This healthy ground beef stir fry, full of flavor and great for weeknights! No slicing meat means it comes together quickly in one skillet and is ready in just 20 minutes. Serve it over cauliflower rice to keep it Whole30, paleo and low in carbs.
Getting dinner ready FAST is absolutely essential on weeknights.
I’m typically driving kids around to activities and have no more than 25-30 minutes total, including prep time (I’m so bad at remembering to prep ahead!)
This recipe is ready in 20 minutes total and it’s easy to sub in whatever veggies you have on hand.
The ingredients are simple and delicious. Plus, all you need is one skillet! Especially if you rely on heat-and-eat pre-riced cauliflower like I do on busy nights.
Let’s get into the delicious details!
What You Need to Make This Easy Ground Beef Stir Fry
Stir Fry Sauce:
- coconut aminos
- sesame oil
- rice vinegar or apple cider vinegar
- arrowroot flour, or tapioca
- crushed red pepper flakes
Stir Fry:
- olive oil or avocado oil, divided
- grass fed ground beef
- Sea salt and freshly ground black pepper
- scallions
- garlic cloves
- ginger, grated
- red bell pepper
- sugar snap peas
- carrots
- mushrooms
- shredded cabbage or brussels sprouts
- sesame seeds
How to Make this Ground Beef Stir Fry
In a small bowl or measuring cup, combine with sauce ingredients and set aside until ready to use.
Make sure you have your veggies prepped and ready to go since this stir fry cooks quickly. Heat a large skillet over medium high heat and add a tablespoon of oil. Once hot, add the beef, season all over with salt and pepper, and cook until browned, breaking up lumps with a spatula. Remove to a clean plate while you cook the veggies.
Discard beef drippings and add the second tablespoon of oil to the skillet.
Over medium high heat, cook the white part of the scallions, the garlic and ginger for 30 seconds until fragrant. Add in the peppers, peas, carrots, and mushrooms and sprinkle lightly with salt and pepper, then stir fry for a minute until just barely fork tender.
Stir in the shredded cabbage or Brussels sprouts and cook another minute, stirring. Add the beef back in and stir, then the sauce and stir to coat. Cook another 30 seconds or until the sauce thickens slightly, then remove from heat.
Other Veggies To Use in This Stir Fry
You can also use broccoli florets, asparagus, zucchini, and water chestnuts.
Experiment with different combinations of veggies to throw in your stir fry, or just use whatever you have on hand!
You can always omit the carrots and sub in zucchini or asparagus for a low carb and keto stir fry.
For a side dish, as mentioned earlier I really love the frozen heat-and-eat pre-riced cauliflower.
It’s perfect for busy nights when you’re tired and need to keep cleanup minimal! It’s also delicious when it soaks up all the stir fry sauce.
I hope you’re ready for an easy meal that you’ll want on repeat in your house!
Grab your ingredients and your favorite skillet because it’s time to cook – let’s go!
Ground Beef Stir Fry {Paleo, Whole30}
Ground Beef Stir Fry {Paleo, Whole30}
Ingredients
Stir Fry Sauce:
- 7 tablespoons coconut aminos
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon arrowroot flour or tapioca
- 1/2 teaspoon crushed red pepper flakes
Stir Fry:
- 2 Tablespoons olive oil or avocado oil, divided
- 1 pound grass fed ground beef
- Sea salt and freshly ground black pepper
- 3 scallions white and green parts separated, white part thinly sliced 4 garlic cloves, minced
- 1 teaspoon fresh ginger grated 1 red bell pepper, thinly sliced
- 1 cup sugar snap peas
- 1 cup thinly sliced carrots
- 1 cup sliced mushrooms
- 3/4 cup shredded cabbage or brussels sprouts
- sesame seeds for garnish
Instructions
-
In a small bowl or measuring cup, combine with sauce ingredients and set aside until ready to use.
-
Make sure you have your veggies prepped and ready to go since this stir fry cooks quickly. Heat a large skillet over medium high heat and add a tablespoon of oil. Once hot, add the beef, season all over with salt and pepper, and cook until browned, breaking up lumps with a spatula. Remove to a clean plate while you cook the veggies.
-
Discard beef drippings and add the second tablespoon of oil to the skillet. Over Medium high heat, cook the white part of the scallions, the garlic and ginger for 30 seconds until fragrant.
-
Add in the peppers, peas, carrots, and mushrooms and sprinkle lightly with salt and pepper, then stir fry for a minute until just barely fork tender. Stir in the shredded cabbage or brussels sprouts and cook another minute, stirring. Add the beef back in and stir, then the sauce and stir to coat. Cook another 30 seconds or until the sauce thickens slightly, then remove from heat.
-
Serve over sautéed cauliflower rice if desired and garnish with the green scallions and sesame seeds. Enjoy!
Nutrition
Want More Paleo and Whole30 Friendly Asian Inspired Recipes? Try One of These!
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