This Ground Beef Veggie Skillet is the perfect quick, easy, and healthy weeknight meal. With a short ingredient list and big, bold flavors, it’s a flexible recipe that you can customize with your favorite meats and veggies.
Got ground beef and a variety of vegetables in the fridge that need to be used up? This is the ideal meal to help clean out your fridge, all while delivering comforting, flavorful results with minimal effort!
INGREDIENTS
- 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 sauce
- Salt and pepper, to taste
- Fresh parsley, for garnish
INSTRUCTIONS
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook for 8-10 minutes, breaking it up as it cooks. Once browned, add the onion and garlic, and continue cooking until the beef is no longer pink.
- While the beef is cooking, chop the veggies to save time.
- Add zucchini, broccoli, bell pepper, and season with salt, pepper, and soy sauce. Stir to combine. Cover and simmer for 6-8 minutes, until the veggies soften and the sauce thickens.
- Garnish with fresh parsley and serve.
NOTES
- For extra flavor and color, you can add 1 tbsp of tomato paste to help thicken the sauce.
Nutrition (per serving)
- Calories: 359 kcal
- Carbohydrates: 8g
- Protein: 22g
- Fat: 27g
- Saturated Fat: 9g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 13g
- Trans Fat: 1g
- Cholesterol: 81mg
- Sodium: 95mg
- Potassium: 648mg
- Fiber: 2g
- Sugar: 4g
- Vitamin A: 1171 IU
- Vitamin C: 70mg
- Calcium: 62mg
- Iron: 3mg
