Simple weeknight dinners don’t get easier than this ground beef and mixed vegetables recipe. This one-pan meal combines lean protein with colorful vegetables in a savory sauce that comes together in under 30 minutes. Skip the complicated prep and multiple pots for this straightforward approach to family dinner.
Why This Recipe Works
- One-pan cooking means minimal cleanup and efficient preparation, making this ideal for busy weeknights when time is limited
- The combination of lean ground beef with frozen mixed vegetables provides balanced nutrition with protein, fiber, and essential vitamins in every serving
- Using basic pantry staples like soy sauce, garlic powder, and cornstarch creates complex flavor without requiring specialty ingredients
- The recipe scales easily for meal prep or feeding larger groups, and leftovers maintain their texture and flavor when properly stored
- Customization is simple with different vegetable combinations or sauce adjustments to suit dietary preferences and available ingredients
Ingredients
- 1 pound lean ground beef (85/15 or 90/10 recommended)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced into 1/2-inch pieces
- 3 cloves garlic, minced
- 16 ounces frozen mixed vegetables (corn, carrots, green beans, peas blend)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons cornstarch
- 1 cup beef broth
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 teaspoons sesame oil
- 1 tablespoon chopped fresh parsley for garnish
Equipment Needed
- Large skillet or frying pan (12-inch recommended)
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and chef’s knife
- Small mixing bowl
- Can opener (if using canned broth)
Instructions
Prepare the Ingredients and Pan
Begin by dicing one medium yellow onion into consistent 1/2-inch pieces to ensure even cooking. Mince three cloves of garlic finely, as smaller pieces will distribute flavor more evenly throughout the dish. Measure out all remaining ingredients including the frozen mixed vegetables, soy sauce, cornstarch, beef broth, and seasonings. Place a large 12-inch skillet over medium-high heat and add one tablespoon of olive oil, allowing it to heat for approximately 90 seconds until it shimmers slightly. Having everything measured and prepared before cooking begins streamlines the process and prevents burning or overcooking any components. This mise en place approach is particularly important for quick-cooking dishes where timing matters.
Cook the Ground Beef and Aromatics
Add Vegetables and Create Sauce Base
Introduce the 16 ounces of frozen mixed vegetables directly to the skillet without thawing. The frozen state helps prevent overcooking while adding moisture to the pan. Cook for 4-5 minutes, stirring frequently, until the vegetables are heated through and any ice crystals have evaporated. In a separate small bowl, whisk together 2 tablespoons of cornstarch with 1/4 cup of cold beef broth until completely smooth with no lumps remaining. This slurry will thicken the sauce effectively when heated. Combine the remaining 3/4 cup beef broth, 1/4 cup soy sauce, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper in the bowl with the cornstarch mixture, stirring until fully incorporated before adding to the skillet.
Simmer to Thicken the Sauce
Pour the prepared sauce mixture over the beef and vegetables in the skillet, stirring immediately to distribute evenly. Reduce the heat to medium-low and bring the mixture to a gentle simmer, which should take approximately 2-3 minutes. Continue cooking for 5-7 minutes, stirring occasionally, until the sauce has thickened noticeably and coats the back of a spoon. The cornstarch requires this simmering time to fully activate and achieve the proper thickening power. If the sauce becomes too thick, add additional beef broth one tablespoon at a time until reaching the desired consistency. The finished sauce should cling to the ingredients without being gloppy or overly sticky.
Finish and Serve the Dish
Remove the skillet from heat and drizzle 2 teaspoons of sesame oil over the mixture, stirring gently to incorporate. The sesame oil adds final flavor notes that would diminish if cooked too long. Taste and adjust seasoning if necessary, though the soy sauce typically provides sufficient saltiness. Transfer to serving plates or bowls and garnish with one tablespoon of chopped fresh parsley for color and freshness. Serve immediately while hot, as the dish is at its peak texture and temperature right after cooking. This completes the cooking process in approximately 25 minutes from start to finish, resulting in a balanced meal requiring only one pan and minimal cleanup afterward.
Tips and Tricks
For optimal browning on the ground beef, avoid overcrowding the pan and resist the temptation to stir constantly. Allow the beef to develop a sear on one side before breaking it up and turning. This creates flavorful browned bits that enhance the overall dish. If using higher fat content ground beef, drain excess grease after cooking but before adding vegetables to prevent a greasy final product. When working with frozen vegetables, there’s no need to thaw beforehand as they’ll cook perfectly in the skillet and their frozen state actually helps prevent mushy textures.
Customize the vegetable blend based on preference or what’s available. While the standard corn, carrots, green beans and peas mixture works well, consider adding broccoli florets, sliced bell peppers, or edamame for variation. If using fresh vegetables instead of frozen, adjust cooking times accordingly – harder vegetables like carrots will need longer cooking than quicker-cooking options like peas. The sauce consistency can be modified by adjusting the cornstarch quantity. For a thinner sauce, reduce to 1 tablespoon cornstarch; for thicker gravy-like consistency, increase to 3 tablespoons.
