30-Minute Teriyaki Beef Skillet with Vegetables is a quick and easy paleo meal.
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 onion and garlic and stir.
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.
Add 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!
Make recipe low-FODMAP by omitting the onion and garlic