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30-Minute Teriyaki Beef Skillet with Vegetables
Prep Time
10 mins
Cook Time
20 mins

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

Course: Main Course
Cuisine: American, Fusion
Keyword: beef, healthy, paleo, whole30
Servings: 4 servings
Author: Julia
  • 1 lb ground beef
  • 1/2 yellow onion chopped
  • 3 cloves garlic minced
  • 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
  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. Add the onion and garlic and stir.

  3. While the beef and onion are cooking, chop the bell pepper and carrot. 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. Add 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!

Recipe Notes

Make recipe low-FODMAP by omitting the onion and garlic