YOUR SOLIN GENERATED RECIPE
Ground Beef and Vegetable Skillet
Sautéed lean ground beef and vibrant summer vegetables tossed in a savory herb blend for a satisfying and aromatically seasoned one-pan meal.
INGREDIENTS
8 oz ground beef 93% lean
1 tsp avocado oil
0.5 cup yellow onion
1 cup zucchini
1 cup red bell pepper
2 clove garlic
0.5 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
0.25 tsp red pepper flakes
PREPARATION
Heat the avocado oil in a large cast-iron or stainless steel skillet over medium-high heat.
Add the ground beef to the hot skillet, breaking it apart with a wooden spoon, and cook until browned and fully cooked through.
Remove the beef from the skillet and set aside on a plate, leaving any rendered fat in the pan.
Add the diced onion, sliced zucchini, and chopped bell pepper to the skillet, sautéing for 5-7 minutes until the vegetables are tender-crisp and lightly caramelized.
Stir in the minced garlic, sea salt, black pepper, dried oregano, and red pepper flakes, cooking for 1 minute until fragrant.
Return the cooked beef to the skillet and toss everything together to combine and heat through before serving.