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Close up of a cast iron skillet with ground beef and vegetables inside sitting on a wooden backdrop with a golden napkin.
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4.45 from 83 votes

Vegetable and Ground Beef Skillet

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!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Beef Main Dishes
Cuisine: American
Servings: 4 Servings
Calories: 284kcal
Author: Julia

Ingredients

  • 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

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.
    broccoli, carrots, and radishes in a cast iron skillet, sautéing.
  • 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.
    Ground beef in a skillet with vegetables.
  • 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.
    ground beef broken into chunks with vegetables in a skillet.
  • 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.
    Skillet of beef and vegetables on a white background.
  • 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!

Video

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.

Nutrition

Serving: 1(of 4) | Calories: 284kcal | Carbohydrates: 9g | Protein: 25g | Fat: 16g | Sugar: 3g