Cooking Lucid
Easy Beef and Vegetable Skillet
A quick and hearty skillet meal packed with lean ground beef, vibrant mixed vegetables, and a savory sauce. This versatile dish is perfect for busy weeknights and easily adaptable to what you have on hand.
Prep 15 min
Cook 20 min
Total 35 min
Serves 4
Ingredients
Step 1 — For the Skillet
- 1 lb lean ground beef
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup frozen peas
- 1/2 cup beef broth
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon cornstarch (optional, for thickening)
- Salt and black pepper to taste
- Cooked rice or noodles, for serving
Instructions
- 1
Brown the Beef
Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off excess grease.
- 2
Sauté Aromatics and Harder Vegetables
Add the chopped onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic, broccoli florets, and sliced carrots. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
- 3
Create the Sauce
In a small bowl, whisk together beef broth, soy sauce, and Worcestershire sauce. If you want a thicker sauce, whisk the cornstarch into this mixture until smooth. Pour the sauce into the skillet.
- 4
Simmer and Finish
Add the frozen peas to the skillet. Bring the sauce to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce has thickened slightly and the peas are heated through. Season with salt and pepper to taste.
- 5
Serve
Serve the beef and vegetable mixture hot over cooked rice or noodles.
Nutrition per serving: 400 cal · 30g protein · 30g carbs · 18g fat · 7g fiber
