Bright, homey, and full of warm spices, Mediterranean Ground Beef Stir-Fry wakes your kitchen with good smells and simple comfort. If you want a fast weeknight meal that feels special, this dish fits the bill. I like to keep it handy when family comes hungry after work or soccer practice. For a spicier twist, try a similar idea like this spicy ground beef stir-fry bowl for inspiration.
Why Make This Recipe
- Quick & Easy: On the table in about 25–30 minutes.
- Family Favorite: Mild spices and familiar textures please kids and grown-ups.
- Budget-Friendly: Uses ground beef and pantry staples.
- Comforting: Warm, saucy, and full of bright lemon and olive notes.
This recipe stands out because it mixes classic Mediterranean flavors—tomato, olive, lemon, and feta—into a fast skillet meal. It feels cozy like a homemade dinner and a little bright like a sunny afternoon. It can become one of those comfort meals you make when you want both ease and flavor. For another simple beef stir idea, check a different take on beef and greens here: beef and broccoli stir-fry.
Ingredients
For the stir-fry:
- 1 lb (450 g) ground beef (85% lean works well)
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 tsp dried oregano
- 1/2 tsp ground cumin (optional)
- 1/2 tsp smoked paprika (or sweet paprika)
- Salt and black pepper, to taste
- 2 tbsp olive oil
For the sauce and finish:
- 1 can (14 oz / 400 g) diced tomatoes, drained slightly
- 1/2 cup pitted Kalamata olives, halved
- 1 tbsp tomato paste (adds depth)
- Juice of 1/2 lemon (about 1–2 tbsp)
- 1/4 cup crumbled feta cheese (add more if you like)
- Fresh parsley, chopped, for garnish
Helpful notes:
- Use extra-virgin olive oil for flavor.
- Taste and adjust salt at the end because olives and feta add saltiness.
How to Make Mediterranean Ground Beef Stir-Fry
- Prep first: slice the onion, mince garlic, dice the pepper, drain the tomatoes, and crumble the feta. This keeps you from rushing later.
- Mini-tip: Having everything ready speeds cooking and keeps the meat from overcooking.
- Heat a large skillet over medium-high heat and add 1 tbsp olive oil. When it shimmers, add the ground beef. Break it up and brown until no pink remains, about 6–8 minutes. Drain excess fat if needed.
- Why this matters: Browning builds flavor through caramelization.
- Push the beef to one side, add the remaining oil, then add the onion and bell pepper. Sauté for 4–5 minutes until soft and slightly golden. Add the garlic and cook 30 seconds until fragrant.
- Mini-tip: Cook the veg until soft so the dish feels homey and tender.
- Stir the beef back in. Add oregano, cumin, smoked paprika, tomato paste, and the drained diced tomatoes. Mix well and simmer for 5–7 minutes so the flavors meld and the sauce thickens a bit.
- Why this matters: Simmering lets the tomato taste mellow and marry with the spices.
- Add the halved olives and lemon juice. Stir and cook 1–2 minutes more to warm the olives through. Taste and adjust salt and pepper.
- Mini-tip: Add lemon at the end for a fresh brightness that lifts the whole dish.
- Remove from heat and sprinkle crumbled feta and chopped parsley on top. The feta melts slightly and gives a creamy, salty finish.
- Why this matters: Feta adds tang and soft texture against the hearty beef.
- Serve hot over rice, in warm pita, or alongside a green salad.
- Mini-tip: A dollop of plain yogurt or tzatziki cools the palate and makes it extra cozy.
How to Serve Mediterranean Ground Beef Stir-Fry
- Spoon over steamed rice or quinoa and finish with extra parsley and a lemon wedge.
- Stuff into warm pita pockets with shredded lettuce, sliced cucumber, and a spoonful of plain yogurt or tzatziki.
- Serve on a bed of mixed greens for a lighter meal and scatter extra feta and olives for color.
How to Store Mediterranean Ground Beef Stir-Fry
- Fridge: Cool to room temperature, store in an airtight container for up to 3–4 days. Reheat gently in a skillet over medium heat, adding a splash of water if it feels dry.
- Freezer: Place in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a skillet for best texture, or microwave in short bursts, stirring between intervals for even heat.
Tips to Make Mediterranean Ground Beef Stir-Fry
- Use medium-high heat to brown meat well for deeper flavor.
- Drain excess fat if beef is very fatty to keep the sauce light.
- Add lemon at the end to brighten the whole dish.
- Taste before adding salt—olives and feta add plenty of salt.
- Make extra sauce (more tomato paste + a splash of broth) if you like it saucier.
Variation
- Vegetarian: Swap ground beef for cooked lentils or finely chopped mushrooms for a similar texture and add a splash of vegetable broth.
- Gluten-free: This recipe is naturally gluten-free—just serve over rice or gluten-free pita.
FAQs
Can I use ground lamb instead of beef?
Yes. Ground lamb adds a richer, slightly sweeter flavor that pairs nicely with oregano and olives. Brown it the same way and adjust salt to taste.
How long will leftovers last?
Stored in the fridge in an airtight container, leftovers last 3–4 days. Reheat until steaming hot before serving.
Can I make this ahead for meal prep?
Absolutely. Cook and cool, then portion into meal containers. Add fresh herbs and feta just before serving for best texture.
Conclusion
This Mediterranean Ground Beef Stir-Fry is a cozy, bright weeknight winner that brings simple pantry flavors together into something warm and satisfying. It’s quick to spin up, forgiving to tweak, and easy to stretch for leftovers. If you want another version or inspiration, see this helpful recipe: Mediterranean Ground Beef Stir Fry – Downshiftology. Please leave a comment and a star rating if you try it, and share the love on Pinterest or Facebook. What twist did you try? Let us know below!
Print
Mediterranean Ground Beef Stir-Fry
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick and easy Mediterranean Ground Beef Stir-Fry that’s full of flavor and perfect for busy weeknights.
Ingredients
- 1 lb (450 g) ground beef (85% lean)
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 tsp dried oregano
- 1/2 tsp ground cumin (optional)
- 1/2 tsp smoked paprika (or sweet paprika)
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 can (14 oz / 400 g) diced tomatoes, drained slightly
- 1/2 cup pitted Kalamata olives, halved
- 1 tbsp tomato paste
- Juice of 1/2 lemon (about 1–2 tbsp)
- 1/4 cup crumbled feta cheese
- Fresh parsley, chopped, for garnish
Instructions
- Prep first by slicing the onion, mincing garlic, dicing the pepper, draining the tomatoes, and crumbling the feta.
- Heat a large skillet over medium-high heat and add 1 tbsp olive oil. When it shimmers, add the ground beef and break it up. Brown until no pink remains, about 6–8 minutes. Drain excess fat if needed.
- Push the beef to one side, add the remaining oil, then add the onion and bell pepper. Sauté for 4–5 minutes until soft and slightly golden.
- Add the garlic and cook 30 seconds until fragrant.
- Stir the beef back in, then add oregano, cumin, smoked paprika, tomato paste, and the drained diced tomatoes. Mix well and simmer for 5–7 minutes.
- Add halved olives and lemon juice. Stir and cook for 1–2 minutes more.
- Remove from heat and sprinkle crumbled feta and chopped parsley on top before serving.
Notes
Serve with rice, in warm pita, or alongside a green salad. Add plain yogurt or tzatziki for a creamy finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg