30-Minute Teriyaki Beef Skillet with Vegetables
30-Minute Teriyaki Beef Skillet with Vegetables is a quick and easy paleo meal.
Servings: 3 servings
Calories: 352kcal
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
- 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.
If you tolerate onion and garlic, add 1/2 of a yellow onion (finely chopped) and 3 to 4 cloves of garlic (minced).
Nutrition
Serving: 1of 3 | Calories: 352kcal | Carbohydrates: 18g | Protein: 32g | Fat: 16g | Fiber: 2g | Sugar: 13g