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A colorful clean eating ground beef skillet with vegetables on a white plate.

Classic Clean Eating Ground Beef Skillet

This classic clean eating ground beef skillet is a quick, healthy, and satisfying meal packed with protein and vegetables. It's perfect for a weeknight dinner and comes together in under 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil or avocado oil
  • 1 pound lean ground beef preferably grass-fed
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 bell pepper any color, diced
  • 1 cup broccoli florets chopped
  • 1 cup sliced mushrooms
  • 1 can diced tomatoes 14.5 ounce, undrained
  • 1/2 cup beef broth low sodium
  • 1 tablespoon tomato paste optional, for richer flavor
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and freshly ground black pepper to taste
  • Fresh parsley chopped, for garnish (optional)

Equipment

  • large non-stick skillet
  • cast-iron skillet

Method
 

Cooking Steps
  1. Heat the olive oil in a large non-stick or cast-iron skillet over medium-high heat.
  2. Add the ground beef to the hot skillet, break it up, and cook until browned, about 5-7 minutes.
  3. Drain any excess fat from the skillet.
  4. Sauté the chopped onion and minced garlic in the skillet with the beef for 3-5 minutes until softened and fragrant.
  5. Stir in the diced bell pepper, broccoli florets, and sliced mushrooms; cook for 5-7 minutes until tender-crisp.
  6. Pour in the undrained diced tomatoes and beef broth, then stir in the tomato paste, oregano, and basil if using.
  7. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 10-15 minutes to meld flavors and finish cooking.
  8. Season the skillet mixture with salt and freshly ground black pepper to taste.
  9. Garnish with fresh parsley, if desired, and serve immediately.

Notes

For a spicier kick, add a pinch of red pepper flakes with the dried herbs. This recipe is also great for meal prepping; simply divide into containers for easy lunches throughout the week.