Teriyaki Ground Beef Skillet with Vegetables
The ultimate comfort food! This Teriyaki Ground Beef Skillet with Vegetables is a savory and quick weeknight dinner that's bursting with flavor. With tender ground beef and fresh veggies, it's perfect for satisfying cravings and easy to make for dinner tonight.
Equipment
- Wooden Spoon
- Mixing Bowl
- Skillet
- Chef's Knife
- Large Pot
Ingredients
- 1 lb Ground Beef
- 1/2 cup Red Bell Pepper, cut into matchsticks
- 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
- Tip 1: If you're sensitive to broccoli, use one bunch of broccolini instead.
- Tip 2: Use homemade or store-bought Low-FODMAP Teriyaki Sauce to keep the recipe Low-FODMAP.
- Tip 3: If you tolerate onion and garlic, add 1/2 of a yellow onion (finely chopped) and 3 to 4 cloves of garlic (minced).