Description
Ground Beef and Vegetable Stir-Fry Salad combines savory ground beef with vibrant, crisp vegetables for a wholesome and satisfying one-bowl meal. It’s quick, protein-packed, and perfect for lunch, dinner, or meal prep.
Ingredients
Units
Scale
- 1 lb ground beef (85% lean recommended)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 yellow bell pepper, diced
- 1/2 red onion, chopped
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, sliced
- 1/2 cucumber, sliced
- 2 tablespoons fresh parsley or cilantro, chopped
- Salt and black pepper, to taste
- 1–2 tablespoons soy sauce or coconut aminos (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add garlic and sauté for 30 seconds until fragrant.
- Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Stir in onion, bell pepper, and zucchini. Cook for 5–7 minutes until vegetables are tender-crisp.
- Season with salt, pepper, and soy sauce or coconut aminos if using. Mix well and remove from heat.
- In a large bowl, combine the beef mixture with cherry tomatoes and cucumber slices. Toss gently to combine.
- Top with chopped parsley or cilantro and serve warm or at room temperature.
Notes
- Serve over leafy greens like spinach, arugula, or romaine for added volume.
- Add red pepper flakes or sriracha for a spicy variation.
- Swap in ground turkey, chicken, or plant-based meat for variety.
- Add grated ginger and sesame oil for an Asian twist.
- Use fresh vegetables for best texture, especially for cucumber and tomatoes.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg