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This quick ground beef stir fry brings sunny Mediterranean vibes to your dinner in minutes flat. Taking cues from Greek and Middle Eastern cooking, this tasty dish mixes lean beef with bright bell peppers and warm spices for an easy weeknight meal your family will ask for again and again.
I threw this together one night when I was beat after work, and now it's our Thursday tradition. My hubby starts hovering in the kitchen the minute the cumin and garlic hit the hot pan.
Ingredients
- Lean ground beef: 1 lb for meaty goodness without too much fat, grab 90/10 for the best taste
- Yellow and red bell peppers: one of each for natural sweetness and pretty colors, pick firm ones with shiny skin
- Red onion: one small adds a nice bite and pretty purple bits throughout
- Garlic: two cloves minced gives that must-have Mediterranean base
- Olive oil: two tablespoons extra virgin if you've got it for that true Mediterranean flavor
- Ground cumin: one teaspoon brings earthy warmth that grounds everything
- Smoked paprika: one teaspoon adds gentle smoky notes without heat, Spanish kind works great
- Ground coriander: half teaspoon gives subtle citrus hints that lift the dish
- Dried oregano: half teaspoon brings Greek flair, the Mediterranean type beats Mexican for flavor
- Fresh lemon juice: from half a lemon cuts the richness and pulls everything together
- Fresh parsley for garnish: gives color and fresh herb pop at the end
Simple Cooking Steps
- Cook the Beef:
- Get a big skillet hot over medium-high heat until you can feel warmth when you hold your hand above it. Toss in the ground beef with no oil and break it up right away with a wooden spoon. Let it sit for about 2 minutes until the bottom gets brown, then stir again. Keep cooking and breaking it up for 5-7 minutes until no pink shows. If there's more than a spoonful of fat, tip the pan and scoop some out.
- Build the Flavor Base:
- Pour the olive oil into the pan with the cooked beef. Throw in the diced red onion and cook for about 2 minutes, stirring often until it goes clear. Add the minced garlic and stir constantly for 30 seconds just until you smell it but before it turns brown. This mix will give the whole dish that classic Mediterranean kick.
- Toss in the Peppers:
- Drop both the chopped yellow and red bell peppers into the skillet. Mix them with the beef and onions. Let them cook for 3-4 minutes, stirring now and then. You want them a bit soft but still with some crunch. They'll look shiny and softer but still keep their shape.
- Spice it Up:
- Sprinkle all your spices across the mix—cumin, smoked paprika, coriander, oregano, salt and pepper. Stir non-stop for about a minute to wake up the spices in the warm oil, letting their flavors come alive. Make sure the spices coat all the meat and veggies evenly. You'll notice the smell gets way stronger and richer.
- Add the Final Touch:
- Take the pan off the heat and squeeze lemon juice all over everything. Give it one last gentle toss to spread the tangy juice throughout. Throw the chopped parsley on top just before you serve to add green color and fresh flavor that balances the rich meat. If you want, add some sesame seeds for a bit of nutty crunch.
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Smoked paprika is my magic trick in this dish. I learned how amazing it is during a cooking class in Barcelona, and now I keep three kinds in my kitchen. My kids used to pick around the peppers until I started cutting them bigger—somehow that made them more appealing on their plates.
Prep Ahead Ideas
This stir fry actually tastes better after a night in the fridge as the spices sink deeper into the meat and veggies. Go ahead and make twice as much, then store portions in sealed containers for up to 3 days. The flavor gets even better, making this perfect for your weekly food prep. When you're ready to eat, warm it up in a pan with a splash of water to bring back the moisture, or cover and microwave for about 2 minutes.
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How To Serve It
This dish stands on its own, but really shines with the right pairings. Spoon it over fluffy couscous that cooks in just 5 minutes for a true Mediterranean feel. If you're watching carbs, try it with cauliflower rice or next to a simple Greek salad. I love stuffing it in warm pita pockets with a spoonful of tzatziki for an easy handheld dinner. It's also fantastic as a filling for stuffed peppers topped with crumbled feta and baked till hot and bubbly.
Mediterranean Flair
This isn't strictly from one place but borrows tasty ideas from all around the Mediterranean. The cumin and coriander nod to North African cooking, while the peppers and oregano feel more Greek. In Lebanon, they might add pine nuts and cinnamon, which you can totally try for a change. What makes Mediterranean food so great is how flexible it is, focusing on fresh, simple stuff made amazing with just the right spices.
Frequently Asked Questions
- → What pairs well with this dish?
Plate it up alongside rice or quinoa, tuck it into pita bread, or stuff it into peppers or wraps for a quick, versatile option.
- → Will other meats work here?
Sure thing! Swap ground beef with chicken, turkey, or even lamb for a bit of variety.
- → How do I add more spice?
Mix in some red chili flakes or fresh chopped chili while cooking to bring up the heat level.
- → Can I prep it early?
Definitely! You can cook it ahead, keep it fresh in the fridge for up to three days, and reheat it when needed.
- → What veggies can replace the peppers?
Try swapping peppers for zucchini, carrots, or any vegetable you’d like to add for a new flavor spin.