30-Minute Teriyaki Beef Skillet with Vegetables

Name: 30-Minute Teriyaki Beef Skillet with Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 lb ground beef; 1/2 red bell pepper; 1 large carrot; 1 medium zucchini; 1 large crown broccoli; 1/4 cup paleo teriyaki sauce**; 1/2 tsp sea salt

User Reviews

4.2

15 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
3 servings
Calories
352 kcal
Course
Main Course
Cuisine
American

30-Minute Teriyaki Beef Skillet with Vegetables

Tyler Espinosa

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30-Minute Teriyaki Beef Skillet with Vegetables is a quick and easy paleo meal.

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Ingredients

Servings

1 lb ground beef
1/2 red bell pepper cut into match sticks
1 large carrot chopped
1 medium zucchini chopped
1 large crown broccoli chopped*
1/4 cup paleo teriyaki sauce**
1/2 tsp sea salt to taste

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Instructions

Heat a large skillet to medium-high and place the ground beef in the center. Without chopping it, allow it to brown for 2 to 3 minutes. Flip to the other side and brown an additional 2 to 3 minutes.
Use a spatula to break the meat into smaller pieces.
Add the chopped bell pepper and carrot to the skillet, stir, and cover with a lid. Allow skillet to cook for 3 to 5 minutes while you chop the zucchini and broccoli.
Transfer in the zucchini and broccoli, stir and cover. Cook 3 to 5 minutes, until vegetables have reached desired done-ness.
Add the teriyaki sauce and allow mixture to come to a full boil. Cook, stirring occasionally, until sauce has thickened. Add sea salt to taste, and serve!

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.
homemade
store-bought
If you tolerate onion and garlic, add 1/2 of a yellow onion (finely chopped) and 3 to 4 cloves of garlic (minced).