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Ground Beef Skillet stir fry with a wooden spoon, some parsley, a yellow bell pepper and a bottle of olive oil
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Mediterranean Ground Beef Skillet

This low-carb one-pot meal will become a family favorite! We make it a lot in our house and it's especially popular when served with flatbreads. You can eat this dish with ripped flatbread instead of your fork! Yes, it's great that way and kids LOVE it! They don't even mind the veggies in it served that way.
Prep Time10 minutes
Cook Time27 minutes
Total Time37 minutes
Course: Main Course, Main Dish
Cuisine: Mediterranean
Keyword: gluten free, ground beef, low carb
Servings: 6
Calories: 287kcal
Author: Katia

Ingredients

  • 1 lb. ground beef
  • sprinkle salt & pepper for beef
  • 1 Tbsp. olive oil extra oil if need be for cooking
  • 1 large zucchini diced small
  • 1 cup onion diced
  • 1 bell pepper
  • 1 14.5 oz. can diced fire-roasted tomatoes
  • 4 cloves garlic minced
  • 1 Tbsp. lemon juice
  • 2 Tbsp. Italian parsley chopped
  • 1/2 cup feta cheese crumbled

Spices (combine in small ramekin before cooking)

  • 1.5 tsp. oregano
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika
  • 3/4 tsp. sea salt
  • 1/2 tsp. coarse black pepper

Instructions

  • Get all your veggies cut, garlic minced and spices mixed in a ramekin so you're ready to toss everything in as needed.
    Prepped vegetables (diced), garlic minced and spices in a small ramekin
  • Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon, about 7 minutes. Sprinkle with a little salt and pepper. Once fully cooked, remove from heat and set aside.
    1 lb. ground beef
    Ground beef done, ready to set aside
  • Lower the temperature to medium-low. Add the olive oil, then the bell pepper and onion. Cook about 5 minutes or until tender.
    1 Tbsp. olive oil, 1 cup onion, 1 bell pepper
    Adding bell pepper and onion to skillet to cook and Adding half the spices to the pepper and onion mixture
  • Add the minced garlic and about half of the spices from the ramekin, cook for another minute and fragrant.
    4 cloves garlic
  • Stir in the tomatoes and let the them cook down for about 5 minutes. I like to help break down big chunks of tomato with my spoon while cooking.
    1 14.5 oz. can diced fire-roasted tomatoes
  • Turn the heat back up to medium-high and push the tomato mixture to the side and add the zucchini to the opposite side, giving them their own space to cook. Sprinkle the zucchini with the remaining spices and cook about another 5 minutes, stirring occasionally. Just cook the zucchini until slightly tender, but not soft and mushy.
    Optional: If you want to add garbanzo beans, add them here after cooking the zucchini.
    1 large zucchini, 3/4 tsp. sea salt, 1/2 tsp. coarse black pepper
    Adding zucchini to half the pan to cook and Adding remaining spices to vegetable mixture after cooking zucchini
  • Return the beef to the skillet and stir. Cook another 3-4 minutes to re-warm the beef.
    Add cooked beef back to skillet with vegetable mixture.
  • For the final step, add the lemon juice and parsley, stir and prepare to serve.
    1 Tbsp. lemon juice, 2 Tbsp. Italian parsley
    Mediterranean beef skillet stir fry completely cooked
  • Optional: Add the feta cheese to the entire skillet or leave it on the side so people can sprinkle it on their own dishes.
    1/2 cup feta cheese

Notes

Optional great addition: 1/2 can garbanzo beans. I've added them if I'm out of peppers or zucchini and the dish is still a hit!

Nutrition

Serving: 1cup | Calories: 287kcal | Carbohydrates: 9g | Protein: 17g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 444mg | Potassium: 525mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1636IU | Vitamin C: 45mg | Calcium: 133mg | Iron: 3mg