One-pan ground beef and green bean skillet is keto comfort food at its most direct. Browned 80/20 beef and tender-crisp green beans cook in plenty of butter, finished with a cool dollop of sour cream. Twenty-five minutes, one pan, and roughly 6g net carbs a serving.
Say goodbye to boring weeknight dinners! When you need a meal that’s fast, flavorful, and fits your low-carb lifestyle, this One-Pan Ground Beef and Green Bean Skillet is your new best friend. In just 25 minutes, you’ll have a sizzling, savory dish packed with rich, buttery flavor and satisfying textures. It’s the ultimate comfort food, made incredibly simple.
Ingredients
• (Serves 2)
• Prep Time: 10 minutesCook Time: 15 minutes
• 10 ounces / 283g (10 oz) ground beef (80/20 recommended)
• 9 ounces / 255g (9 oz) fresh green beans
• 3½ ounces / 7 tablespoons unsalted butter, divided
• 2 tablespoons / 30g (1.06 oz) full-fat sour cream
• ½ teaspoon sea salt, or to taste
• ¼ teaspoon black pepper, or to taste
Instructions
1. Directions
2. Start by preparing your produce. Wash the green beans and trim the tough stem ends off each side.
3. Melt half of the butter in a large skillet over medium-high heat. The pan is ready when the butter is shimmering.
4. Add the ground beef to the hot skillet, breaking it apart with a spatula. Season with salt and pepper and cook until fully browned and crumbled, about 6-8 minutes. Drain any excess grease if desired.
5. Reduce the heat to medium. Add the remaining butter and the trimmed green beans to the pan. Sauté for 5-7 minutes, stirring occasionally, until the beans are tender-crisp.
6. Stir everything together to combine, allowing the flavors to meld. Serve hot, garnished with a generous dollop of sour cream.
Nutritional Information
• Nutrition (per serving)
• Calories: 788
• Fats: 72g (2.54 oz)
• Protein: 28g
• Net Carbs: ~6g (0.21 oz)
Pro Tips
• For a deeper flavor, allow the green beans to char slightly in the pan before stirring them with the beef.
• Add a teaspoon of garlic powder or two cloves of minced fresh garlic with the ground beef for an extra aromatic kick.
• Don’t overcrowd the pan. Use a large skillet to ensure the beef browns properly and the green beans get a nice sear rather than steaming.
FAQ
Q: Is this ground beef and green bean skillet keto
A: Yes, this recipe is designed to be keto-friendly and low-carb. With approximately 6g (0.21 oz) of net carbs per serving, it’s a perfect fit for a ketogenic diet.
Q: Can I use frozen green beans instead of fresh
A: Fresh green beans are recommended for the best tender-crisp texture. However, you can use frozen green beans. Be sure to thaw them completely and pat them dry before adding to the skillet to ensure they sauté properly instead of steaming.
Q: How can I add more flavor to this dish
A: For an extra flavor boost, add a teaspoon of garlic powder or two minced garlic cloves when you brown the beef. You can also add a splash of Worcestershire sauce or a sprinkle of onion powder for a deeper, more savory taste.
Q: How do I store and reheat leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave until warmed through to preserve the texture of the beef and green beans.
Pro Tips
- Let the green beans char slightly in the pan before stirring them through the beef. That light char adds a smoky-sweet note that plain steamed beans never have.
- Brown the beef in batches if your skillet is small. Overcrowding drops the pan temperature and leaves the meat grey and steamed instead of properly crumbled.
- The recipe splits 7 tablespoons of butter: half for browning the beef, half for sautéing the beans. Adding the second half with the beans keeps the butter flavour fresh rather than burnt.
- A teaspoon of garlic powder or two cloves of minced fresh garlic cooked with the beef add welcome aroma without extra carbs.
- Serve hot with the sour cream dolloped on top rather than stirred in. Leftovers keep 3-4 days in the fridge and reheat well in a covered skillet.
Frequently Asked Questions
Can I use a leaner ground beef?
Yes, though 80/20 gives the richest flavour and the fat helps sauté the beans. If using leaner beef, don't drain the pan, since the rendered fat carries the dish.
Can I make this skillet ahead of time?
It reheats well. Refrigerate for up to 4 days and rewarm in a covered skillet, adding the sour cream dollop fresh at serving so it stays cool and creamy.
Is this dish keto-friendly?
Very much so. Each serving has about 8g carbs (around 6g net), 28g protein, and 72g fat, almost all from beef, butter, and sour cream. It's a high-fat keto dinner.
Can I swap the green beans for another vegetable?
Broccoli or asparagus cook up nicely in the same butter and timing. Keep the pieces bite-sized so they sauté to tender-crisp alongside the beef.
Recipe card below.
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One-Pan Ground Beef and Green Bean Skillet
Ingredients
Method
- Directions
- Start by preparing your produce. Wash the green beans and trim the tough stem ends off each side.
- Melt half of the butter in a large skillet over medium-high heat. The pan is ready when the butter is shimmering.
- Add the ground beef to the hot skillet, breaking it apart with a spatula.
- Season with salt and pepper and cook until fully browned and crumbled, about 6-8 minutes.
- Drain any excess grease if desired.
- Reduce the heat to medium.
- Add the remaining butter and the trimmed green beans to the pan.
- Sauté for 5-7 minutes, stirring occasionally, until the beans are tender-crisp.
- Stir everything together to combine, allowing the flavors to meld.
- Serve hot, garnished with a generous dollop of sour cream.
- Add a teaspoon of garlic powder or two cloves of minced fresh garlic with the ground beef for an extra aromatic kick.
- Don't overcrowd the pan. Use a large skillet to ensure the beef browns properly and the green beans get a nice sear rather than steaming.
