Description
This Beef and Vegetable Skillet is a quick, low-carb one-pan dinner made with lean ground beef, zucchini, broccoli, and bell peppers in a savory tomato and soy sauce blend.
Ingredients
1 pound lean ground beef
1 tablespoon olive oil
2 cups zucchini, cubed
1 cup broccoli florets
3/4 cup red bell pepper, chopped
1/2 cup red onion, chopped
3 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons soy sauce or coconut aminos
Salt and black pepper, to taste
2 tablespoons fresh parsley, chopped
Instructions
1. Heat olive oil in a large skillet over medium heat.
2. Add the ground beef and cook for 8–10 minutes, breaking it apart with a spoon.
3. Stir in the chopped onion and minced garlic. Continue cooking until the beef is fully browned and no pink remains.
4. Add the zucchini, broccoli, and red bell pepper to the skillet. Stir to combine.
5. Mix in the tomato paste and soy sauce. Season with salt and black pepper to taste.
6. Cover and let simmer for 6–8 minutes, stirring occasionally, until the vegetables are tender and the sauce slightly thickens.
7. Sprinkle with fresh parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave. For extra richness, top with shredded cheese before serving.
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Category: Easy Dinner Ideas
- Method: Stovetop
- Cuisine: American