This Paleo Ground Beef and Broccoli stir-fry is a quick, healthy weeknight meal you can make in about 15 minutes. It’s gluten-free and Whole30-compliant, and it’s perfect for families. Serve it over cauliflower rice for extra veggies.
This recipe follows the same fast, flavorful approach as my popular Weeknight Paleo Ground Beef Stroganoff: quick to prepare, simple to cook, and full of flavor while staying paleo and Whole30 friendly. Using ground beef keeps the cooking time short, and choosing pre-cut vegetables keeps prep nearly effortless.
Use fresh or refrigerated pre-cut broccoli florets and cauliflower rice for best texture and flavor. I recommend avoiding frozen broccoli for this dish because it can release excess water and dilute the sauce as it cooks. Frozen cauliflower rice is okay if needed, but fresh or refrigerated works best.
FAQ
Is Beef and Broccoli Gluten Free?
Traditional beef and broccoli often contains soy sauce, which has gluten. This version uses coconut aminos (or a gluten-free substitute such as tamari) to keep it gluten-free. Always check ingredient labels if you need to avoid gluten.
What Meat Works Best for Beef and Broccoli?
Any cut you prefer will work. Ground beef is used here for speed and budget friendliness. If you prefer slices of steak, flank, skirt, or sirloin are good options, though they require a bit more prep and cooking time.
Does Coconut Aminos Make This Recipe Whole30 Compatible?
Yes. Coconut aminos are Whole30-compliant. This recipe also uses orange juice as a natural sweetener. If you choose to substitute tamari or gluten-free soy sauce, reduce the amount to avoid excess salt—replace part of the liquid with water or beef broth to balance the seasoning.
Now, on to how to make it.
How to Make Paleo Ground Beef and Broccoli
Start by placing the ground beef in a large nonstick pan over medium heat. Break it up with a wooden spoon, season with kosher salt and black pepper, and cook, stirring occasionally, until browned—about 5 to 7 minutes.
While the beef cooks, mix the sauce in a large measuring cup. Combine coconut aminos and beef broth, then add orange juice, rice vinegar, sesame oil, garlic powder, ground ginger, and a pinch of chili flakes. Whisk or stir until combined.
When the beef is fully cooked, add the broccoli florets to the pan and pour the sauce over everything. Stir so the broccoli contacts the sauce, cover the pan with a lid, and simmer over medium-low heat for 5 minutes.
After 5 minutes, check the broccoli. If it needs more time, stir and replace the lid, cooking an additional 3 to 5 minutes until the florets are tender but still bright green.
Serve immediately over cauliflower rice for a paleo meal, or over regular rice if you aren’t following paleo.
If you enjoy paleo and Whole30 recipes, try other easy recipes in the same style: simple proteins, bold flavors, and minimal prep. If you make this Paleo Ground Beef and Broccoli, please rate the recipe and share how it turned out in the comments—feedback is always appreciated.
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Paleo Ground Beef & Broccoli
Ingredients
- 1 pound ground beef
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- ¼ cup coconut aminos
- ¼ cup beef broth
- 1 tbsp orange juice
- ½ tbsp rice vinegar
- 1 tsp sesame oil
- ¼ tsp garlic powder
- ¼ tsp ground ginger
- ⅛ tsp chili pepper flakes
- 9 ounces broccoli florets, roughly the same size
- Cauliflower rice (or regular rice if not paleo)
Instructions
Items Needed:
- Large nonstick pan with lid
- Wooden spoon or spatula
- Measuring spoons
- Liquid measuring cup
- Small whisk or stirring utensil
Directions:
- Place ground beef in a nonstick pan over medium heat and break it up. Add kosher salt and black pepper and cook, stirring occasionally, until browned, about 5–7 minutes.
- While the beef cooks, make the sauce: combine coconut aminos and beef broth in a large measuring cup, then add orange juice, rice vinegar, sesame oil, garlic powder, ground ginger, and chili flakes. Stir or whisk to combine.
- When the beef is cooked, add the broccoli to the pan and pour the sauce over everything. Stir so broccoli is coated, cover, and cook on medium-low for 5 minutes.
- Check tenderness and cook another 3–5 minutes if needed, keeping the broccoli bright and tender.
- Serve over cauliflower rice, or over regular rice if you prefer.
Notes
– If preparing cauliflower rice, microwave it covered for 3–4 minutes and check halfway to avoid overcooking.
– Use pre-cut vegetables to save time. Fresh or refrigerated broccoli works best; frozen broccoli can add excess water and dilute the sauce.
Nutrition
Calories: 226 kcal | Carbohydrates: 5 g | Protein: 14 g | Fat: 16 g | Saturated Fat: 5 g | Cholesterol: 53 mg | Sodium: 522 mg | Potassium: 338 mg | Fiber: 1 g | Vitamin A: 275 IU | Vitamin C: 39.4 mg | Calcium: 34 mg | Iron: 1.8 mg