Ground Beef Veggie Skillet Recipe

This Ground Beef Veggie Skillet Recipe is made with onions, bell peppers, zucchini, asparagus, and, of course, ground beef. From start to finish, it can be ready in 30 minutes. It's also low-carb and gluten-free.

Course Main Course

Cuisine American

Keyword dinner, gluten-free, low-carb, lunch, one-pan, spring, summer

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 261kcal

Author Olivia Ribas

Ingredients

2 tablespoons extra virgin olive oil
1 pound grass-fed extra-lean ground beef
1 clove garlic minced
½ cup onions diced
½ cup red bell peppers diced
1 medium zucchini quartered
½ pound asparagus cut into three segments each
1 teaspoon Dijon mustard
¼ cup tomato passata or tomato sauce
½ teaspoon dried oregano
⅛ teaspoon crushed red pepper optional
salt and freshly ground black pepper to taste
1 tablespoon feta cheese crumbled, for garnishing
fresh parsley chopped, for garnishing

US Customary - Metric

Instructions

In a large skillet, heat the olive oil over medium-high heat.
Add the ground beef and garlic. Use a wooden spoon to break up the ground beef while it cooks. Stir occasionally, and cook for about 7 minutes until no longer pink. Remove the meat from the skillet, and set aside.
Add the onions and red bell peppers to the same skillet. Cook for 3-4 minutes or until the onions are soft. If it is necessary, add a little bit of olive oil to help sauté the veggies.
Add the zucchini and asparagus, and cook for 3-5 minutes. It depends on how tender you prefer your veggies.
Return the ground beef to the skillet, and mix everything together.
Add the Dijon, tomato passata, oregano, crushed red pepper, salt, and pepper to taste. Cook for 1-2 minutes more.
Garnish with fresh parsley and feta cheese.

Notes

Make sure to remove the woody stems from the asparagus before cutting them into 3.
Avoid using large zucchinis as they're on the watery side.
Make sure the veggies are well washed before using as the skin is kept on.
To store: Store the beef and zucchini in an airtight container in the fridge for up to 4 days.
To reheat: Reheat the meal prep in the microwave until hot.

Nutrition