Mediterranean Ground Beef Stir Fry – Quick, Healthy & Flavorful
If you want a weeknight dinner that’s fast, colorful, and satisfying, this Mediterranean ground beef stir fry hits the mark. It cooks in one pan, uses simple ingredients, and packs bold flavors without being heavy. Think juicy ground beef, crisp vegetables, bright herbs, and a lemon-garlic finish.
It’s versatile, great for meal prep, and easy to adapt to what’s in your fridge. Serve it over rice, couscous, or greens and you’ve got a complete, feel-good meal in minutes.
Mediterranean Ground Beef Stir Fry – Quick, Healthy & Flavorful
Ingredients
Method
- Prep the ingredients: Slice the onion and peppers, halve the tomatoes, mince the garlic, and chop the herbs. Crumble the feta and slice the olives.Zest and juice the lemon.
- Brown the beef: Heat a large skillet over medium-high. Add a drizzle of olive oil and the ground beef. Season with salt and pepper.Cook, breaking it up, until well browned with some crispy edges, about 5–7 minutes. Transfer to a plate, leaving some fat in the pan.
- Cook the aromatics: In the same pan, add another splash of olive oil if needed. Add the onion and a pinch of salt.Cook 2–3 minutes until slightly softened. Stir in the garlic and cook 30 seconds, just until fragrant.
- Build the flavor base: Add 1 tablespoon tomato paste, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, and a pinch of red pepper flakes if you like heat. Stir for 30–60 seconds to toast the spices and coat the onions.
- Add the veggies: Toss in the bell peppers.Cook 3–4 minutes until crisp-tender. Return the browned beef to the pan and stir to combine.
- Brighten it up: Add the cherry tomatoes and sliced olives. Cook 1–2 minutes until the tomatoes just start to slump but still hold their shape.Squeeze in the juice of half a lemon and add half the lemon zest. Taste and adjust salt and pepper.
- Finish with greens and herbs: Fold in the spinach (or kale). Cook 30–60 seconds until just wilted.Turn off the heat and stir in a handful of chopped parsley and/or mint.
- Serve and garnish: Spoon into bowls over rice, couscous, quinoa, or greens. Top with crumbled feta, more herbs, and the remaining lemon zest. Drizzle with a little olive oil if you like.
Why This Recipe Works
- High heat, quick cook: Stir-frying ground beef over medium-high heat creates flavorful browning without drying it out.
- Balanced flavors: Garlic, lemon, cumin, and oregano give the beef a warm, fragrant base, while tomatoes and olives add brightness and tang.
- Texture contrast: Tender beef, crisp peppers, and juicy cherry tomatoes keep every bite interesting.
- Meal-prep friendly: Keeps well, reheats quickly, and works with a range of sides.
- Flexible and forgiving: Swap veggies, adjust spices, and make it mild or bold—no special techniques required.
Shopping List
- Ground beef: 1 pound (85–90% lean works best)
- Olive oil: Extra-virgin for flavor
- Red onion: 1 medium, thinly sliced
- Garlic: 3–4 cloves, minced
- Bell peppers: 2 (any colors), sliced
- Cherry or grape tomatoes: 1 heaping cup, halved
- Baby spinach or chopped kale: 2 cups
- Kalamata olives: 1/3 cup, pitted and sliced
- Feta cheese: 1/3–1/2 cup, crumbled
- Fresh herbs: Parsley and/or mint, chopped
- Lemon: 1 (zest and juice)
- Tomato paste: 1 tablespoon
- Spices: Ground cumin, dried oregano, smoked paprika, red pepper flakes (optional)
- Sea salt and black pepper
- Optional sides: Cooked rice, couscous, quinoa, cauliflower rice, or warm pita
How to Make It
- Prep the ingredients: Slice the onion and peppers, halve the tomatoes, mince the garlic, and chop the herbs. Crumble the feta and slice the olives.Zest and juice the lemon.
- Brown the beef: Heat a large skillet over medium-high. Add a drizzle of olive oil and the ground beef. Season with salt and pepper.Cook, breaking it up, until well browned with some crispy edges, about 5–7 minutes. Transfer to a plate, leaving some fat in the pan.
- Cook the aromatics: In the same pan, add another splash of olive oil if needed. Add the onion and a pinch of salt.Cook 2–3 minutes until slightly softened. Stir in the garlic and cook 30 seconds, just until fragrant.
- Build the flavor base: Add 1 tablespoon tomato paste, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, and a pinch of red pepper flakes if you like heat. Stir for 30–60 seconds to toast the spices and coat the onions.
- Add the veggies: Toss in the bell peppers.Cook 3–4 minutes until crisp-tender. Return the browned beef to the pan and stir to combine.
