ground beef meal prep recipes
This beef and vegetable stir-fry is a nutritious and hearty meal prep option that is perfect for busy weeks. Packed with protein and colorful vegetables, it can be served over rice or quinoa for a complete meal.
Equipment
- 1 large skillet or wok
- 1 cutting board
- 1 wooden spoon or spatula
- 1 measuring cups
- 1 measuring spoons
- 4 meal prep containers
Ingredients
- 1 lb ground beef (85% lean)
- 2 cups bell peppers (mixed colors), sliced
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce optional
- 1 tablespoon vegetable oil
- 1 teaspoon ground ginger
- to taste salt
- to taste pepper
- as needed cooked rice or quinoa for serving
Instructions
- Preheat a large skillet or wok over medium-high heat. Add the vegetable oil and allow it to heat up.
- Add the ground beef to the skillet. Cook for 5-7 minutes until it is browned, breaking it apart with a wooden spoon as it cooks. Drain excess fat if necessary.
- Once the beef is cooked, add the diced onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onion becomes translucent.
- Add the sliced bell peppers, broccoli florets, and sliced carrots to the skillet. Stir-fry the vegetables with the beef for about 5-6 minutes until they are tender but still crisp.
- Stir in the soy sauce, oyster sauce (if using), ground ginger, salt, and pepper. Mix until well combined and heated through, about 2 minutes.
- Remove the skillet from heat. Allow the stir-fry to cool slightly before portioning it into meal prep containers.
- Serve the stir-fry warm over cooked rice or quinoa in individual servings.
Notes
You can customize this recipe by adding other vegetables like snap peas, zucchini, or mushrooms.
Store the meal prep containers in the refrigerator for up to 4-5 days. Reheat in the microwave before serving.
This recipe can be doubled if you want to prepare meals for a longer duration.