Some nights, dinner needs to be fast, filling, and something I actually feel good about eating. Bonus points if it doesn’t destroy my kitchen with cleanup! That’s exactly how this Savory Beef and Veggie Skillet became a regular in my rotation. It was born from a classic “what do I do with this ground beef and half head of cabbage?” situation, and it turned out so much better than I expected.

This isn’t just another stir-fry; it’s a one-pan wonder packed with flavor, loaded with colorful veggies, and ready in under 30 minutes. If you need a delicious, satisfying meal that won’t keep you in the kitchen all night, this is your recipe!

Why This Skillet Recipe Rocks

One-Pan Magic: Minimal cleanup is always a win in my book! Everything cooks right in the same skillet.
Speedy Gonzales: We’re talking prep-to-table in about 25 minutes. Perfect for busy weeknights.
Veggie Powerhouse: It’s loaded with cabbage, peppers, onions, and carrots – a fantastic way to get your veggies in.
Flavor Explosion: The savory sauce with hints of lime, sesame, and ginger perfectly coats the beef and veggies.

Good Food, Good Choices: Health Notes

Beyond being delicious and easy, this skillet is designed with health in mind, making it adaptable for various eating styles:

Packed with Veggies & Fiber: Loaded with fiber-rich vegetables like cabbage, peppers, onions, and carrots, this dish supports good digestion and helps keep you full.
High-Quality Protein: Using lean ground beef provides substantial protein, essential for satiety and maintaining muscle mass.
Gluten-Free & No Added Sugar: This recipe uses coconut aminos (or tamari) instead of traditional soy sauce and skips added sugars like honey, making it naturally gluten-free and avoiding unnecessary sugar spikes.
Moderate Carbs from Whole Foods: With around 17g net carbs per serving, the carbohydrates come primarily from nutrient-dense vegetables and the coconut aminos. For many following a diabetic-friendly or lower-carb (but not strict keto) lifestyle focused on whole foods, this often fits well, especially when mindful of portion sizes and pairing it with cauliflower rice instead of traditional rice.
Sodium Awareness: You can manage the sodium by choosing low-sodium coconut aminos/tamari, low-sodium broth, and controlling the amount of salt you add during cooking. Season to your taste!

Your Ingredient Checklist

Here’s what you’ll need:

Base & Aromatics:
- 1 1/3 lbs (about 21 oz) ground beef: 90/10 lean is recommended for great flavor without excessive fat.
- 2 teaspoons olive oil: Or avocado oil.
- 4 cloves garlic, minced: Fresh garlic makes a difference!
- 1 tablespoon plus 1 teaspoon grated fresh ginger: That fresh zing is key; don’t skip it! Use a microplane for easy grating.
- Salt and freshly ground black pepper: To taste throughout cooking.
Vegetables:
- 1 1/3 cups diced onion (about 1 large onion): Yellow or white onion works great.
- 6 ½ cups thinly sliced cabbage (about ½ medium head): Green cabbage is standard, but Napa or Savoy works too. Slice it fairly thin.
- 2 ⅔ cups julienned red bell peppers (about 2 large peppers): Adds sweetness and vibrant color. You can use other colors too! “Julienned” means cut into thin strips.
- 1 cup shredded carrots: Pre-shredded carrots are a great time-saver here!
Sauce:
- ¼ cup coconut aminos: A slightly sweet, savory, soy-free alternative. Low-sodium tamari is a good gluten-free sub if preferred.
- 2 tablespoons plus 2 teaspoons fresh lime juice: Brightens everything up!
- 1 ¼ teaspoons sriracha (or to taste): Adjust the heat level to your liking. Check labels if you need a sugar-free option.
- ¾ teaspoon toasted sesame oil: Essential for that nutty, savory stir-fry flavor.
- ¾ teaspoon fish sauce: Adds incredible umami depth – don’t skip it if you can!
- 2 tablespoons low-sodium beef broth: Adds a little moisture and richness to the sauce.
- Pinch of black pepper: For the sauce itself.
Optional for Serving:
- Sliced green onions
- Chopped fresh cilantro
- Extra sriracha
- Cauliflower rice (highly recommended for a low-carb meal!)

Let’s Get Cooking!

Whip Up the Sauce: Grab a small bowl or a jar. Add the coconut aminos, lime juice, sriracha, toasted sesame oil, fish sauce, beef broth, and a pinch of pepper. Whisk it all together until combined. Give it a tiny taste – need more tang? Add lime. More heat? Add sriracha. Set it aside.
Brown the Beef & Aromatics: Get your largest skillet or wok heating over medium heat. Add the olive oil. Once it shimmers, toss in the minced garlic and grated ginger. Stir them around constantly for about 30 seconds until they smell amazing – watch carefully so they don’t burn! Now, add the ground beef. Use your spatula to break it up into crumbles. Season well with salt and pepper. Cook for about 5-7 minutes, stirring now and then, until the beef is browned and fully cooked. Use a slotted spoon to lift the beef out onto a plate, leaving the flavorful fat behind in the skillet.
Sauté the Veggies: Add the diced onion to the fat in the skillet. Sprinkle with a little salt and pepper and cook for 2-3 minutes, stirring often, until the onion starts to soften. Add the mountain of sliced cabbage, toss it well to coat it in the flavorful fat, and cook for 1-2 minutes more until it just starts to wilt. Now stir in the julienned bell peppers and shredded carrots. Season the veggies again lightly. Keep cooking and stirring for another 4-5 minutes. You want the veggies tender but still with a little bite – aim for crisp-tender perfection!
Bring It All Home: Add the cooked ground beef (and any juices from the plate) back into the skillet with all those lovely vegetables. Pour your reserved sauce mixture all over the top. Stir everything together really well, making sure every bit is coated in that delicious sauce. Let it cook for just 1-2 minutes more, stirring, until everything is heated through.

