Vegetable and Ground Beef Skillet
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 Servings
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Calories
284 kcal
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Course
Main Course
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Cuisine
American
Vegetable and Ground Beef Skillet
Description
The recipe starts by sautéing chopped carrots, broccoli, and radishes in avocado oil until they begin to soften. Ground beef is then added, seasoned lightly with sea salt and optional ground ginger, and browned briefly on both sides before breaking it apart and mixing with the vegetables. Additional zucchini and yellow squash are added last and cooked together until tender and the beef is fully cooked. The lid is used to trap moisture and help cook the vegetables evenly while blending flavors.
This skillet combines the variety and textures of fresh vegetables with savory ground beef, suitable for a main dish offering a mix of textures from the firmer root vegetables and softer squashes. Seasoning is straightforward and can be adjusted to taste after cooking.
Options including substituting broccolini for broccoli may help those sensitive to broccoli’s digestion. The recipe also suggests adding onions or garlic if tolerated to increase flavor complexity.
Ingredients
- 1 Tbsp avocado oil or olive oil
- 2 carrot peeled and chopped, large
- 1 broccoli chopped, large crown
- 6 radish chopped
- 1 pound ground beef grass-fed
- 1 tsp salt to taste, sea salt
- 2 tsp ground ginger optional
- 1 zucchini chopped, medium
- 1 yellow squash chopped, large
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
- You can substitute broccolini for broccoli to ease digestion if sensitive to broccoli.
- Adding one cup of chopped onion and 3–5 cloves of garlic is optional if you tolerate these flavors.
- Using garlic powder or onion powder is an alternative to fresh onions and garlic.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 284kcal | 14% |
| Carbohydrates | 9g | 3% |
| Protein | 25g | 50% |
| Fat | 16g | 25% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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