Ground Beef and Vegetable Stir-Fry Salad

This Ground Beef and Vegetable Stir-Fry Salad is a quick, hearty, and wholesome dish that brings together savory ground beef with vibrant, crisp vegetables. It’s a satisfying one-bowl meal that’s as nutritious as it is flavorful — perfect for lunch, dinner, or meal prep.

Why You’ll Love This Recipe

This stir-fry salad offers the best of both worlds: the warmth and comfort of a stir-fry, and the freshness of a garden salad. With minimal ingredients and maximum flavor, it’s a weeknight go-to that can be made in just 30 minutes. It’s also highly customizable, low in carbs, and packed with protein, fiber, and essential nutrients.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ground beef (85% lean recommended)
• Olive oil
• Garlic, minced
• Yellow bell pepper, diced
• Red onion, chopped
• Cherry tomatoes, halved
• Zucchini, sliced
• Cucumber, sliced
• Fresh parsley or cilantro, chopped
• Salt and black pepper
• Soy sauce or coconut aminos (optional for extra seasoning)

Directions

1. Brown the Beef: In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté briefly. Add ground beef and cook until browned, breaking it into crumbles. Drain excess fat if necessary.
2. Add the Vegetables: Add diced onion, bell pepper, and zucchini to the skillet. Cook for 5–7 minutes until tender-crisp.
3. Season: Add salt, pepper, and soy sauce or coconut aminos if using. Stir to combine.
4. Assemble the Salad: In a large bowl, combine cooked beef mixture with cherry tomatoes and cucumber slices. Toss gently to mix.
5. Garnish and Serve: Top with chopped parsley or cilantro and serve warm or at room temperature.

Servings and Timing

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 15–20 minutes
Total Time: 30 minutes

Variations

• Add Greens: Serve over baby spinach, arugula, or romaine for a more traditional salad base.
• Spicy Kick: Add red pepper flakes or sriracha to the beef while cooking.
• Swap Proteins: Use ground turkey, chicken, or a plant-based meat substitute.
• Asian Flair: Add grated ginger, a splash of sesame oil, and green onions for a stir-fry salad with Asian notes.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a skillet or microwave. Add fresh cucumber and tomatoes after reheating to maintain texture.
Freezing: The beef mixture freezes well. Vegetables like tomatoes and cucumber should be added fresh after thawing.

FAQs

Is this dish suitable for keto or low-carb diets?

Yes, it’s naturally low in carbohydrates and high in protein and healthy fats.

Can I make this ahead for meal prep?

Absolutely. Store components separately or together for easy reheating.

Can I use frozen vegetables?

Yes, though fresh vegetables offer better texture and flavor.

How do I prevent the vegetables from becoming soggy?

Cook them briefly and avoid over-stirring to maintain their crispness.

What other vegetables can I use?

Try broccoli, snap peas, shredded cabbage, or mushrooms.

Can I serve this cold?

Yes, this dish can be served cold as a salad or warm as a stir-fry.

What sauces go well with this?

Soy sauce, sesame oil, tahini dressing, or a light vinaigrette.

Can I make this dairy-free?

Yes, there is no dairy in the base recipe.

Is this recipe gluten-free?

Use gluten-free soy sauce or coconut aminos to keep it gluten-free.

What kind of ground beef should I use?

85–90% lean ground beef works best for flavor and texture balance.

Conclusion

Ground Beef and Vegetable Stir-Fry Salad is a fresh, vibrant meal that brings color and nutrition to your table in just 30 minutes. With its juicy beef, crisp vegetables, and flexible seasonings, it’s a dish you’ll turn to again and again — for healthy weeknight dinners, packed lunches, or last-minute meal prep solutions.

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