Ground Beef Veggie Skillet Recipe (2024)

FAQs

Can you cook ground beef and veggies in the same pan? ›

Scoot the vegetables to one side of the cast iron skillet and add the ground beef. Flatten the beef against the skillet, creating a beef layer. Sprinkle with sea salt and ground ginger. Allow beef to brown 2 minutes, then flip to the other side and continue browning another 2 minutes.

Cook the meat first to get that caramelization, then take it out and add in your veggies. The veggies will absorb all of the meaty flavors and scrape up all the delicious bits it left behind. In the end, you'll get caramelized, flavorful meat and tender, not mushy veggies.

In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.

(Remember, a bit of pink is okay if the meat registers 160°F.) On most stove tops, browning a pound of ground beef takes approximately 7 to 10 minutes. Remember, it's important to continue stirring and breaking the pieces into the same size with the wooden spoon or heatproof spatula so the ground beef cooks evenly.

Heat oil in a large skillet over medium heat. Add celery, onion, carrots, green beans, mushrooms, and zucchini and sauté for 2 to 3 minutes. Add oregano and stir to combine. Crumble in ground beef and cook, stirring, until no longer pink, about 5 to 7 minutes.

Whether you choose a fattier ratio or a leaner blend, using a bit of oil will keep the ground beef from sticking to the pan. For leaner ratios, olive oil is an excellent choice to add richness and flavor, but vegetable oil works well, too, especially for higher-heat cooking.

Excess water in the pan diminishes browning and the Maillard reaction, which is what makes seared meat delicious. The result is soggy veggies and meat that hasn't browned well. You can cook your meat and veggies in the same skillet, but cook the meat first, take it out, and then add in your veggies.

Season the ground beef and brown it in olive oil until cooked through. Drain grease and set aside. Deglaze the skillet with white wine (or broth), and let it reduce by half. Add the broccoli, green beans, mushrooms, onions, and celery and cook for 3 minutes, or until slightly softened.

The USDA notes that vegetables take longer to slow-cook than meat, so add your veggies to the pot first, especially root veggies like potatoes and carrots; no one wants to bite into hard chunks of these.

FIGHTBAC! d Separate fresh fruits and vegetables from raw meat, poultry and seafood. Do not use the same cutting board without cleaning with hot water and soap before and after preparing fresh fruits and vegetables. d Cook or throw away fruits or vegetables that have touched raw meat, poultry, seafood or their juices.

Can you cook raw meat and frozen vegetables together? ›

Yes you can as long as the meat reaches an internal temperature of at 160 degrees for at least 10 minutes the vegetables will be cooked just rite.

If you're working with a nonstick pan, you may not need to add any additional oil. The natural fat from the ground beef will help the meat brown and prevent it from sticking. If you prefer, you can add 2 teaspoons of olive oil to the pan before adding the beef.

If you are browning ground beef, it generally contains enough fat that no more needs to be added. If cooking ground chicken, turkey or pork or lean ground beef, adding fat to the pan is important to be sure the meat does not stick to the pan as it cooks.

Is it safe to cook raw meat and vegetables together in the same pan at the same time? Yes, this is a safe method of cooking, as long as everything in the pan is fully cooked before eating.

Cooking can kill most food poisoning organisms – it is important not to spread the organisms from the raw food back to the cooked food. Keeping raw and cooked food separate stops the bacteria from raw food re-contaminating cooked food.

Once the chicken is cooked, remove it to a cutting board and tip the cooked vegetables into the chicken pan, tossing them in the chicken-y juices. Put this pan into the oven for 5 minutes, to reheat the vegetables slightly, then turn the oven off while the chicken rests.