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30-Minute Teriyaki Ground Beef Skillet with Vegetables

A quick one-pan teriyaki ground beef skillet with bell pepper, carrot, zucchini, and broccoli — ready in about 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 3 servings

Ingredients

Ingredients

  • 1 lbground beef
  • 1/2 red bell peppercut into match sticks
  • 1 large carrotchopped
  • 1 medium zucchinichopped
  • 1 large crown broccolichopped*
  • 1/4 cuppaleo teriyaki sauce**
  • 1/2 tspsea saltto taste

Instructions

Instructions

  • Heat a large skillet over medium-high heat. Add the 1 lb ground beef to the center of the skillet and let it cook undisturbed for 2–3 minutes so the bottom browns.
  • Flip the beef and cook the other side for an additional 2–3 minutes without chopping.
  • Use a spatula to break the beef into smaller pieces and stir briefly so it browns evenly.
  • Add the chopped red bell pepper and chopped carrot to the skillet, stir to combine, cover with a lid, and cook 3–5 minutes.
  • Add the chopped zucchini and chopped broccoli, stir, cover, and cook 3–5 minutes more, until the vegetables reach your desired doneness.
  • Pour in the 1/4 cup paleo teriyaki sauce and increase the heat just enough for the mixture to come to a full boil. Stir occasionally and cook until the sauce has thickened.
  • Remove from heat, add up to the 1/2 teaspoon sea salt (or to taste), stir once, and serve.

Equipment

  • Large Skillet
  • Spatula
  • Lid

Notes

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).