Fried Ground Beef with Vegetables
Hey, you know those nights when you just want something filling, but don’t want to spend an hour figuring out what to cook?
That’s when I reach out for this Fried Ground Beef with Vegetables recipe.
It’s quick, it’s packed with flavor, and it’s one of those dishes where you clean out your fridge without it tasting like a clean-out-the-fridge meal. Yes, it’s that good!
You and I both know how much we love a solid one-pan dish, and this one checks all the boxes.
So, now, let’s get cooking. But first,
WHY YOU’LL LOVE THIS FRIED GROUND BEEF WITH VEGETABLES
-
Ready in 30 minutes or less.
-
Great way to use up leftover or frozen veggies.
-
Full of flavor with just a few seasonings.
-
Super budget-friendly.
-
Easy to customize based on what you have.
-
Works as a main dish or a filling for wraps, rice bowls, or lettuce cups.
INGREDIENTS YOU’LL NEED
-
1 lb ground beef
-
1 tablespoon olive oil (or butter)
-
1 small onion, chopped
-
2 cloves garlic, minced
-
1 bell pepper, chopped
-
1 medium zucchini, chopped
-
1 cup carrots, shredded or sliced thin
-
1 cup green beans, chopped (fresh or frozen)
-
2 tablespoons soy sauce
-
1/2 teaspoon paprika
-
Salt and pepper, to taste
-
Optional: red pepper flakes or a splash of hot sauce for heat
HOW TO MAKE THIS FRIED GROUND BEEF WITH VEGETABLES
Step 1: Heat a large skillet over medium heat. Add oil and let it warm up.
Step 2: Add the ground beef and break it up with a spatula. Cook until browned, about 5–7 minutes. Drain the grease if needed.
Step 3: Stir in the onion and garlic. Cook for another 2–3 minutes until fragrant and the onion is soft.
Step 4: Toss in the bell pepper, zucchini, carrots, and green beans. Stir everything together.
Step 5: Add soy sauce, paprika, and season with salt and pepper. Add red pepper flakes if you like a little kick.
Step 6: Cook for about 8–10 minutes, stirring occasionally, until veggies are tender but still have a little bite.
Step 7: Taste and adjust seasoning. Serve hot over rice, mashed potatoes, or on its own.
STORAGE OPTIONS
-
Fridge: Store in an airtight container for up to 4 days.
-
Freezer: Cool completely, portion out, and freeze for up to 2 months.
-
Reheat: Microwave or warm in a skillet over low heat until hot.
VARIATIONS AND SUBSTITUTIONS
-
Swap the protein: Use ground turkey, chicken, or even plant-based meat.
-
Change the veggies: Broccoli, spinach, mushrooms, or corn all work great.
-
Make it low-carb: Serve over cauliflower rice or in lettuce cups.
-
Add sauce: Stir in hoisin, teriyaki, or chili garlic sauce for a twist.
-
Use frozen veggies: Just thaw slightly and drain before cooking.
MISTAKES TO AVOID & HOW TO PERFECT THE RECIPE
-
Don’t skip draining the beef: Grease will make it heavy.
-
Cut veggies evenly: So they cook at the same rate.
-
Don’t overcook the veggies: You want them tender but not mushy.
-
Taste before serving: A little extra soy sauce or seasoning can make a big difference.
-
Use a big enough skillet: You want room to stir without steaming everything.
FAQs
Q: Can I make this ahead of time?
A: Yes! It reheats really well and even tastes better the next day.
Q: Can I add rice or noodles to the skillet?
A: Totally! Add cooked rice or noodles at the end and mix everything together.
Q: What kind of vegetables are best for this?
A: Anything you like—zucchini, bell peppers, carrots, green beans, broccoli, mushrooms, corn, snap peas… really anything.
Q: Is this spicy?
A: Not unless you add chili flakes or hot sauce. It’s easy to keep it mild or kick it up.
Q: Can I use frozen vegetables?
A: Yes! Just thaw and drain them a bit first so they don’t water down the dish.
Q: What’s the best way to serve this?
A: Over rice, with mashed potatoes, wrapped in lettuce or tortillas, or just on its own.
Q: Can I double the recipe?
A: Absolutely. Just use a larger skillet or cook in batches.
CONCLUSION
That’s it, my friend! Fried Ground Beef with Vegetables is as easy as it gets—fast, flexible, and seriously tasty.
Once you make it your own with the veggies and spices you love, it might just become one of your weeknight go-tos.
Give it a try and let me know how it turned out. I’d love to hear what combos you used.
You Might Also Want To Try
⤵⤵⤵
Fried Ground Beef with Vegetables
A fast and flavorful one-pan dish made with seasoned ground beef and fresh veggies. It’s perfect for busy nights when you want something hearty, healthy-ish, and simple. Customize it with whatever vegetables you have on hand and enjoy it your way.
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil (or butter)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 medium zucchini, chopped
- 1 cup carrots, shredded or sliced thin
- 1 cup green beans, chopped (fresh or frozen)
- 2 tbsp soy sauce
- 1/2 tsp paprika
- Salt and pepper, to taste
- Optional: red pepper flakes or hot sauce
Instructions
Step 1: Heat a large skillet over medium heat. Add oil and let it warm up.
Step 2: Add the ground beef and break it up with a spatula. Cook until browned, about 5–7 minutes. Drain the grease if needed.
Step 3: Stir in the onion and garlic. Cook for another 2–3 minutes until fragrant and the onion is soft.
Step 4: Toss in the bell pepper, zucchini, carrots, and green beans. Stir everything together.
Step 5: Add soy sauce, paprika, and season with salt and pepper. Add red pepper flakes if you like a little kick.
Step 6: Cook for about 8–10 minutes, stirring occasionally, until veggies are tender but still have a little bite.
Step 7: Taste and adjust seasoning. Serve hot over rice, mashed potatoes, or on its own.
Notes
Nutrition Information
Yield 4Amount Per Serving Calories Approx. 350–400
