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Mediterranean Ground Beef Stir Fry

Mediterranean ground beef stir fry with fragrant spiced beef, chickpeas, cherry tomatoes, and olives simmered into a herb-forward lemon sauce. Quick one-pan method served over fluffy couscous or pita with feta and fresh parsley.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Mediterranean herb spiced beef stir fry
  • 1 lb ground beef Use 80/20 or similar for browning.
  • 1 can (15 oz) chickpeas, drained Drain well for better edge crisping.
  • 1 cup cherry tomatoes, halved Halving helps them soften evenly.
  • 0.5 cup Kalamata olives, sliced Slice so they distribute throughout the skillet.
  • 1 onion, diced Small onion, diced fine for quick cooking.
  • 4 cloves garlic, minced Minced for faster, fragrant sauté.
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp smoked paprika
  • 0.5 tsp cinnamon
  • 0.25 salt and pepper to taste Season gradually as you cook.
  • 2 tbsp olive oil
  • 1 lemon juice Juice of 1 lemon; adjust to taste.
  • 0.25 crumbled feta For serving.
  • 1 fresh parsley For serving.
  • 1 couscous or pita For serving.

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef
  1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat and brown ground beef, breaking apart, until fully cooked and darkened in spots. Drain any excess fat.
Build the spice base
  1. Add diced onion and cook for 3 minutes until softened. Stir in minced garlic, cumin, coriander, smoked paprika, cinnamon, salt, and pepper, and cook for 1 minute until fragrant.
Cook chickpeas and crisp edges
  1. Add drained chickpeas and cook for 2 minutes, stirring, until slightly crispy on the edges.
Finish with tomatoes and olives
  1. Stir in halved cherry tomatoes and sliced Kalamata olives, then cook for 3–4 minutes until tomatoes soften and release their juices.
Lemon seasoning and serving
  1. Squeeze lemon juice over the top and adjust seasoning with more salt and pepper as needed. Serve warm over couscous topped with crumbled feta and fresh parsley, or with pita.

Notes

Pro tip: drain the chickpeas well and don’t overcrowd the skillet—browning and slight edge crisping give the best texture. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet over medium until hot. Freezing is not recommended due to the texture of tomatoes and chickpeas. For a lighter option, use 90% lean ground beef and serve with extra parsley and lemon instead of increasing feta.