Meal prep this recipe effectively by doubling the batch and storing in airtight containers for up to 4 days in the refrigerator. The flavors actually improve after resting overnight. For freezing, omit the cornstarch slurry and add when reheating to maintain optimal texture. Reheat gently on the stovetop over medium heat with a splash of additional broth to refresh the sauce. If the vegetables seem to be releasing too much liquid during cooking, increase the heat slightly to encourage evaporation before adding the thickening agents.
Consider browning techniques for deeper flavor – instead of breaking up the beef immediately, try pressing it into a patty shape and searing each side for 2 minutes before breaking apart. This creates more surface area for caramelization. For additional umami depth, add a tablespoon of tomato paste during the onion cooking stage and cook for 1 minute before proceeding. The cornstarch slurry must be thoroughly mixed with cold liquid before adding to hot ingredients to prevent clumping. If lumps do form, strain the sauce through a fine mesh sieve before serving.
Recipe Variations
- Asian-inspired version: Replace beef broth with chicken broth, add 1 tablespoon grated fresh ginger with the garlic, substitute soy sauce with tamari, and finish with sliced green onions instead of parsley. For additional texture, sprinkle with toasted sesame seeds before serving. This variation works particularly well with stir-fry vegetable blends containing water chestnuts or bamboo shoots.
- Mexican-style twist: Use taco seasoning instead of garlic powder, substitute black beans for half the ground beef, and add diced tomatoes with green chiles. Serve over rice or wrapped in tortillas with avocado and cheese. The corn and peppers in the vegetable mix complement the southwestern flavors perfectly while maintaining the quick preparation time.
- Low-carb option: Omit corn and carrots from the vegetable mix, focusing on green beans, broccoli, and cauliflower instead. Replace cornstarch with xanthan gum (use 1/2 teaspoon) for thickening, and increase the beef quantity to 1.5 pounds for higher protein content. This version aligns with ketogenic and low-carb dietary approaches while maintaining the one-pan convenience.
- Cheesy comfort food adaptation: After the sauce has thickened, stir in 1 cup shredded cheddar cheese until melted, then transfer to a baking dish, top with additional cheese and breadcrumbs, and broil for 3-4 minutes until golden. This creates a heartier casserole-style dish perfect for colder weather or feeding picky eaters who appreciate cheesy additions.
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables work well but require adjusted cooking times. Chop harder vegetables like carrots into small, uniform pieces and add them to the skillet with the onions to ensure they cook through. Softer vegetables like bell peppers or zucchini should be added later in the process to prevent overcooking. Fresh vegetables may require additional liquid since they don’t release the same moisture as frozen options. The main advantage of frozen vegetables in this recipe is convenience and consistent results, but fresh alternatives provide opportunities for seasonal variations and texture preferences.
How can I make this recipe gluten-free?
This adapts easily to gluten-free requirements by using tamari or coconut aminos instead of soy sauce, and ensuring your beef broth is certified gluten-free. Cornstarch is naturally gluten-free, but always check labels to confirm. The remaining ingredients including ground beef, vegetables, and seasonings typically contain no gluten. For added assurance, prepare your own beef broth or use reputable brands that clearly label gluten-free status. This simple substitution maintains the flavor profile while accommodating dietary restrictions without compromising taste or texture.
What’s the best way to store and reheat leftovers?
Store completely cooled leftovers in airtight containers in the refrigerator for up to 4 days. For freezing, place in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating. The best reheating method is on the stovetop over medium heat with a splash of additional broth or water to refresh the sauce consistency. Microwave reheating can work but may create uneven heating and potentially overcook the vegetables. Stir occasionally during reheating to distribute heat evenly and check that the internal temperature reaches 165°F before serving.
Can I substitute other proteins for the ground beef?
Ground turkey, chicken, or pork all work as direct substitutes with minimal adjustment to cooking times. For plant-based options, crumbled tofu, tempeh, or meat alternatives can be used, though cooking times may vary slightly. When using leaner proteins like ground turkey, consider adding an additional tablespoon of oil to prevent sticking. Ground chicken may release more liquid during cooking, so you might need to increase simmering time to reduce the sauce properly. The recipe’s flexibility with proteins makes it adaptable to various dietary preferences while maintaining the core cooking method and flavor structure.
Summary
This ground beef and mixed vegetables recipe delivers a complete, balanced meal in one pan with minimal cleanup. The combination of savory beef, colorful vegetables, and simple sauce comes together quickly for busy weeknights. Customization options accommodate various dietary needs and flavor preferences while maintaining the efficient cooking approach.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
