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Easy 30-Minute Teriyaki Ground Beef Skillet with Vegetables photo
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30-Minute Teriyaki Ground Beef Skillet with Vegetables

Quick skillet meal of ground beef and mixed vegetables tossed in paleo teriyaki sauce — an easy weeknight dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 3 servings

Ingredients

Ingredients

  • 1 lbground beef
  • 1/2 red bell peppercut into match sticks
  • 1 large carrotchopped
  • 1 medium zucchinichopped
  • 1 large crown broccolichopped*
  • 1/4 cuppaleo teriyaki sauce**
  • 1/2 tspsea saltto taste

Instructions

Instructions

  • Preheat a large skillet over medium-high heat. Add 1 lb ground beef to the center of the skillet.
  • Cook the beef without breaking it for 2–3 minutes, then flip and cook the other side for 2–3 minutes so both sides brown.
  • Use a spatula to break the meat into smaller pieces and continue cooking, stirring, until no pink remains (about 2–3 more minutes).
  • Add 1/2 red bell pepper (cut into matchsticks) and 1 large chopped carrot to the skillet; stir to combine. Cover and cook 3–5 minutes while you chop 1 medium zucchini and 1 large crown broccoli (chopped).
  • Add the chopped zucchini and broccoli to the skillet, stir, cover, and cook another 3–5 minutes until the vegetables reach your desired doneness.
  • Pour in 1/4 cup paleo teriyaki sauce and stir. Bring the mixture to a full boil, then continue cooking, stirring occasionally, until the sauce has thickened.
  • Stir in 1/2 tsp sea salt (or add to taste), adjust seasoning if needed, and serve.

Equipment

  • Large Skillet
  • Spatula

Notes

Notes
*If you're sensitive to broccoli, use one bunch of broccolini instead. I've noticed broccoli can be tough on the GI, but broccolini is much more well-received.
**Use
homemade
or
store-bought
Low-FODMAP Teriyaki Sauce to keep the recipe Low-FODMAP.
If you tolerate onion and garlic, add 1/2 of a yellow onion (finely chopped) and 3 to 4 cloves of garlic (minced).