Ground Beef Stir Fry {Paleo, Whole30} (2024)

1.23.22

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Whole 30No Added Sugar

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}

Author: Michele Rosen

Prep Time: 10 minutes

Cook Time: 10 minutes

Course:Dinner

Cuisine:asian inspired, Paleo, Whole30

Keyword:beef, paleo, stir fry, whole30

Servings: 5 servings

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4.59 from 73 votes

Ingredients

Stir Fry Sauce:

7tablespoonscoconut aminos
1tablespoonsesame oil
1tablespoonrice vinegar or apple cider vinegar
1teaspoonarrowroot flouror tapioca
1/2teaspooncrushed red pepper flakes

Stir Fry:

2Tablespoonsolive oil or avocado oil, divided
1poundgrass fed ground beef
Sea salt and freshly ground black pepper
3scallionswhite and green parts separated, white part thinly sliced 4 garlic cloves, minced
1teaspoonfresh gingergrated 1 red bell pepper, thinly sliced
1cupsugar snap peas
1cupthinly sliced carrots
1cupsliced mushrooms
3/4cupshredded 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.
See Also
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Serve over sautéed cauliflower rice if desired and garnish with the green scallions and sesame seeds. Enjoy!

Nutrition

Calories: 322kcal

Carbohydrates: 11g

Protein: 19g

Fat: 22g

Saturated Fat: 7g

Polyunsaturated Fat: 2g

Monounsaturated Fat: 11g

Trans Fat: 1g

Cholesterol: 62mg

Sodium: 557mg

Potassium: 489mg

Fiber: 2g

Sugar: 3g

Vitamin A: 4572IU

Vitamin C: 19mg

Calcium: 41mg

Iron: 3mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Want More Paleo and Whole30 Friendly Asian Inspired Recipes? Try One of These!

Chicken and Broccoli Stir Fry

Beef and Broccoli Stir Fry

Chinese Orange Chicken

Thai Shrimp Soup

California Roll Sushi Bowls

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

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Maurine says
January 30, 2022 at 8:34 pm

This is a very good recipe! Thank you! I’ve been looking for a stir fry with ground beef! Fresh flavors and very delicious.
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DANYIAL MERRIAM says
January 31, 2022 at 5:20 pm

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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PennyVibe says
February 9, 2022 at 6:13 pm

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.
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  It says 5 servings, my husband and I polished off almost the entire recipe.
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Andrea says
March 10, 2022 at 11:56 pm

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!
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Find a Word says
April 12, 2022 at 10:55 pm
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…
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Michelle says
May 18, 2022 at 8:37 pm

YUM. My entire family enjoyed!! Will definitely be making again soon. 🙂
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Mellie says
May 25, 2022 at 4:36 pm

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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Cave Girl says
September 9, 2022 at 7:33 pm
Very nice recipe, except the sugar snap peas are not paleo (no legumes are).
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Jacqueline Stone says
September 22, 2022 at 9:33 am

The whole family LOVED it! Super easy. Thanks for another amazing recipe.
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Maggie says
January 18, 2023 at 7:00 pm
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!
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Lesley says
January 28, 2023 at 3:17 pm
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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Julie Ross says
January 26, 2024 at 1:31 pm

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.)
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Lesia Butler says
February 5, 2024 at 12:34 am

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.
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