One Pan Ground Beef and Vegetables Recipe

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One Pan Ground Beef and Vegetables Recipe

Here's a quick, flavorful one-pan ground beef and vegetable dinner that's perfect for busy nights. Easy to make, packed with protein and veggies, and cleanup is a breeze!

Prep Time15

Total Time45

Course: Main Course

Cuisine: Asian

Servings: servings

Calories: 627kcal

Author: Helene Dsouza

Equipment

Wok or Large deep Skillet
2 Wood or Bamboo Spatula

Ingredients

2 Tablespoon Oil
1 Onion
2 Cloves Garlic
3½ Cups Mixed Vegetables *see Notes
Salt to season
¼ Teaspoon Black Pepper
½ Teaspoon Cumin Seeds Ground
½ Teaspoon Cayenne Pepper Ground optional
½ Teaspoon Coriander Seeds Ground
1 Teaspoon Oregano
½ Teaspoon Paprika sweet, spicy or smoked
1 Pound Ground Beef
½ Cup Water
Cilantro or Parsley fresh to top, optional

US - Metric

Instructions

Slice your onion, chop the garlic and cut your vegetables small.
Heat a large deep skillet or a wok (I prefer the wok for the size), with the oil and stir in the onion first. Keep on a medium heat setting. Sauté onion slices soft and then add the chopped garlic and stir, cook briefly.
1 Onion, 2 Cloves Garlic, 2 Tablespoon Oil
Stir in cut mixed vegetables on a medium flame.
3½ Cups Mixed Vegetables
Season with salt, black pepper, ground cumin seeds, ground coriander seeds, oregano, paprika, and cayenne pepper. Mix it all well and cook for 2–3 minutes.
Salt, ¼ Teaspoon Black Pepper, ½ Teaspoon Cumin Seeds Ground, ½ Teaspoon Cayenne Pepper Ground, ½ Teaspoon Coriander Seeds Ground, 1 Teaspoon Oregano, ½ Teaspoon Paprika
Now it's time to throw in the ground beef. Use two spatulas to break and mix the beef into the vegetables. Regulate your stove heat and keep over a medium to high heat setting.
1 Pound Ground Beef
Pour in water and combine. Keep on a medium-low heat setting and cook down your meal, stirring occasionally so that nothing sticks to the bottom.
½ Cup Water
Take from the heat when all the liquids have dissolved. Garnish with freshly chopped cilantro or parsley.
Cilantro or Parsley

Notes

For the mixed vegetables you can use your preferred mix or what you have in your fridge. Cabbage, bell pepper, zucchini, other summer squash, baby corn, corn, peas, green beans, carrots, all make good choices. You can use frozen vegetables as well.

Nutrition