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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Like your website and enjoy your recipes
Good morning! Love all of your recipes. Thanks for all your hard work in the creating process. Question: I’m going with the all questions are good questions mantra. Lol. Anyway – the nutrition info – that’s for the whole recipe or is that per serving? And if it’s per serving how much is a serving??
This is a very good recipe! Thank you! I’ve been looking for a stir fry with ground beef! Fresh flavors and very delicious.
This recipe was OUTSTANDING!!! If it was proper to lick your bowl, I certainly would have. It’s even better the next day.
YUM!!
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I’m trying to jump back on paleo and thought this was interesting to try. It was easy to prep cooking it was pretty simple as well. The taste is amazing I could literally eat this a few times a week. My husband is not on paleo but he does enjoy some dishes and this was a hit with him as well.
Thank you for all of the time and effort you put into this project. Question: I’m going to say that all of the questions are good ones. In any case, is the nutritional information for the entire recipe or is it per serving? How much is a serving if it’s per serve??
It says 5 servings, my husband and I polished off almost the entire recipe.
Thank you very much for all of your hard work and dedication to this project. I’m going to say that I’m going to say that all of the questions are excellent. Is the nutritional information for the full recipe, or is it per serving, in any case? If it’s per serve, how much is a serving?
Thank you very much for all of your devotion and hard work on this project. Every single one of the questions I’m going to say is amazing. Do you have the nutritional information for the entire recipe? Or, in any case, do you have it per serving? How much is a serving if it’s per serving?
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Delicious! My 6 year old even loved it! I just cut the brussel sprouts in half instead of shredding and I put a lid on for a few minutes and everything turned out amazing!
I try to do a meal with ground beef stir fry a lot of times but not successfully. Really love your recipe, it’s fresh and delicious. Hope you have more sharings. Looking forward to…
YUM. My entire family enjoyed!! Will definitely be making again soon. 🙂
Another delicious recipe! Threw together in about 20 minutes with veggies I prepped the day before. I made extra sauce to pour on top when I reheat through the week. Yum! 🙌
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Very nice recipe, except the sugar snap peas are not paleo (no legumes are).
The whole family LOVED it! Super easy. Thanks for another amazing recipe.
This recipe looks great, but your link goes to Toasted Sesame Oil (while listing just sesame oil in the recipe). Toasted Sesame Oil is a finishing oil and shouldn’t be used to cook the ingredients. Looking forward to trying this!
Just made this and it is delicious! Has great flavor and easy to make – prepping the veggies is the most time consuming but well worth it. Great alternative to take out and you know all the ingredients that went into it. Thank you!
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I am a little confused, because you list this as Paleo, yet you have rice wine vinegar and sugar snap peas in it. Neither of those are Paleo. I guess this was mistakenly marked as Paleo? In either case, the meal was delicious, but I wish I had looked more closely before my hubby made the recipe. (he doesn’t really know what all is Paleo and what isn’t.)
I made this tonight and it was good but the prep was a lot of chopping. Took me at least 20 minutes to prep veggies, plus a little more to make my own cauliflower rice in the processor. I’d make it again but definitely not as easy to throw together as stated.