YOUR SOLIN GENERATED RECIPE
Lean Ground Beef and Vegetable Skillet
Sautéed lean ground beef tossed with colorful zucchini and bell peppers in a savory, herb-infused skillet that delivers a satisfyingly crisp texture.
INGREDIENTS
8 oz 93% lean ground beef
1 tsp extra virgin olive oil
1 cup zucchini
0.5 cup red bell pepper
0.5 cup yellow onion
1 clove garlic
0.5 tsp sea salt
0.25 tsp black pepper
0.5 tsp smoked paprika
0.5 tsp dried oregano
PREPARATION
Heat the extra virgin olive oil in a large cast-iron or non-stick skillet over medium-high heat.
Add the lean ground beef to the skillet, breaking it apart with a wooden spoon, and cook until browned and no longer pink.
Add the diced yellow onion and red bell pepper to the skillet with the beef, sautéing for 3 to 4 minutes until the onion is translucent.
Stir in the diced zucchini and minced garlic, cooking for another 5 minutes until the zucchini is tender-crisp.
Season the mixture with sea salt, black pepper, smoked paprika, and dried oregano, stirring well to ensure even distribution.
Continue to cook for 1 to 2 minutes to allow the flavors to meld, then remove from heat and serve immediately.