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4.2 from 15 votes

30-Minute Teriyaki Beef Skillet with Vegetables

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Use a spatula to break the meat into smaller pieces.
  3. 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.
  4. Transfer in the zucchini and broccoli, stir and cover. Cook 3 to 5 minutes, until vegetables have reached desired done-ness.
  5. 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).

Nutrition Information

Serving 1of 3 Calories 352kcal (18%) Carbohydrates 18g (6%) Protein 32g (64%) Fat 16g (25%) Fiber 2g (8%) Sugar 13g (26%)

Nutrition Facts

Serving: 3servings

Amount Per Serving

Calories 352

% Daily Value*

Serving 1of 3
Calories 352kcal 18%
Carbohydrates 18g 6%
Protein 32g 64%
Fat 16g 25%
Fiber 2g 8%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.