YOUR SOLIN GENERATED RECIPE
Crispy Ground Beef and Veggie Skillet
Sautéed grass-fed beef browned until caramelized and tossed with a vibrant medley of crisp-tender zucchini and peppers.
INGREDIENTS
7.5 oz Ground beef (93% lean)
0.5 tbsp Avocado oil
1 cup Zucchini
0.5 cup Red bell pepper
0.5 cup Yellow onion
1 cup Baby spinach
1 clove Garlic
0.5 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Smoked paprika
PREPARATION
Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the ground beef and cook, breaking it into small bits with a spatula, until it is thoroughly browned and develops a crispy texture.
Add the diced onion and red bell pepper to the skillet, sautéing for 4 minutes until the vegetables begin to soften.
Stir in the diced zucchini and minced garlic, continuing to cook for 3 minutes until the zucchini is tender-crisp.
Season the mixture with smoked paprika, sea salt, and black pepper, stirring well to coat all ingredients.
Fold in the baby spinach and remove the skillet from heat, stirring just until the leaves are wilted and bright green.