Why You’ll Love This Recipe
-
Keto-Friendly: Low in carbohydrates and high in healthy fats, making it suitable for ketogenic diets.
-
Quick and Easy: Ready in under 30 minutes, ideal for busy schedules.
-
Flavorful: Combines the savory taste of ground beef with fresh vegetables and Mediterranean herbs.
-
Customizable: Easily adaptable to include your favorite low-carb vegetables or spices.
Ingredients
1 lb ground beef
½ cup chopped onion
2 cloves garlic, minced
1 cup mixed bell peppers (green, red, yellow), sliced
1 cup sliced zucchini
1 cup sliced cherry tomatoes
2 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
¼ cup crumbled feta cheese (optional)
Fresh parsley, chopped (optional)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Prepare the Ingredients: Chop the onion, mince the garlic, and slice the bell peppers, zucchini, and cherry tomatoes. Set aside.
-
Cook the Ground Beef: In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks.
-
Add the Aromatics: Once the ground beef is browned, add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent and the garlic is fragrant.
-
Add the Vegetables: Add the sliced bell peppers, zucchini, and cherry tomatoes to the skillet. Cook until the vegetables are tender-crisp.
-
Season: Add the dried oregano and thyme to the skillet and stir to combine. Season with salt and pepper to taste.
-
Serve: Serve the stir fry hot, topped with crumbled feta cheese and chopped fresh parsley if desired.
Servings and Timing
-
Servings: 4
-
Prep Time: 10 minutes
-
Cook Time: 15 minutes
-
Total Time: 25 minutes
Variations
-
Add Heat: Incorporate diced jalapeños or red pepper flakes for a spicy kick.
-
Use Different Proteins: Swap ground beef for ground turkey, chicken, or lamb for varied flavors.
-
Incorporate Greens: Add spinach or kale for extra nutrients.
-
Add a Zesty Twist: Squeeze fresh lemon juice over the dish before serving for added brightness.
Storage/Reheating
-
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
-
Reheating: Reheat in a skillet over medium heat until warmed through. Alternatively, microwave in 30-second intervals, stirring in between.
FAQs
Is this recipe suitable for a keto diet?
Yes, this recipe is low in carbohydrates and high in healthy fats, making it suitable for ketogenic diets.
Can I use ground turkey instead of beef?
Absolutely! Ground turkey can be used as a leaner alternative to ground beef.
Can I add other vegetables?
Yes, feel free to add other low-carb vegetables like spinach, mushrooms, or eggplant.
Is feta cheese necessary?
Feta cheese adds a tangy flavor, but it's optional. You can omit it or substitute with another cheese of your choice.
Can I make this dish ahead of time?
Yes, you can prepare the stir fry ahead of time and store it in the refrigerator for up to 3 days.
Can I freeze leftovers?
It's not recommended to freeze this dish as the vegetables may become mushy upon reheating.
How can I make this dish spicier?
Add diced jalapeños, red pepper flakes, or a dash of hot sauce during cooking to increase the heat.
Can I use fresh herbs instead of dried?
Yes, you can use fresh oregano and thyme. Use about 1 tablespoon of each to replace the dried herbs.
What can I serve this stir fry with?
This stir fry pairs well with cauliflower rice, zucchini noodles, or a simple green salad.
Is this recipe gluten-free?
Yes, all the ingredients used in this recipe are gluten-free.
Conclusion
The Keto Mediterranean Ground Beef Stir Fry is a flavorful, nutritious, and easy-to-make dish that combines the best of Mediterranean cuisine with the principles of a ketogenic diet. Its versatility allows for customization to suit your taste preferences, making it a perfect addition to your weeknight dinner rotation. Whether you're following a keto lifestyle or simply looking for a healthy meal, this stir fry is sure to satisfy your cravings.
Keto Mediterranean Ground Beef Stir Fry
A vibrant and hearty dish combining smoky grilled chicken, creamy tangy Mexican street corn salad, and zesty cilantro-lime rice, inspired by Mexican street food elote.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 bowls
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Ingredients
4 small boneless, skinless chicken breasts
¼ cup olive oil (for marinade)
¼ cup lime juice (for marinade)
2 tablespoons chopped fresh cilantro (for marinade)
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 cloves garlic, minced (for marinade)
½ teaspoon salt (for marinade)
¼ teaspoon ground black pepper (for marinade)
2 cups grilled corn kernels (from 3-4 ears of corn)
⅓ cup mayonnaise
¼ cup crumbled feta cheese
2 tablespoons chopped fresh cilantro (for corn salad)
1-2 tablespoons lime juice (for corn salad)
½ tablespoon minced garlic (for corn salad)
½ teaspoon chili powder
¼ teaspoon paprika
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
¼ cup diced red onion
¼ cup crumbled cotija cheese
4 cups cooked rice of your choice
Black beans (optional)
Cherry tomatoes, halved (optional)
Jalapeño slices (optional)
Lime wedges
Additional fresh cilantro leaves
Sour cream (optional)
1-2 avocados, sliced (optional)
Instructions
- Prepare the Marinade: In a small bowl, combine olive oil, lime juice, chopped cilantro, ground cumin, smoked paprika, minced garlic, salt, and black pepper. Mix well.
- Marinate the Chicken: Place chicken breasts in a shallow baking dish, pour marinade over them, cover, and refrigerate for 15 minutes to 1 hour.
- Grill the Chicken: Preheat grill to medium heat (400-450°F). Remove chicken from marinade and grill over direct heat for 4-6 minutes per side.
- Finish Cooking: Move chicken to indirect heat and cook 5-7 more minutes until internal temperature reaches 160°F. Let rest 5 minutes (temperature will rise to 165°F). Slice or cube.
- Grill the Corn: Preheat grill to 450°F. Lightly coat corn ears with olive oil and salt. Grill turning every 2-3 minutes for 10-12 minutes until charred. Cool and cut kernels from cob.
- Mix the Salad: In a large bowl, combine grilled corn kernels, mayonnaise, feta, cilantro, lime juice, minced garlic, chili powder, paprika, salt, pepper, diced red onion, and cotija cheese. Mix well and adjust seasoning.
- Assemble the Bowls: Divide cooked rice among four bowls.
- Add Toppings: Top each bowl with grilled chicken and street corn salad. Customize with black beans, cherry tomatoes, jalapeño slices, lime wedges, cilantro, sour cream, and avocado slices as desired.
Notes
- Protein Alternatives: Use grilled shrimp, steak, or tofu instead of chicken.
- Rice Options: Substitute with brown rice, quinoa, or cauliflower rice for low-carb.
- Spice Level: Adjust chili powder and jalapeños for more heat.
- Dairy-Free: Use dairy-free mayonnaise and omit cotija cheese.
- Storage: Keep components separate in airtight containers up to 3 days refrigerated.
- Reheating: Reheat chicken and rice; corn salad can be served cold or room temperature.
- Vegetarian Option: Omit chicken and add extra beans or grilled vegetables.
- Frozen or Canned Corn: Can substitute frozen or canned corn, sauté to add charred flavor.
- Flavorful Rice: Cook rice in chicken broth and stir in lime juice and cilantro after cooking.
- Freezing: Freeze grilled chicken and corn salad separately up to 2 months, not assembled bowls.
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 550 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 80 mg
Leave a Reply