Whole30 Savory Ground Meat Stir-Fry
Elevate your weeknight meal rotation with this flavorful Whole30 Savory Ground Meat Stir-Fry! Packed with nutrient-rich vegetables like zucchini, bell peppers, and carrots, this quick and easy recipe is a perfect one-pan solution for those seeking a healthy, gluten-free, and dairy-free dish. Featuring a rich blend of coconut aminos, fresh ginger, and garlic, the stir-fry boasts bold umami flavors perfectly complemented by a touch of sesame oil and a spicy kick from red pepper flakes. Ready in just 30 minutes, this protein-packed dish is customizable with ground beef or turkey and pairs beautifully with cauliflower rice for a hearty, Whole30-compliant meal. Garnished with fresh green onions, this vibrant stir-fry delivers on both taste and nutrition for a dinner that’s satisfying yet simple.
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Recipe Information
Ingredients
- 1 pound ground beef or turkey
- 0.25 cup coconut aminos
- 1 tablespoon sesame oil
- 1 medium onion
- 1 large bell pepper
- 1 medium zucchini
- 1 inch fresh ginger
- 3 units garlic cloves
- 1 large carrot
- 3 units green onions
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Step: Dice the onion, bell pepper, and zucchini. Peel and mince the ginger and garlic. Julienne or grate the carrot. Chop the green onions and set aside for garnish.
Heat a large skillet or wok over medium-high heat and add the sesame oil.
Once the oil is hot, add the diced onion and sauté for about 2 minutes until it begins to soften.
Add the minced garlic and ginger to the skillet. Stir frequently for about 30 seconds until fragrant.
Add the ground beef or turkey to the skillet, breaking it apart with a spatula, and cook until browned, about 5-7 minutes.
While the meat is cooking, mix the coconut aminos, red pepper flakes, salt, and black pepper in a small bowl.
Once the meat is browned, add the diced bell pepper, zucchini, and carrot to the skillet. Stir well to combine with the meat.
Pour the coconut aminos mixture over the meat and vegetables. Stir to ensure everything is coated with the sauce.
Continue cooking for an additional 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
Remove the skillet from the heat and sprinkle chopped green onions on top for a fresh garnish.
Serve hot, and enjoy your Whole30-compliant meal as-is or over cauliflower rice for a complete meal option.
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.4 g | 136% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 4511 mg | 196% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 41.0 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2643 mg | 56% | |
*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.
