Meat and Potato Stir-fry

Course : Beef
Serves: 4
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1 tablespoon vegetable oil
1 large baking potatoes -- peeled and cut into 1/2 cubes
2 medium carrots -- peeled andthinly slice
1 medium onion -- halved and sliced
2/3 cup beef broth
1 teaspoon salt -- divided
1 pound lean ground beef
1 large garlic clove -- minced
1 tablespoon dried parsley
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon pepper

Preparation / Directions:

Heat oil in a wok or large skillet over medium-high heat until hot. Add potato, carrots and onion; cook and stir 3 minutes. Stir in broth and 1/2 teaspoon salt. Reduce heat to medium. Cover and cook 6 to 7 minutes more or until potato is tender, stirring once or twice. Remove vegetables from wok; set aside. Wipe out wok with paper towel. Heat wok over medium-high heat until hot. Add beef and garlicc; stir-fry 3 minutes or until meat is no longer pink. Add parsley, paprika , cinnamon, cumin, remaining 1/2 teaspoon salt and pepper; cook and stir 1 minute. Add vegetables; heat through.

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