This one-pan Ground Beef Veggie Skillet is a quick, easy, and healthy weeknight dinner. The ingredients list is short but the flavors are BIG! Go ahead and mix up the meat and veggies as you like – it’s a flexible recipe that’s a breeze to play with.
Do you have ground beef and a medley of vegetables in your fridge that you need to use up? Then turn to this Ground Beef Veggie Skillet! It’s the perfect clean-out-your-fridge meal that has big, comforting flavors and minimal ingredients
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Disclosure: this recipe has been created in partnership with Awaken180° Weightloss and it is compliant with the program rules and recommendations. For more information please visit Awaken180° Weightloss.
Just like my Garlic Chicken Thighs And Green Beans Skillet and Thai Basil Beef Stir Fry, this veggie ground beef skillet is completely customizable and ready to eat in less than 35 minutes. All you need is ground beef, fresh or frozen vegetables, and soy sauce. You’ll love the meaty, umami-forward bites on their own or over cauliflower rice.
You can always rely on this recipe when you need a quick weeknight dinner, a healthy and hearty option for meal prep, or when you’re craving comforting food. It’s also dairy free, low carb, keto-friendly and gluten free. The whole family will love it!
- Ground beef – I recommend grass-fed lean ground beef as it tastes better and is higher in vitamins A, E, and other antioxidants than grain-fed beef.
- Onion and garlic – Fresh red onion and garlic play a considerable role in flavoring the beef and veggies. If you’re a garlic lover, feel free to use more.
- Vegetables – Most vegetables pair well with beef but I recommend using what’s in season and readily available to you. Fresh zucchini, broccoli florets, and red bell peppers were my veggies of choice. Feel free to mix these up by using the variations I’ve included below or by using up the vegetables that are already in your fridge or freezer.
- Soy sauce – This savory, salty condiment enhances the deep flavors and gives the dish a burst of umami. If you’re gluten free, swap it for tamari or gluten free soy sauce.
- Parsley – It adds a vibrant pop of flavor at the end and ties the whole dish together.
How to make a ground beef veggie skillet
Turn to this easy one-pan dinner on busy weeknights or for Sunday meal prep. It all comes together in no time:
Step 1: Cook the ground beef in a large oiled skillet until it’s almost browned. Add the onion and garlic, and continue to cook until the beef is no longer pink.
Step 2: Add the rest of the vegetables into the pan and season with salt, pepper, and soy sauce.
Step 3: Cover the pan with a lid. Leave the mixture to simmer until the veggies are fork tender and the sauce thickens. Finish with a sprinkle of fresh parsley, then serve.
Tips and tricks
- Practice mise en place! By chopping all of the vegetables before you start cooking, you’ll flow through the rest of the instructions flawlessly.
- I recommend using a 12-inch cast iron pan, but you can also make ground beef and vegetables in a stainless steel pan or Dutch oven.
Were you lucky enough to have leftovers? Great! Repurpose them or a fresh batch into a totally different dish, such as:
- Low carb tacos – Stuff the leftover ground beef and veggies into lettuce wraps along with your favorite toppings.
- Stuffed zucchini boats – Fill the zucchini boats with the veggies and ground beef for a healthy and low carb dinner or appetizer.
A skillet filled with beef and vegetables leaves plenty of room for customizations. Make it your own by using these add-in suggestions and variations:
- Meat options – Not into beef? No problem! Swap the ground beef for ground chicken, turkey, or vegetarian ground “beef” instead.
- Vegetable options – You aren’t limited to zucchini, broccoli, and bell peppers here. Add shredded cabbage, cauliflower florets, yellow squash, and any other fresh or frozen vegetables you want to use up.
- Toppings – Garnish individual servings with sliced avocado. Give each bite an added crunch by topping the dish with fresh herbs.
Frequently asked questions
Can you cook ground beef and veggies together?
As long as the meat and vegetables are fully cooked before eating, cooking ground beef and vegetables at the same time is a perfectly safe cooking method.
What should I season my ground beef with?
Feel free to add various fresh and dried herbs to your dish. Oregano, basil, and Italian seasoning are all good options. If you like spicy food, add a pinch of smoked paprika, cayenne, or chili flakes.
Should you season ground beef before or after cooking?
It’s best to add your seasonings after the meat is browned and drained. Otherwise, the salt extracts the moisture and dries out the meat.
Storing and reheating
To store: Let the beef and veggies cool completely after cooking, then divide the meal into airtight containers. Store in the fridge for up to 4 days.
To reheat: Warm the leftovers for 1 or 2 minutes in the microwave or in a medium saucepan over medium heat until warmed through.
Hungry for more quick and healthy dinners that are Awaken180° Weightloss Approved?
- Creamy Keto Tuscan Salmon Skillet
- Mediterranean Salmon
- Churrasco Steak with Grilled Veggies
- Healthy Cabbage Chicken Stir Fry
- Sheet Pan Chicken and Veggies
Ground Beef Veggie Skillet Recipe
- 1 lb grass-fed ground beef
- 1 tbsp olive oil
- 2 cups zucchini cubed
- 1 cup broccoli florets
- 3/4 cup red bell pepper chopped
- 1/2 cup red onion chopped
- 3 cloves garlic minced
- 2 tbsp soy
- salt and pepper to taste
- fresh parsley
- Heat oil in large skillet. Add ground beef and cook for 8-10 minutes then add the onion and garlic. Continue to cook the beef until no longer pink.
- While the beef is cooking you can chop the veggies. This will save you time!
- Add veggies; zucchini, broccoli, bell pepper and stir well. Season with salt, pepper and add in soy. Simmer covered for another 6-8 minutes until the veggies have softened and sauce has thickened.
- Garnish with fresh parsley and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.