It is 6pm. You are tired. Dinner needs to happen fast.
This Mediterranean ground beef stir fry is your new weeknight hero. It delivers fresh flavors and plenty of protein in just 25 minutes. Too hot to turn on the oven? This one-pan meal is perfect for warm summer evenings.
Why You’ll Love This Recipe
This dish is a total one-pan wonder for your kitchen. It is perfect for a healthy reset after a busy weekend. You get lean protein and colorful vegetables in every single bite. Your family will love the salty feta and bright lemon finish. It is budget-friendly and uses simple ingredients you likely have already.
Simple Method
Cooking this meal is incredibly straightforward and stress-free. You simply brown the meat and toss in the fresh vegetables. Even if you are a beginner, you can master this easy skillet meal. It uses basic techniques that build wonderful layers of flavor quickly. You will have a gourmet meal on the table before the kids get restless.
Ingredients You’ll Need
This recipe uses garden-fresh produce like zucchini and cherry tomatoes at their peak.
- 1 lb lean ground beef
- 2 tbsp extra virgin olive oil
- 1 medium red onion, diced
- 2 medium zucchini, sliced into half-moons
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup crumbled feta cheese
- 1 tbsp fresh lemon juice
Step-by-Step Directions
- Heat olive oil in a large skillet over medium-high heat.
- Add ground beef and cook until browned and crumbled, approximately 6 minutes.
- Drain excess fat from the skillet.
- Add red onion and red bell pepper; sauté for 3 minutes until softened.
- Incorporate zucchini and garlic, cooking for 4 minutes until tender.
- Stir in cherry tomatoes, oregano, salt, and pepper; cook for 2 minutes until tomatoes soften.
- Remove skillet from heat and stir in fresh lemon juice.
- Garnish with crumbled feta cheese and serve immediately.
Best Ways to Enjoy It
Serve this warm right out of the skillet for the best taste. It pairs beautifully with fluffy quinoa or a side of warm pita bread. For a low-carb option, try it over a bed of fresh spinach. Set the table, light a candle, and enjoy a nourishing meal with your family.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh and delicious for up to four days. This recipe is fantastic for weekday meal prep lunches. Reheat it gently in a skillet over medium heat until warmed through. Avoid the microwave to keep the vegetables from getting too soft.
Tips for Best Results
- Don’t skip the fresh lemon juice at the very end.
- Avoid overcooking the zucchini to keep a nice crunch.
- Use a large skillet so the beef browns evenly.
- Chop all your vegetables before you start the heat.
- Try high-quality feta for the most creamy and salty flavor.
- Drain the beef well to keep the dish light.
- Add a pinch of red pepper flakes for a little heat.
Ways to Switch It Up
- Swap the beef for ground turkey or chicken.
- Add a handful of kalamata olives for extra saltiness.
- Use yellow squash if zucchini isn’t in season.
- Stir in fresh baby spinach during the last minute.
Common Questions
Can I freeze this stir fry?
It is best enjoyed fresh or from the fridge. Zucchini can become quite mushy after being frozen and thawed. If you must freeze it, leave the zucchini out and add it fresh later.
Is this recipe dairy-free?
You can easily make it dairy-free by omitting the feta. The lemon and oregano still provide plenty of bright flavor. You could also use a vegan feta alternative if you prefer.
I hope this simple meal brings a little calm to your busy evening. It is proof that healthy eating can be fast and delicious. Happy cooking!
— Katie Wood
Ingredients
- 1 lb lean ground beef
- 2 tbsp extra virgin olive oil
- 1 medium red onion, diced
- 2 medium zucchini , sliced into half-moons
- 1 red bell pepper, diced
- 3 cloves garlic , minced
- 1 cup cherry tomatoes, halved
- 1 tsp dried oregano
- 0.5 tsp sal t
- 0.25 tsp black pepper
- 0.25 cup crumbled feta cheese
- 1 tbsp fresh lemon juice
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add ground beef and cook until browned and crumbled, approximately 6 minutes.
- Drain excess fat from the skillet.
- Add red onion and red bell pepper; sauté for 3 minutes until softened.
- Incorporate zucchini and garlic, cooking for 4 minutes until tender.
- Stir in cherry tomatoes, oregano, salt, and pepper; cook for 2 minutes until tomatoes soften.
- Remove skillet from heat and stir in fresh lemon juice.
- Garnish with crumbled feta cheese and serve immediately.
