30-Minute Teriyaki Ground Beef Skillet with Vegetables
This 30-Minute Teriyaki Ground Beef Skillet with Vegetables is quick, colorful, and packed with savory-sweet flavors for a wholesome weeknight dinner.
Servings: 4 servings
Ingredients
- 1 lb ground beef
- 0.5 red bell pepper cut into matchsticks
- 1 large carrot chopped
- 1 medium zucchini chopped
- 1 large crown broccoli chopped
- 0.25 cup paleo teriyaki sauce
- 0.5 tsp sea salt to taste
Instructions
- Start by washing and cutting your vegetables. Chop the broccoli into bite-sized florets, slice the red bell pepper into matchsticks, chop the carrot, and cube the zucchini.
- In your large skillet over medium heat, add the ground beef. Break it apart with your wooden spoon and cook until browned and fully cooked through, about 5-7 minutes. Drain any excess fat if necessary.
- Once the beef is cooked, add the carrots, red bell pepper, zucchini, and broccoli to the skillet. Stir everything together, allowing the veggies to cook and soften for about 5-7 minutes.
- Reduce the heat to low, and pour in the paleo teriyaki sauce. Stir well to coat all the ingredients. Let it cook for an additional 2-3 minutes, allowing the flavors to meld.
- Taste your dish and add sea salt as needed. Once everything is well combined and heated through, remove from heat and serve hot. You can enjoy it as is or pair it with rice or quinoa for a heartier meal.
Equipment
- Large Skillet
- Wooden spoon or spatula
- Chopping board
- Knife
Notes
- Swap ground beef with ground turkey or chicken for a leaner option.
- Add other vegetables like snap peas, mushrooms, or different colored bell peppers to vary flavors and textures.
- Use store-bought or homemade teriyaki sauce with coconut aminos for different flavor profiles.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat before serving.
- Frozen vegetables can be used to save prep time but may require slight adjustment in cooking time.