Description

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.

Ingredients

Scale

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

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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

Nutrition Facts (per serving, 1 of 4, excl. optional toppings and sides): Calories 438 kcal | Protein 34.1 g | Total Fat 23.7 g (Saturated Fat: 8.4 g) | Total Carbs 22.7 g (Fiber: 5.9 g, Sugars: 12.5 g, Net Carbs: 16.8 g) | Sodium 861 mg | Cholesterol 118 mg

These values are approximate and may vary based on ingredients and preparation. Based on 4 servings; assumes 90/10 ground beef and ⅝ tsp added salt; excludes optional toppings and serving sides.

Nutrition

Calories: 438