In a Hurry Beef and Vegetable Skillet
Perfect for busy weeknights, the "In a Hurry Beef and Vegetable Skillet" is a quick and flavorful one-pan dinner that comes together in just 30 minutes. Featuring tender ground beef, crisp bell peppers, zucchini, and carrots, this recipe balances savory and fresh flavors with a tangy, umami-packed sauce made from soy sauce, tomato paste, and beef broth. A touch of garlic and optional red chili flakes adds a delightful kick, while fresh parsley offers a bright finishing touch. This easy skillet meal is incredibly versatile—serve it over rice, mashed potatoes, or with crusty bread for a wholesome and satisfying entrée. Ideal for meal prep or a last-minute dinner solution, this dish is as nutritious as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 bell peppers, diced (any color)
- 1 medium zucchini, sliced
- 2 medium carrots, thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon cornstarch
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 0.25 teaspoon red chili flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat a large skillet over medium-high heat and add the olive oil.
Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain excess fat if necessary.
Reduce the heat to medium. Add the diced onion and minced garlic to the skillet and sauté until fragrant and the onion is softened, about 2-3 minutes.
Stir in the diced bell peppers, zucchini slices, and carrot slices. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
In a small bowl, whisk together the soy sauce, tomato paste, beef broth, cornstarch, black pepper, salt, and red chili flakes (if using).
Pour the sauce mixture into the skillet and stir well to combine. Let it simmer for 2-3 minutes or until the sauce slightly thickens and coats the beef and vegetables.
Taste and adjust seasonings if needed.
Garnish with freshly chopped parsley and serve warm. This dish pairs well with rice, mashed potatoes, or crusty bread for a complete meal.
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.7 g | 124% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 4215 mg | 183% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 25.6 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3167 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
