This post contains affiliate links. Please read my affiliate disclosure.
June was a busy month for me so I wasn’t able to keep up with writing about my meals. We’re still eating keto/carnivore for the most part so ground beef is in the weekly rotation with varying flavors.
When coming up with this meal I had nappa cabbage, onion, and zucchini on hand, and since I mostly associate cabbage with egg rolls or stir-fry, I decided to go with a teriyaki flavor!
I simply browned the ground beef.
While that was cooking, I chopped the vegetables.
When the beef was mostly brown with a bit of pink left, I added the vegetables and mixed them all together.
At this point I also added avocado oil because the pan was drying out (I likely had the stove up too high). PK’s No Soy Teriyaki was added at the end.
And here we have the final result.
And there we have it! A quick and easy dinner with ground beef and a sauce from Primal Kitchen.
This post was sitting in drafts since mid-June. I’ve been so busy transitioning from one job (private child care/preschool/daycare) to the next (district preschool teacher!!). I’m so excited for what’s ahead.
Teriyaki Ground Beef
Ingredients
- 16 oz Ground beef
- 1/2 Nappa Cabbage
- 1/2 c Onion
- 1 medium Zucchini
- 1 tbsp Tallow or Avocado Oil or your preferred cooking fat/oil
- 1/3 c Primal Kitchen's No-Soy Teriyaki Sauce
Instructions
- Heat pan on medium high. Once heated, add ground beef to brown.
- While the ground beef browns, finely chop onions. Take time to break apart and stir ground beef before moving on to slicing the cabbage.
- Add chopped onions to the pan with beef and stir together.
- Add a bit of avocado oil or tallow if the pan starts to dry out.
- Slice the zucchini in half lengthwise before continuing to quarter and slicing into small triangles.
- Combine remaining vegetables to meat and onions once the meat is mostly browned, but still a little pink.
- Pour in teriyaki sauce, stir, and serve immediately.