Serve It Up! Divide the hot Savory Beef and Veggie Skillet among four bowls. Garnish with sliced green onions, fresh cilantro, or an extra swirl of sriracha if you like a kick! It’s absolutely fantastic served over fluffy cauliflower rice for a complete, satisfying low-carb meal.

Pro Tips for Skillet Success

Time Savers: Use pre-shredded cabbage and carrots from the grocery store to cut down on prep time.
Veggie Swaps: Not a fan of peppers? Use broccoli florets, sliced mushrooms, bok choy, or snap peas instead. Adjust cooking times slightly based on the vegetable.
Protein Options: Ground turkey, chicken, or even pork would work well in place of beef.
Make it Ahead: This reheats beautifully! Store leftovers in an airtight container in the fridge for 3-4 days. It’s great for meal prep lunches. Reheat in a skillet or microwave.

Serving Ideas

While amazing over cauliflower rice, you could also:

Serve it plain in a bowl for a super low-carb option.
Spoon it into large lettuce leaves (like butter or romaine) for tasty wraps.
Enjoy it alongside a simple side salad.

It’s truly a versatile workhorse recipe for any night of the week!

Savory Beef and Veggie Skillet

A quick and flavorful one-pan meal featuring ground beef and a colorful mix of vegetables coated in a savory sauce. This easy skillet dinner is perfect for busy weeknights.

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Prep Time 8

Cook Time 17

Total Time 25

Servings 4

Calories 438 kcal

Ingredients

Base & Aromatics:

1 1/3 lbs about 21 oz ground beef (90/10 lean recommended)
2 teaspoons olive oil
4 cloves garlic minced
1 tablespoon plus 1 teaspoon grated fresh ginger
Salt and freshly ground black pepper to taste

Vegetables:

1 1/3 cups diced onion about 1 large onion
6 ½ cups thinly sliced cabbage about ½ medium head
2 ⅔ cups julienned red bell peppers about 2 large peppers
1 cup shredded carrots

Sauce:

¼ cup coconut aminos or low-sodium tamari
2 tablespoons plus 2 teaspoons fresh lime juice
1 ¼ teaspoons sriracha or to taste
¾ teaspoon toasted sesame oil
¾ teaspoon fish sauce
2 tablespoons low-sodium beef broth
Pinch of black pepper

Optional for Serving:

Sliced green onions
Chopped fresh cilantro
Extra sriracha
Cauliflower rice

Instructions

Prepare the Sauce: In a small bowl or liquid measuring cup, whisk together the coconut aminos, lime juice, sriracha, toasted sesame oil, fish sauce, beef broth, and a pinch of pepper. Taste and adjust seasoning if desired. Reserve the sauce.
Cook Aromatics and Beef: Place a large, heavy-bottomed skillet or wok over medium heat. Add the olive oil. Once the oil is shimmering, add the minced garlic and grated ginger. Stir constantly for about 30 seconds until highly fragrant – be careful not to let them burn. Add the ground beef to the skillet. Use a spatula or meat chopper to break it into smaller pieces. Season generously with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the beef is browned and cooked through. Transfer the cooked beef with a slotted spoon to a separate plate, leaving the rendered fat in the skillet.
Sauté Vegetables: To the fat remaining in the skillet, add the diced onion. Season lightly with salt and pepper and cook over medium heat for 2-3 minutes, stirring frequently, until the onion begins to soften. Add the sliced cabbage, toss well to combine with the onions and fat, and cook for another 1-2 minutes, allowing it to wilt slightly. Stir in the julienned bell peppers and shredded carrots. Season the vegetables again lightly with salt and pepper. Continue cooking, stirring often, for 4-5 minutes more, until the vegetables reach your desired tenderness (aim for crisp-tender).
Combine and Finish: Return the cooked ground beef (along with any juices that accumulated on the plate) back to the skillet with the sautéed vegetables. Pour the reserved sauce mixture over everything. Stir thoroughly to ensure all the beef and vegetables are evenly coated with the sauce. Cook for 1-2 minutes more, just until everything is heated through.
Serve: Divide the Savory Beef and Veggie Skillet among four bowls or plates. Serve hot. Garnish with optional sliced green onions, fresh cilantro, or a drizzle of extra sriracha if desired. Pairs well with cauliflower rice.

Notes

Yields: 4 servings

Nutrition Information (Per Serving - Approximate):

(Based on 4 servings, excluding optional toppings and serving sides. Assumes 90/10 ground beef and ⅝ tsp added salt.)

Calories: 438 kcal
Protein: 34.1 g
Total Fat: 23.7 g
Saturated Fat: 8.4 g
Total Carbohydrates: 22.7 g
Dietary Fiber: 5.9 g
Total Sugars: 12.5 g
Net Carbs (est.): 16.8 g
Cholesterol: 118 mg
Sodium: 861 mg

(Disclaimer: Nutritional information is estimated based on standard database values. Actual values can vary significantly based on specific ingredient brands, especially the sodium content of coconut aminos, fish sauce, broth, and the amount of salt added.)

Ready for Your New Favorite Skillet?

This Savory Beef and Veggie Skillet has become such a reliable favorite for me – it’s fast, flavorful, packed with good stuff, and cleanup is a breeze. I hope you love it just as much! If you make it, feel free to tag me – I love seeing your creations!