Classic Ground Beef Veggie Bowls
Quick and easy, these Classic Ground Beef Veggie Bowls are packed with flavor and healthy vegetables, perfect for a weeknight dinner. Customize with your favorite veggies and enjoy a satisfying meal.
Equipment
- large skillet or wok
- small bowl
Ingredients
Main Ingredients
- 1 lb Lean Ground Beef 80/20 or leaner
- 2 cups Broccoli florets
- 1 large Bell Pepper any color, sliced
- 1 Zucchini chopped
- 1 cup Spinach fresh
- 1 cup Mushrooms sliced
- small Onion sliced
- 3 cloves Garlic minced
- 1 tbsp Fresh Ginger grated
- 2 tbsp Olive Oil or Avocado Oil
Sauce Ingredients
- 1/4 cup Soy Sauce or Tamari for gluten-free
- 1 tbsp Sesame Oil
- 1 tbsp Rice Vinegar
- 1/2 tsp Red Pepper Flakes optional
- Salt and Black Pepper to taste
Garnish
- Sesame seeds
- chopped green onions
- lime wedges
Instructions
Preparation
- Wash and chop all vegetables into bite-sized pieces; mince garlic and grate ginger.
Cooking
- Brown the ground beef in a large skillet or wok over medium-high heat, then drain excess fat.
- Add sliced onion to the skillet and cook until softened, then stir in minced garlic and grated ginger until fragrant.
- Stir-fry harder vegetables like broccoli and bell peppers for 3-5 minutes until tender-crisp, then add softer vegetables like zucchini, mushrooms, and spinach until just wilted.
- Whisk together soy sauce, sesame oil, rice vinegar, and red pepper flakes in a small bowl to make the sauce.
- Pour the sauce over the beef and vegetable mixture, tossing to coat evenly, and cook for another minute to warm through.
Serving
- Divide the mixture among serving bowls and garnish with sesame seeds, chopped green onions, and lime juice if desired; serve immediately.
Notes
This recipe is highly adaptable. Feel free to swap out vegetables based on what you have on hand or what's in season. For an extra kick, increase the red pepper flakes or add a dash of sriracha. Serve over rice or noodles for a more substantial meal.