Ground Beef Stir Fry (Paleo, Whole30, AIP) Recipe
This Ground Beef Stir Fry is a quick and flavorful paleo, Whole30, and AIP-compliant meal that combines tender ground beef with a medley of fresh vegetables. Perfect for a healthy weeknight dinner, it features ginger, garlic, and a tangy dressing of coconut aminos and apple cider vinegar for a savory and slightly acidic taste that complements the crisp veggies and beef.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American Paleo
- Diet: Paleo
Ingredients
Beef and Seasonings
- 1 lb ground beef
- 1 tsp salt
- 1/4 tsp black pepper (omit for AIP)
- 1 thumb ginger (grated)
- 2 cloves garlic (minced)
Vegetables
- 1/2 cup carrots (shredded)
- 1 small zucchini (chopped into half moons)
- 1 cup broccoli florets
- 1 1/2 cup green cabbage (shredded)
- 1 tbsp green onion (sliced)
Sauce and Seasoning
- 3 tbsp coconut aminos
- 2 tsp apple cider vinegar
Instructions
- Brown the Ground Beef: Using a large deep skillet, brown the ground beef over medium heat. Season with salt and pepper and use a wooden spoon to thoroughly crumble. Once cooked through, set the ground beef aside and drain the excess fat, leaving about 2 tablespoons of fat in the pan for cooking the vegetables.
- Sauté Garlic and Ginger: In the same pan, add the minced garlic and grated ginger. Sauté until fragrant, about 1-2 minutes, which will infuse the fat with aromatic flavors essential for the dish.
- Cook Vegetables: Add the shredded carrots, chopped zucchini, and broccoli florets to the pan. Cook for 5-6 minutes over medium heat until the vegetables become lightly crisp yet tender, stirring occasionally. Add more fat if necessary to prevent sticking and aid cooking.
- Add and Wilt Cabbage: Incorporate the shredded green cabbage into the skillet. Continue cooking for another 4-5 minutes, stirring often, until the cabbage has wilted and softened, blending well with the other vegetables.
- Combine Beef and Sauce: Return the browned ground beef back to the vegetable mixture. Add the coconut aminos and apple cider vinegar. Stir everything thoroughly and cook for an additional 2 minutes to reheat the beef and allow the sauce flavors to meld.
- Serve Garnished: Remove from heat and serve the stir fry topped with sliced green onion for a fresh and bright finish to the dish.
Notes
- For an AIP diet, omit the black pepper.
- Use fresh ginger and garlic for the best flavor infusion.
- Adjust coconut aminos and apple cider vinegar to taste if you prefer a sweeter or tangier stir fry.
- Adding a little cooking fat such as coconut oil or tallow during the vegetable cooking step can help improve texture.
- Make sure not to overcook the vegetables to retain some crispness and nutrients.
