Whole30 Stir-Fried Minced Meat with Vegetables
Elevate your weeknight meals with this Whole30 Stir-Fried Minced Meat with Vegetables recipe—an incredibly flavorful, fast, and healthy option that’s perfect for anyone following a Whole30, paleo, or gluten-free lifestyle. This vibrant dish combines savory ground chicken or turkey with a colorful medley of zucchini, carrots, red bell pepper, and green beans, all stir-fried to tender-crisp perfection. Infused with the bold, umami flavors of coconut aminos, fresh ginger, and garlic, and finished with Whole30-compliant sesame oil, this dish delivers an irresistible combination of taste and texture. Ready in just 30 minutes, it’s an easy one-pan meal that you can enjoy on its own or alongside cauliflower rice or lettuce wraps for a satisfying, nutrient-packed dinner. Add a sprinkle of green onions for a pop of freshness and serve piping hot for a wholesome, delicious meal that the whole family will love!
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Recipe Information
Ingredients
- 1 pound Ground chicken or turkey (or any Whole30-compliant ground meat of choice)
- 2 medium Zucchini
- 1 large Carrot
- 1 medium Red bell pepper
- 1 cup Green beans
- 3 tablespoons Coconut aminos
- 3 cloves Garlic
- 1 inch piece Ginger
- 1 tablespoon Sesame oil (Whole30-compliant)
- 2 tablespoons Avocado oil or olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 2 stalks Green onions (optional, for garnish)
Instructions
Wash all the vegetables thoroughly and pat them dry.
Cut the zucchini into half-moons, julienne the carrot, dice the red bell pepper, and chop the green beans into bite-sized pieces. Set the prepared vegetables aside.
Peel and mince the garlic, and grate the ginger using a microplane or fine grater. Set these aromatics aside.
Heat 1 tablespoon of avocado oil or olive oil in a large skillet or wok over medium-high heat.
Add the minced meat to the skillet, breaking it apart with a wooden spoon, and cook until browned and fully cooked through (about 5-7 minutes). Season with salt, black pepper, and red pepper flakes (if using). Remove the cooked meat from the pan and set it aside.
In the same skillet, add the remaining 1 tablespoon of avocado oil or olive oil. Once hot, toss in the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
Add the chopped vegetables (zucchini, carrot, bell pepper, and green beans) to the skillet. Stir-fry the vegetables for 5-7 minutes, or until they are tender-crisp.
Return the cooked meat to the skillet with the vegetables. Pour in the coconut aminos and drizzle with sesame oil. Stir everything together to ensure the meat and vegetables are evenly coated in the sauce.
Cook for an additional 2 minutes, allowing the flavors to meld together.
Taste and adjust for seasoning, adding more coconut aminos for sweetness or salt as needed.
Remove from heat and garnish with chopped green onions, if desired.
Serve hot as-is or pair with cauliflower rice or lettuce wraps for a complete Whole30-friendly meal!
Nutrition Facts
Calories |
1431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 6285 mg | 273% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 48.7 g | ||
| Protein | 100.6 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2741 mg | 58% | |
*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.
