Go Back
A white bowl filled with Mediterranean Ground Beef Stir-Fry featuring zucchini, orange bell peppers, purple onions, and cherry tomatoes.

Mediterranean Ground Beef Stir-Fry

A vibrant, healthy, one-pan weeknight meal featuring perfectly seasoned lean ground beef tossed with tender-crisp summer zucchini, peppers, red onions, and burst cherry tomatoes. Finished with a splash of fresh lemon juice and fresh parsley.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 lb 450g Lean ground beef (90% lean recommended)
  • 2 tbsp Extra virgin olive oil divided
  • 1 medium Zucchini cut into quarter-inch half-moons
  • 1 large Yellow or orange bell pepper sliced into bite-sized strips
  • ½ medium Red onion chopped into thick pieces
  • 1 cup Cherry or grape tomatoes left whole
  • 3 cloves Garlic minced
  • 1 tsp Dried oregano
  • ½ tsp Smoked paprika
  • ½ tsp Ground cumin
  • To taste Salt and freshly ground black pepper
  • Juice of ½ Fresh lemon
  • 2 tbsp Fresh parsley finely chopped

Method
 

Brown the Meat:
  1. Heat 1 tablespoon of extra virgin olive oil in a large skillet or wok over medium-high heat. Add the lean ground beef, breaking it into small pieces with a spatula. Season with a pinch of salt and pepper. Cook for 5 to 6 minutes until fully browned and no longer pink. Transfer the beef and its juices to a clean bowl and set aside.
Sauté the Vegetables:
  1. Return the same skillet to the burner over medium-high heat and add the remaining 1 tablespoon of olive oil. Add the chopped red onion and sliced bell peppers. Sauté for 3 minutes until they begin to soften around the edges. Add the minced garlic and zucchini half-moons, stir-frying for an additional 3 to 4 minutes until the zucchini is tender-crisp.
Combine and Season:
  1. Pour the reserved cooked ground beef and any accumulated juices back into the skillet with the vegetables. Add the whole cherry tomatoes, dried oregano, smoked paprika, and ground cumin. Stir everything thoroughly to coat the ingredients evenly in the spices. Cook for 2 to 3 minutes until the tomatoes are heated through and just beginning to soften.
Finish and Garnish:
  1. Remove the skillet from the heat source. Squeeze the fresh lemon juice over the top and toss gently to combine. Garnish generously with the finely chopped fresh parsley. Serve hot.

Notes

To keep the zucchini from becoming soggy, ensure your skillet is hot before adding it, and do not overcook past the 4-minute mark. For an optional flavor twist, top individual servings with crumbled feta cheese.