This colorful skillet dish brings together tender ground beef, sweet bell pepper, soft-yet-slightly-firm zucchini, juicy cherry tomatoes, and a creamy, salty finish of feta. It is quick enough for a busy evening but full of Mediterranean-style flavor, thanks to good olive oil, garlic, warm spices, fresh parsley, and a bright squeeze of lemon at the end. Everything cooks in one pan, so you get minimal cleanup and a complete, satisfying meal that you can serve as is or over your favorite base such as rice, couscous, or crusty bread.
Because the ingredients are simple and easy to find, the success of this stir-fry comes down to the way you cook them: browning the beef properly, softening the vegetables just enough, and adding the feta and lemon at the right moment so they stay bright and fresh. Follow the detailed steps below and you will end up with a vibrant, flavorful stir-fry that looks as good as it tastes.
Ingredients (4 servings)
- 1 lb (450 g) lean ground beef
- 2 tbsp olive oil
- 1 red bell pepper, diced
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp ground cumin
- ¼ tsp chili flakes (optional)
- Salt and black pepper, to taste
- ½ cup crumbled feta cheese
- 2 tbsp fresh parsley, chopped
- Juice of ½ lemon
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 420 kcal per serving
Servings: 4
Instructions
- Prepare your ingredients before you start cooking
Begin by setting up your workspace so the cooking process is smooth and quick. Dice the red bell pepper into small, even pieces so they cook at the same speed. Slice the zucchini into medium-thick half-moons; if they are too thin, they may become mushy, and if too thick, they may stay too firm. Rinse and dry the cherry tomatoes, then cut them in half. Mince the garlic cloves finely so they blend into the beef and vegetables instead of leaving large chunks. Crumble the feta cheese into small, bite-size pieces and chop the fresh parsley. Finally, cut the lemon in half and set aside the half you will use for juice. - Heat the skillet and brown the beef
Place a large, wide skillet on the stove over medium-high heat. Give the pan a minute or two to heat up before adding anything; a hot pan helps the beef brown properly instead of steaming. Pour in the olive oil and tilt the skillet gently so the bottom is coated with a thin, even layer of oil. Add the lean ground beef to the hot oil, breaking it up with a wooden spoon or spatula into small crumbles. Let it cook for about 5–6 minutes, stirring occasionally but not constantly. Allow some of the beef to sit undisturbed against the hot surface so it develops browned, slightly crispy bits that add extra flavor. As the beef cooks, season lightly with a pinch of salt to help it release moisture and deepen its taste. When there is no pink left and the beef is nicely browned and cooked through, check the bottom of the pan. If there is more fat than you like, carefully tilt the skillet and spoon off or drain the excess so the stir-fry remains light and not greasy. - Season the beef with garlic and spices
Once the beef is cooked and any excess fat has been removed, keep the skillet on medium-high heat. Add the minced garlic directly to the beef. Stir well so the garlic is mixed throughout and comes into contact with the warm fat and meat juices. Cook for about 30–60 seconds, just until the garlic becomes fragrant; avoid letting it brown too much, as burnt garlic tastes bitter. Sprinkle the smoked paprika, dried oregano, ground cumin, and chili flakes (if using) over the beef. Add a little more salt and freshly ground black pepper to taste. Stir thoroughly so every bit of beef is coated in the spice mixture. This step perfumes the whole dish and ensures the flavor base is rich and well-seasoned before you add the vegetables.
- Sauté the bell pepper and zucchini
Add the diced red bell pepper and the zucchini half-moons to the skillet. Toss them with the beef so they are coated in the seasoned oil and meat juices. Spread everything out into an even layer so the vegetables have good contact with the hot surface. Cook for about 3–4 minutes, stirring occasionally. You are looking for the bell pepper to begin to soften while still keeping a slight crunch, and for the zucchini to lose its raw look and become tender at the edges but not collapsing. If a little moisture releases from the vegetables, that is normal; the heat will help it evaporate. Adjust the heat if necessary to maintain an active sizzle without burning. - Add the cherry tomatoes and finish cooking the vegetables
Once the pepper and zucchini have softened slightly, add the halved cherry tomatoes to the skillet. Stir them gently into the beef and vegetable mixture so they are evenly distributed. Cook for about 2 minutes, just until the tomatoes start to blister and release some of their juices. They should soften and become juicy but still hold their shape rather than completely breaking down. Taste the mixture and adjust the seasoning with a little more salt and black pepper if needed. If at this point the pan seems too wet for your liking, you can increase the heat for a short moment, letting excess liquid cook off while you stir gently. - Finish with lemon, feta, and parsley off the heat
Turn off the heat and remove the skillet from the burner. While the mixture is still hot, squeeze the juice of ½ lemon over the top, catching any seeds with your hand or a small strainer. The lemon juice will brighten the flavors and balance the richness of the beef and feta. Immediately sprinkle the crumbled feta cheese over the stir-fry, followed by the chopped fresh parsley. Stir gently, just enough to distribute the feta and herbs throughout without crushing the vegetables. The residual heat from the pan will soften the feta slightly so it becomes creamy around the edges but does not fully melt, leaving small, tangy pockets in each bite. - Serve the stir-fry while warm
Spoon the Vibrant Mediterranean Beef Stir-Fry into shallow bowls or plates. If you like, you can finish each portion with a light drizzle of olive oil on top to add extra shine and richness, using only the oil already listed in the ingredients. Serve the dish immediately while it is still hot, with the vegetables tender and the feta just softened. Enjoy it as a complete meal on its own, or pair it with a simple side such as rice, couscous, or a green salad. Leftovers can be cooled, stored in an airtight container in the refrigerator, and gently reheated in a skillet over low heat the next day.