat starts to brown. Remember there is flavour in the brown!
  • Once your vegetables start to soften, add in your spices, tomato puree, and a pinch of salt and pepper. Cook for a few minutes.
  • Stir in your water and frozen peas, and let mixture simmer until most of water is absorbed.
  • Toss it with your favourite cooked pasta or serve in any of the variations offered above.


Moroccan Ras de hanout is a combination of many spices. If you can not find this blend in your area, substitute with an equal mixture of the following spices: 1/4 ginger, cloves, coriander, turmeric, cinnamon and paprika. Or you can simply use any spice blend you have for this dish.