Lean Beef, Potato & Green Bean Skillet
This Lean Beef, Potato and Green Bean Skillet is a straightforward, hearty, and nutritionally balanced dinner designed for busy weeknights and effective meal prep. Delivering 710 kcal per serving with an impressive 52 grams of protein and 72 grams of carbohydrates, it serves as an ideal post-workout recovery meal or a satisfying high-protein dinner that keeps you full for hours. The dish relies on simple, wholesome ingredients: tender baby potatoes boiled for a creamy interior, crisp-tender green beans for a pop of freshness, and lean ground beef browned to savory perfection. By par-boiling the potatoes first, you ensure they cook evenly without needing excessive amounts of oil or standing by the stove for too long. Expect a deeply comforting, rustic flavor profile with a wonderful contrast between the tender potatoes, snappy beans, and spiced, savory beef.
Nutrition (per serving)
Calories
710
Protein
52 g
Carbs
72 g
Fat
22 g
Ingredients
- 400 g (about 14 oz) lean ground beef (90/10 or leaner)
- 500 g (about 3 cups) baby potatoes, halved or quartered
- 300 g (about 2.5 cups) fresh green beans, trimmed and cut into bite-sized pieces
- 15 ml (1 tablespoon) olive oil
- 3 g (1 teaspoon) garlic powder
- 3 g (1 teaspoon) onion powder
- 5 g (1 teaspoon) salt
- 2 g (1/2 teaspoon) black pepper
Instructions
- Place the halved or quartered baby potatoes into a medium saucepan and cover them with cold water. Add a generous pinch of salt.
- Bring the water to a boil over high heat, then reduce to a simmer and cook for 10 to 12 minutes until the potatoes are fork-tender. Drain thoroughly and set aside.
- While the potatoes boil, bring a separate small pot of water to a boil, add the green beans, and blanch for 3 minutes. Drain and immediately rinse with cold water to stop the cooking process and preserve their bright green color.
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Add the lean ground beef to the skillet. Break the meat apart with a wooden spoon and season with the salt, black pepper, garlic powder, and onion powder.
- Cook the beef, stirring occasionally, for 6 to 8 minutes until it is thoroughly browned and no pink remains, ensuring the internal temperature reaches at least 74 degrees Celsius (165 degrees Fahrenheit).
- Add the drained boiled potatoes and blanched green beans directly into the skillet with the cooked beef.
- Toss everything together gently to combine and let it cook for another 4 to 5 minutes, allowing the potatoes to develop a light golden crust and ensuring all components are heated through evenly.
- Remove the skillet from the heat, divide the contents evenly into two serving bowls, and serve immediately.
Pro tips
- Budget-friendly swap: Replace baby potatoes with standard russet or Yukon Gold potatoes cut into uniform bite-sized cubes.
- Higher-protein swap: Mix in a handful of canned white beans or a splash of liquid egg whites towards the end of cooking for an even bigger protein boost.
- Meal-prep advice: This skillet keeps exceptionally well in airtight containers in the refrigerator for up to 4 days, making it ideal for batch cooking.
- Common mistake to avoid: Skipping the par-boiling step for the potatoes will result in hard, undercooked centers while the beef overcooks in the pan. Always boil them first.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of water to restore moisture, or microwave in 1-minute intervals until steaming hot.
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Frequently asked questions
Can I use frozen green beans instead of fresh?
Yes, you can use frozen green beans. Thaw and pat them completely dry before adding them to the skillet to prevent excess moisture from making the dish soggy.
What is the best way to reheat this meal without drying out the beef?
Reheating in a covered skillet over medium-low heat with one tablespoon of water added to the pan creates steam that gently warms the dish without overcooking the lean beef.
Can I substitute the beef with ground turkey?
Absolutely. Lean ground turkey or chicken works wonderfully as a direct substitute while maintaining a similar high-protein profile.
