Paleo Stir-Fried Vegetables with Ground Meat
Elevate your weeknight meals with this flavorful Paleo Stir-Fried Vegetables with Ground Meat recipe, a perfect balance of protein and vibrant veggies for a wholesome, nutrient-packed dish. Featuring your choice of Paleo-approved ground meat—whether grass-fed beef, turkey, or pork—paired with a colorful medley of broccoli, zucchini, carrots, red bell pepper, and onion, this recipe bursts with fresh flavors. Enhanced with garlic, ginger, and coconut aminos for a savory umami kick, each bite embodies simplicity and health. Quick to prepare in just 30 minutes, this stir-fry is ideal for busy days, and its versatility shines when served as-is or atop cauliflower rice for a complete Paleo-friendly meal. Garnished with green onions and sesame seeds, it’s a satisfying, crowd-pleasing option for anyone craving a nourishing, gluten-free dinner that’s as delicious as it is easy to make.
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Recipe Information
Ingredients
- 1 pound ground beef (grass-fed or any Paleo-approved ground meat like turkey or pork)
- 2 cups broccoli florets
- 1 medium zucchini, sliced
- 1 cup carrots, julienned or thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 3 tablespoons coconut aminos
- 1 teaspoon ginger, grated
- 3 cloves garlic, minced
- 2 tablespoons coconut oil (or avocado oil)
- 1 teaspoon sesame oil (optional, for flavor)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons green onions, sliced (for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
Add the ground beef and cook, breaking it into small pieces with a wooden spoon, until browned and fully cooked, about 6-8 minutes. Season with salt and black pepper. Remove the cooked meat from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the grated ginger and minced garlic, and stir-fry for 30 seconds until fragrant.
Add the onion, broccoli, zucchini, carrots, and red bell pepper to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
Return the cooked ground meat to the skillet with the vegetables. Stir to combine.
Pour in the coconut aminos and sesame oil (if using). Stir everything together and cook for an additional 2-3 minutes, allowing the flavors to meld together.
Taste and adjust seasoning with additional salt or black pepper if needed.
Remove the stir-fry from heat and garnish with sliced green onions and sesame seeds (if using).
Serve warm as is or over a bed of cauliflower rice for a completely Paleo-friendly meal.
Nutrition Facts
Calories |
1633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.2 g | 149% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 2535 mg | 110% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 38.4 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2957 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
