Name: Ground beef and vegetable skillet
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 7 oz 93% lean ground beef; 1 1/4 tsp olive oil; 3/4 red bell pepper, diced; 1/2 medium zucchini, diced; 1/2 medium yellow onion, diced; 2 cloves garlic, minced; 2 3/4 tsp low sodium soy sauce; 1 tsp Worcestershire sauce; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

449 calories

Protein: 45g; 41% of calories
Carbs: 20g; 18% of calories
Fat: 20g; 41% of calories

Instructions

Prep 20 min · Cook 0 min

Heat the olive oil in a 12-inch skillet over medium-high heat. Add the onion and bell pepper, and cook until the onion is translucent, about 4 minutes.
Add the ground beef to the skillet. Break the meat apart with a spoon and cook until browned and no longer pink, about 6 minutes. Add the garlic and cook until fragrant, about 1 minute more. Done when browned and no longer pink, 160°F.
Stir in the zucchini and season with salt and black pepper. Sauté until the zucchini is tender but still holds its shape, about 5 minutes.
Pour in the soy sauce and Worcestershire sauce. Toss everything together for 1 to 2 minutes until the liquid has slightly reduced and coated the beef and vegetables.

Nutrition

Ingredients

Instructions

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