Sumac beef with tahini carrots

Instructions

1. 01

   Cook 1 1/2 cups quick-cooking bulgur according to package directions. Keep warm, fluffing or separating it before serving. Combine 1/3 cup tahini, 2 tablespoons lemon juice, 1 teaspoon ground sumac into a smooth dressing or glaze.

2. 02

   Break 1 1/4 pounds lean ground beef into rough pieces and season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high and cook the main ingredient until it is deeply browned with no pink remaining; transfer to a plate.

3. 03

   Add the remaining 1 tablespoon olive oil and 1 pound carrots, cut into batons and 5 ounces baby spinach. Cook until browned or crisp-tender, 4 to 6 minutes, then season with the remaining salt and pepper.

4. 04

   Build four bowls with the prepared base, cooked vegetables, and main ingredient. Spoon over the sauce and finish Sumac beef with tahini carrots with 1/2 cup fresh mint leaves.