Stir-Fried Ground Beef with Broccoli and Carrots in Coconut Aminos

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant weeknight meal featuring tender ground beef and crisp vegetables simmered in a savory coconut aminos sauce, served over cauliflower rice for a satisfying Whole30-friendly dinner. This Asian recipe (whole30), ready in about 30 minutes, pairs ground beef, avocado oil, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons avocado oil in a large skillet over medium-high heat until shimmering. Add 1 medium thinly sliced carrot and 1 cup broccoli florets, cooking for 3 minutes until slightly tender.
  2. Step 2: Add 1/2 cup sliced mushrooms and 3 minced garlic cloves, cooking for 2 minutes until fragrant and mushrooms soften.
  3. Step 3: Add 1 pound ground beef, breaking it apart with a spoon, and cook for 5 minutes until no longer pink, then drain excess fat.
  4. Step 4: Stir in 2 tablespoons coconut aminos, 1 tablespoon lime juice, 1/4 teaspoon red pepper flakes, and salt and pepper to taste. Cook for 2 minutes until sauce bubbles and coats the beef.
  5. Step 5: Serve immediately over 2 cups cauliflower rice.

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