- Brighten it up: Add the cherry tomatoes and sliced olives. Cook 1–2 minutes until the tomatoes just start to slump but still hold their shape.Squeeze in the juice of half a lemon and add half the lemon zest. Taste and adjust salt and pepper.
- Finish with greens and herbs: Fold in the spinach (or kale). Cook 30–60 seconds until just wilted.Turn off the heat and stir in a handful of chopped parsley and/or mint.
- Serve and garnish: Spoon into bowls over rice, couscous, quinoa, or greens. Top with crumbled feta, more herbs, and the remaining lemon zest. Drizzle with a little olive oil if you like.
Keeping It Fresh
- Refrigerate: Store the stir fry (without feta) in an airtight container for up to 4 days.Add fresh feta and herbs when serving.
- Reheat gently: Warm in a skillet over medium heat with a splash of water or broth to loosen the sauce. Avoid overcooking to keep veggies crisp.
- Freeze smart: You can freeze the beef and sauce mixture for up to 3 months (skip the fresh greens and feta; add those after reheating). Thaw overnight in the fridge.
- Meal prep: Portion with rice or quinoa in containers.Keep lemon wedges and feta on the side for a fresh finish.
Why This is Good for You
- Protein-rich: Ground beef supplies iron, zinc, and B vitamins that support energy and muscle health.
- Healthy fats:</-strong> Olive oil and olives add heart-friendly monounsaturated fats.
- Veggie-forward: Bell peppers, tomatoes, and greens bring fiber, vitamin C, and antioxidants.
- Lower refined carbs (if you want): Serve over cauliflower rice or a bed of greens for a lighter option.
- Balanced meal: Protein, fiber, and healthy fats help keep you full and satisfied.
What Not to Do
- Don’t overcrowd the pan: If your pan is small, brown the beef in batches to avoid steaming and losing browning.
- Don’t skip the acid: Lemon juice and zest brighten the dish; without it, flavors fall flat.
- Don’t overcook the tomatoes: You want them juicy, not mushy. Add near the end.
- Don’t forget to taste: Adjust salt, pepper, and heat at the end. Small tweaks make a big difference.
- Don’t add feta too early: It will melt into the pan.Use it as a finishing touch.
Alternatives
- Protein swaps: Use ground turkey, chicken, or lamb. For vegetarian, try crumbled tempeh or cooked lentils.
- Veggie swaps: Zucchini, eggplant, mushrooms, or artichoke hearts all fit the Mediterranean vibe. Just adjust cook time for moisture.
- Spice variations: Add coriander, sumac, or a pinch of cinnamon for a different twist.Fresh dill is great too.
- Dairy-free: Skip feta and finish with toasted pine nuts or almonds for richness.
- Grain options: Serve with couscous, brown rice, quinoa, or orzo. For low-carb, try cauliflower rice or a big salad.
- Sauce ideas: Drizzle with tahini-lemon sauce or a quick yogurt-garlic sauce for creaminess.
FAQ
Can I make this ahead?
Yes. Cook the beef and veggies, cool, and store for up to 4 days.
Reheat and add fresh herbs, lemon, and feta right before serving.
What fat percentage is best for ground beef?
Aim for 85–90% lean. It has enough fat for flavor and browning without turning greasy. If using higher fat, drain off some fat after browning.
How do I keep the peppers crisp?
Cook them over medium-high heat and don’t over-stir.
Give them contact with the pan so they sear, then pull them while still slightly firm.
Is this spicy?
Only if you add red pepper flakes. Start with a pinch and build to taste, or leave them out for a mild version.
Can I use frozen vegetables?
You can, but thaw and pat them dry first. Cook over higher heat to drive off moisture and avoid sogginess.
How do I make it dairy-free?
Skip the feta and finish with extra herbs, lemon, and a drizzle of good olive oil.
Toasted nuts add a nice, creamy crunch.
What’s the best pan to use?
A large, heavy skillet or cast-iron pan is ideal. It holds heat well and helps the beef brown nicely.
How can I stretch this for more servings?
Add an extra pepper, more greens, and a can of chickpeas. Season to taste and you’ll get 2–3 more portions without more meat.
Wrapping Up
This Mediterranean ground beef stir fry is the kind of recipe you’ll make on repeat: fast, colorful, and full of fresh flavor.
It works with whatever you have, scales up for meal prep, and pairs with almost any base. Keep the lemon, herbs, and feta for that signature finish, and you’ll have a protein-packed dinner that tastes bright and satisfying every time. Enjoy it tonight, then enjoy the leftovers tomorrow.
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Sumayya is a home cook and recipe creator who shares simple, flavorful recipes made for everyday cooking. She believes good food should be easy, comforting, and enjoyed by everyone.
