YOUR SOLIN GENERATED RECIPE
Savory Ground Beef and Vegetable Skillet
Lean ground beef sautéed with colorful bell peppers and zucchini in a fragrant garlic-herb blend for a sizzle-filled, nutrient-dense skillet.
INGREDIENTS
8 oz 93% lean ground beef
0.5 tbsp extra virgin olive oil
1 medium zucchini
0.5 medium red bell pepper
0.5 medium yellow onion
2 cloves garlic
1 cup baby spinach
0.5 tsp sea salt
0.25 tsp black pepper
1 tsp dried oregano
0.25 tsp red pepper flakes
PREPARATION
Prepare the vegetables by finely dicing the yellow onion and red bell pepper, and slicing the zucchini into half-moons.
Heat the extra virgin olive oil in a large cast-iron or stainless steel skillet over medium-high heat.
Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until browned and no longer pink.
Stir in the diced onion and minced garlic, sautéing for 3 minutes until the onion becomes translucent and aromatic.
Add the zucchini and red bell pepper to the skillet, tossing them with the beef and onions.
Season the mixture with sea salt, black pepper, dried oregano, and red pepper flakes.
Continue to cook for 5 to 7 minutes, stirring occasionally, until the vegetables are tender-crisp.
Add the baby spinach to the skillet and toss for 1 minute until just wilted.
Remove from heat and serve immediately while hot.