Mediterranean Ground Beef Stir Fry (Print version)

One-pan Mediterranean ground beef stir fry with bell peppers, zucchini, cherry tomatoes, warm spices, and crumbled feta. Ready in 30 minutes.

# Ingredients:

For the beef

01 - 1 lb (450 g) ground beef, 80/20 or 85/15
02 - 1 tablespoon olive oil
03 - Salt and black pepper to taste

For the vegetables

04 - 1 medium yellow onion, diced
05 - 4 cloves garlic, minced
06 - 1 red bell pepper, sliced into strips
07 - 1 yellow bell pepper, sliced into strips
08 - 1 medium zucchini, sliced into half-moons
09 - 1 cup (150 g) cherry tomatoes, halved

For the spice base and finish

10 - 1 tablespoon tomato paste
11 - 1 teaspoon dried oregano
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon ground cumin
14 - 1/4 teaspoon ground cinnamon
15 - 1/4 teaspoon red pepper flakes (optional)
16 - 2 tablespoons fresh lemon juice (about half a lemon)
17 - 1/4 cup (15 g) fresh parsley, roughly chopped
18 - 1/3 cup (50 g) crumbled feta cheese (optional)

# Instructions:

01 - Heat olive oil in a large skillet over medium-high heat. Add the ground beef and press it flat. Leave undisturbed for 2 minutes, then break apart and cook until no pink remains, 6 to 8 minutes total. Drain excess fat, leaving a thin layer. Season with salt and pepper.
02 - Lower heat to medium. Add the diced onion and cook, stirring occasionally, until softened and lightly golden, about 4 minutes. Add the minced garlic and cook 30 seconds more until fragrant.
03 - Stir in the tomato paste, oregano, paprika, cumin, cinnamon, and red pepper flakes. Cook for 1 minute, stirring constantly, until the paste darkens slightly and the spices smell fragrant.
04 - Add the bell peppers and zucchini and stir to coat. Cook over medium heat for 4 to 5 minutes, stirring occasionally, until slightly softened but still with some bite. Add the cherry tomatoes and cook 2 to 3 minutes more until they blister and start to burst.
05 - If the pan looks dry, add a small splash of water or beef broth. Remove from heat. Squeeze fresh lemon juice over everything and scatter parsley and crumbled feta on top. Serve from the skillet with warm pita, rice, or couscous.

# Good to know:

01 - Best served immediately while the vegetables still have some texture.
02 - Feta is optional but adds a salty, creamy contrast that rounds the dish out well.

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