Beef Veg Skillet Mediterranean (Print)
Juicy beef meets crisp veggies, lots of herbs, and a lemony pop for that happy Mediterranean vibe.
# Ingredients:
→ Main Stuff
01 -
3 garlic cloves, minced
02 -
450 g ground beef
03 -
1 small yellow onion, chopped
04 -
15 ml extra-virgin olive oil
→ Spices & Flavor
05 -
0.25 tsp freshly ground black pepper
06 -
0.5 tsp salt, to taste
07 -
1 tsp dried oregano
08 -
0.5 tsp ground cinnamon
09 -
1 tsp smoked paprika
10 -
1 tsp ground cumin
→ Veggies & Fresh Stuff
11 -
Juice of half a lemon
12 -
15 g fresh parsley, chopped up
13 -
150 g cherry tomatoes, halved
14 -
1 medium zucchini, diced
15 -
1 red bell pepper, chopped
→ Topping (Optional)
16 -
crumbled feta cheese for topping
# Steps:
01 -
Spoon the mix into bowls or wrap it up with warm flatbread if that's your thing. Add crumbled feta if you feel like it.
02 -
Pull the skillet off the heat. Splash in the lemon juice and fold in the parsley to make everything taste fresh and bright.
03 -
Add the red pepper, zucchini, and cherry tomatoes. Cook for about 5 or 6 more minutes, give it a stir now and then, until your veggies are soft but still got a bit of crunch.
04 -
Add in your minced garlic, cumin, paprika, cinnamon, oregano, salt, and pepper. Mix well so the spices coat all the meat and everything smells amazing.
05 -
Drop in the ground beef and break it apart with a wooden spoon. Cook for 6 to 8 minutes until it's browned and no pink bits are left.
06 -
Pour the olive oil into a big pan and warm it up on medium heat. Add the chopped onion and cook for about 3 or 4 minutes till it gets soft and a little golden.
# Notes:
01 -
Want it without dairy? Just skip the feta. Tastes even better the next day, and you can stash leftovers in the fridge for up to 3 days—also great for getting ahead on your weekly meals and can go right in the freezer.