Beef Kofta Stir-Fry with Tahini and Pine Nuts

Name: Beef Kofta Stir-Fry with Tahini and Pine Nuts
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1¼ lb (570 g) ground beef (80/20 blend); 1 medium (150 g) red onion, finely diced; 1 large (200 g) red bell pepper, cut into ¾-inch (2 cm) pieces; 3 cloves (15 g) garlic, minced; 1½ tsp (3 g) ground cumin; ½ tsp (1½ g) ground cinnamon; ¾ tsp (2 g) sweet paprika; ½ cup (120 ml) tahini; 3 tbsp (45 ml) fresh lemon juice; ½ cup (120 ml) warm water; ½ cup (65 g) pine nuts, toasted; ¾ cup (15 g) fresh mint leaves, roughly torn; 2 tbsp (30 ml) extra-virgin olive oil; to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A Middle Eastern-inspired stir-fry that brings the aromatic spices of beef kofta to the wok. Ground beef is quickly cooked with warming cinnamon and cumin, then tossed with fresh mint, toasted pine nuts, and a silky tahini sauce. Serve over rice or with warm pita bread for scooping up the fragrant, nutty sauce.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: 4 servings

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Steps

Before you start

Have all ingredients prepped and measured before you start cooking
Toast the pine nuts separately in a dry skillet over medium heat (2–3 minutes) until fragrant, then set aside
Whisk the tahini sauce ingredients together in a small bowl so it's ready to pour

1
Toast the pine nuts
- Heat a dry skillet over medium heat.
- Add the pine nuts and toast, stirring frequently, for 2–3 minutes until fragrant and lightly golden.
- Transfer to a plate and set aside.
- Do not skip this step—toasting brings out the rich, buttery flavor essential to the dish.
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Ready when: Pine nuts are fragrant and lightly golden
Tip: Watch closely—pine nuts burn quickly. If they start to smoke, remove them immediately.
2
Make the tahini sauce
- In a small bowl, whisk together the tahini, lemon juice, and warm water until smooth and pourable, about the consistency of heavy cream.
- Season with salt and black pepper to taste.
- Set aside.
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Ready when: Sauce is smooth and pourable
Tip: If the sauce is too thick, whisk in water a tablespoon at a time. If too thin, add more tahini.
3
Heat the wok and start the beef
- Heat the olive oil in a 14-inch wok or large skillet over medium-high heat until the oil shimmers, about 30 seconds.
- Add the ground beef and break it into small, bite-sized pieces with a wooden spoon or spatula.
- Cook, stirring frequently, for 4–5 minutes until browned through with no pink remaining and the internal temperature reaches 160°F (71°C).
- Pour off excess fat if needed, leaving about 1 tablespoon.
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Ready when: Beef is browned with no pink inside and reaches 160°F (71°C) internal temperature
Tip: Don't crowd the pan—break the meat into small pieces so it browns evenly rather than steaming. Use an instant-read thermometer to confirm doneness.
4
Add aromatics and spices
- Lower the heat to medium.
- Add the diced red onion and minced garlic to the beef and stir constantly for 1–2 minutes until fragrant and the onion softens slightly.
- Sprinkle in the cumin, cinnamon, and paprika.
- Stir well to coat the beef evenly, cooking for 30 seconds until the spices bloom and the mixture is very aromatic.
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Ready when: Spices are fragrant and coat the beef evenly
Tip: Bloom the spices in the hot oil to unlock their warmth—don't skip the 30-second toast.
5
Add the bell pepper
- Increase the heat to medium-high.
- Add the red bell pepper pieces and stir-fry for 2–3 minutes, moving everything constantly.
- The pepper should be tender-crisp with some char on the edges.
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Ready when: Pepper is tender-crisp with light char on edges
Tip: Keep the heat high and don't stop stirring so the pepper develops color without releasing too much liquid.
6
Pour in the tahini sauce
- Remove the wok from the heat.
- Pour the tahini sauce over the beef and pepper mixture, stirring gently with a wooden spoon until everything is evenly coated.
- The sauce should coat the meat and vegetables in a creamy, nutty glaze.
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Ready when: Sauce coats everything evenly with no dry spots
Tip: Stir off the heat so the tahini doesn't curdle from extreme heat. A gentle fold ensures the sauce stays silky.
7
Finish with mint and pine nuts
- Gently fold in most of the torn fresh mint leaves, reserving a small handful for garnish.
- Taste and adjust seasoning with salt and pepper.
- Transfer the stir-fry to a serving platter or individual plates.
- Scatter the toasted pine nuts and remaining fresh mint over the top.
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Ready when: Mint is evenly distributed and garnish is arranged
Tip: Reserve some fresh mint and pine nuts for garnish—they add visual appeal and a final burst of flavor and texture.

Good to know

Tips

The cinnamon and cumin are the soul of this dish—do not skip blooming them in the hot oil for 30 seconds. This small step unlocks their warm, complex flavor.
Tahini sauce can break or become grainy if heated above medium heat, especially at high temperatures. That's why we remove the wok from heat before adding the sauce—this keeps it silky and smooth.
Serve immediately over steamed rice, with warm pita bread, or alongside a simple cucumber-tomato salad to cut through the richness of the tahini.
For extra richness and color, drizzle a small amount of additional olive oil over the top just before serving and add a squeeze of fresh lemon juice.

Make ahead

You can prep all ingredients (onion, pepper, garlic, mint) up to 4 hours ahead and store covered in the refrigerator. Make the tahini sauce up to 2 hours ahead and let it come to room temperature before serving. Do not cook the stir-fry ahead—it is best fresh off the heat.

Storage & reheating

Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or additional tahini sauce thinned with lemon juice. The tahini sauce may thicken as it cools; thin it with warm water when reheating. Do not freeze, as the texture of the tahini sauce will separate.

Substitutions

pine nuts → toasted sliced almonds or coarsely chopped walnuts. Pine nuts are traditional in Middle Eastern cooking, but almonds or walnuts offer a similar richness and crunch. Toast them the same way.
tahini → natural almond butter or sunflower seed butter. These nut butters create a similarly creamy sauce, though the flavor will be less authentic. Thin with the same amount of lemon juice and water.
red bell pepper → yellow or orange bell pepper, or a mix. Any color bell pepper works. If using green pepper, it will be slightly more bitter and may need an extra squeeze of lemon juice.
fresh mint leaves → fresh cilantro or flat-leaf parsley. Mint is traditional in Middle Eastern beef dishes, but cilantro or parsley will maintain a fresh, herbal quality. Use the same amount.