Vegetable and Ground Beef Skillet

Name: Vegetable and Ground Beef Skillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 1 Tbsp avocado oil; 2 large carrots; 1 large crown broccoli; 6 radishes; 1 pound grass-fed ground beef; 1 tsp sea salt; 2 tsp ground ginger; 1 medium zucchini squash; 1 large yellow squash

User Reviews

4.6

306 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 Servings
Calories
284 kcal
Course
Main Course
Cuisine
American

Vegetable and Ground Beef Skillet

Tyler Espinosa

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This Vegetable and Ground Beef Skillet is a timeless classic for those who love their meat and veggies! Versatile, nourishing, and so easy to prepare! An easy low-carb, anti-inflammatory dinner recipe that can be made any night of the week!

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Ingredients

Servings

1 Tbsp avocado oil or olive oil
2 large carrots peeled and chopped
1 large crown broccoli chopped*
6 radishes chopped
1 pound grass-fed ground beef
1 tsp sea salt to taste
2 tsp ground ginger optional
1 medium zucchini squash chopped
1 large yellow squash chopped

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Instructions

Heat avocado oil in a large (12-inch) cast iron skillet over medium heat. Add the carrots, broccoli, and radishes and stir well. Cover and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
Scoot the vegetables to one side of the cast iron skillet and add the ground beef. Flatten the beef against the skillet, creating a beef layer. Sprinkle with sea salt and ground ginger.
Allow beef to brown 2 minutes, then flip to the other side and continue browning another 2 minutes. Break the beef up into chunks with a spatula and stir into the vegetables so that everything is combined.
Add the zucchini squash and yellow squash and cover. Cook, stirring occasionally, until beef is cooked through and vegetables have reached desired done-ness, about 5 minutes. Taste the vegetable and ground beef skillet for flavor and season to taste with sea salt.
Remove the lid and continue cooking and stirring occasionally until much of the liquid has evaporated, about 3 to 5 minutes.
Serve in bowls and enjoy!

Notes

*If you're sensitive to broccoli, use one bunch of broccolini instead. I've found broccoli can be difficult to digest, whereas broccolini is easier on the GI.
If you aren't sensitive to onion and garlic, add 1 cup of chopped yellow or red onion and 3 to 5 cloves of garlic. You can also add garlic powder or onion powder.