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Slice the bell pepper, zucchini, and onion. Halve the cherry tomatoes and mince the garlic.
In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, about 5-7 minutes.
Add the sliced onion and garlic to the skillet, cooking for 2-3 minutes until the onion is translucent.
Stir in the bell pepper, zucchini, and cherry tomatoes. Cook for an additional 5-7 minutes until the vegetables are tender.
Sprinkle the oregano, salt, and black pepper over the stir-fry. Drizzle with lemon juice and stir well to combine. Cook for another minute.
Serve hot, garnished with fresh herbs if desired.