30-Minute 8-Ingredient Vegetable and Ground Beef Skillet. This nutritious recipe contains a plethora of fresh vegetables and grass-fed ground beef – the perfect meal for those who follow a paleo, keto, low-carb, or low-FODMAP diet.
This vegetable and ground beef skillet was one of those marvelous surprises that snuck up on me while I was doing a mobility workout at the gym recently.
I was (per usual) fantasizing about food while lifting weights, and I had a vision of this exact skillet.
Once I got home and started making it, POOF! It came together super quickly AND tasted better than I even imagined!
Similar to the Orange-Marinated Chicken Bowls with Zucchini Rice I posted yesterday, this vegetable and ground beef skillet is another squeaky clean meal that is designed to be easy and nutritious so that you can make it one of your weekly staples.
It is an all-around clean meal that fits so many dietary restrictions that it blows my own mind.
This recipe covers so many dietary bases, it’s difficult to know where to start. So I’ll just list out all the special diets this meal fits:
This ground beef skillet is paleo and low-carb and is a great option for any time you do a Whole30. It is pure perfection for those who follow a ketogenic diet, as it contains a righteous amount of protein and a hearty portion of healthy fat while being super low in carbohydrates.
In addition, this skillet is AIP-friendly (Autoimmune Protocol) for those with autoimmune disease looking to control or lower their inflammation. For those of you who have difficulty with GI issues and digestion, this meal is Low-FODMAP (contains only a tiny amount of fermentable carbohydrates) so it’s an easier one to digest and won’t cause gut flare ups.
What Type of Ground Beef Should I Use?:
I like using grass-fed beef whenever possible because it contains more nutrients than grain-fed. Plus you get a nice dose of omega-3 fats.
An added bonus, is it tastes better than grain-fed beef (in my opinion). I use 85/15 beef, which is what makes this skillet super flavorful, but you can go with your preferred fat content.
I source all of my beef from ButcherBox, which serves up grass-fed, grass-finished beef as well as heritage pork, organic chicken, and wild Alaskan salmon. In addition to the fact that the beef is never grain-fed, I love that there are no added hormones or antibiotics. It’s really just clean, great tasting beef! I simply place an order whenever I’m running low on animal protein to keep my freezer stocked.
Much of the flavor in this meal comes from the fat content of the beef. All I add for seasoning is ground ginger (a natural anti-inflammatory and natural anti-parasitic), but you honestly don’t even need it if you don’t already have it on hand. On the flip side, if you’re using meat with a lower fat content, or if you’re big on cooking with herbs and spices, feel free to sprinkle ‘em on in!
Tips and Tricks:
- Make this in a large (12-inch) cast iron skillet or wok so that all ingredients fit in a single pan.
- This is an awesome meal prep recipe – make the whole thing up to 4 days ahead of time and eat on it throughout the week.
- To keep the preparation time low, start by chopping the carrots, broccoli, and radishes and get them sauteing. While the hearty vegetables are cooking, chop the zucchini and yellow squash. This makes for a great cooking flow.
- Replace the ground beef with ground turkey, chicken, or pork. If using turkey or chicken, Add 2 to 3 additional tablespoons of avocado oil to give the dish flavor and to keep the meat moist.
- Use any of your favorite seasonal vegetables. Cauliflower, sweet potato, onions, garlic, turmeric, bok choy, kale, cherry tomatoes, bell pepper (if you’re okay with lectins) etc. would be lovely.
- Add any of your favorite dried herbs and spices.
- Drizzle with Orange-Turmeric Tahini Sauce for a boost of flavor and creamy texture.
Alright, my loves…I hope you get a kick out of this skillet! Feel free to comment below to let me know what additions and changes you make – I’m always looking for ways of changing up my own recipes 😉
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!
- Heat avocado oil in a large (12-inch) cast iron skillet to medium heat. Add the carrots, broccoli, and radishes and stir well. Cover and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
- Scoot the vegetables to one side of the cast iron skillet and add the ground beef. Flatten the beef against the skillet, creating a beef layer. Sprinkle with sea salt and ground ginger. Allow beef to brown 2 minutes, then flip to the other side and continue browning another 2 minutes. Break the beef up into chunks with a spatula and stir into the vegetables so that everything is combined.
- Add the zucchini squash and yellow squash and cover. Cook, stirring occasionally, until beef is cooked through and vegetables have reached desired done-ness, about 5 minutes. Taste the vegetable and ground beef skillet for flavor and season to taste with sea salt.
- Serve in bowls and enjoy!
*If you're sensitive to broccoli, use one bunch of broccolini instead. I've found broccoli can be difficult to digest, whereas broccolini is easier on the GI.
Nutrition InformationYield 4 Serving Size 1 (of 4)
Amount Per Serving Calories 284Total Fat 16gUnsaturated Fat 0gCarbohydrates 9gSugar 3gProtein 25g