Description
When your day begs for color, flavor, and ease, this one-pan wonder steps up like a golden sunset on the Aegean. Juicy beef, sun-ripened veggies, smoky spices, and briny olives—this dish wraps all the warmth of a Mediterranean garden party into a 30-minute miracle. Inspired by a wild backyard lunch in Crete (yes, with rogue chickens), this stir fry isn’t just a recipe—it’s a mood. One skillet. One burst of joy. Endless bites of summer.
Ingredients
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1 lb Lean Ground Beef (85%+)
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1 tbsp Olive Oil
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1 Small Onion, finely chopped
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3 Garlic Cloves, minced
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1 Bell Pepper (red or yellow), diced
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1 Small Zucchini, diced
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½ tsp Salt + ½ tsp Black Pepper
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1 tsp Ground Cumin
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1 tsp Smoked Paprika
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½ tsp Dried Oregano
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¼ tsp Red Pepper Flakes (optional)
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½ cup Cherry Tomatoes, halved
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¼ cup Kalamata Olives, sliced
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2 tbsp Fresh Parsley, chopped
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1 tbsp Fresh Lemon Juice
Toppings:
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¼ cup Crumbled Feta
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¼ cup Toasted Pine Nuts
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½ tsp Sumac (optional)
Instructions
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Sauté Aromatics: In a large skillet, heat olive oil over medium-high. Cook onion for 3 mins, add garlic, stir 30 secs.
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Brown the Beef: Add beef, break it up, and cook 5–6 mins until browned. Drain excess fat.
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Add Veggies & Spices: Stir in bell pepper, zucchini, salt, pepper, cumin, paprika, oregano, and flakes. Cook 5–7 mins until veggies are tender-crisp.
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Add Burst of Freshness: Toss in cherry tomatoes, olives, and parsley. Stir in lemon juice. Cook 2 mins until tomatoes soften.
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Finish & Top: Remove from heat. Sprinkle feta, pine nuts, and optional sumac. Let rest 2 mins before serving.
Notes
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Toast spices briefly in the oil for deeper flavor.
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Use fresh lemon—not bottled—for brightness.
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Serve with warm pita, quinoa, or over greens!
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Calories: 420 kcal per serving
- Fat: 28g
- Carbohydrates: 12g
- Protein: 29g