Quick Skillet Dinner

This 30-minute gluten-free stovetop skillet dinner offers lots of scope for customization to your liking.

Course Main Course, Main Dishes

Cuisine American, Canadian

Diet Gluten Free

Keyword easy weeknight gluten-free dinner

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 281kcal

Author Cathy

1 tablespoon cooking oil olive or avocado
1 onion red, yellow, Spanish, or sweet
2 cups celery, mushrooms, bell pepper (or more) varied as you wish, sliced or chopped (could use fresh broccoli, cauliflower, zucchini, etc.)
1 pound ground meat (or more) beef, chicken, turkey, or pork
10 ounces frozen peas (-12 oz) OR frozen green beans, corn, carrots, broccoli, cauliflower, etc.

Shake the sauce ingredients together in a jar.
2 cups broth, 3 tablespoons white rice flour, 1 tablespoon tomato paste, 1 tablespoon GF soy sauce, 1 tablespoon GF Worestershire sauce, 2 teaspoons Savory Herb Spice Blend, 1 teaspoon garlic powder, ¼ teaspoon ground black pepper, salt
Add some cooking oil to a skillet over medium-high heat. Cook the chopped onions in it until they become transparent.
1 tablespoon cooking oil, 1 onion
Then, add the chopped fresh vegetables to the pan and stir-fry them until they become soft.
2 cups celery, mushrooms, bell pepper
Remove the vegetables and set them aside. Brown the ground meat in the pan.
1 pound ground meat
When the meat has browned, add the stir-fry sauce, stirring as it thickens up. It should change from a watery liquid to a glistening, thickish sauce.
Add the cooked vegetables back to the meat and sauce in the pan. Stir them in to heat up again.
Stir in the frozen vegetables and heat just until they are cooked through.
10 ounces frozen peas

Serve this quick skillet dinner over rice or mashed potatoes.
If you like some heat, add a sprinkle of hot chili flakes or a dash of hot sauce.