Ingredients:

  • 1 lb (450g) lean ground beef
  • 1 medium (150g) yellow onion, diced
  • 2 medium (200g) bell peppers (red and green), chopped
  • 1 medium (200g) zucchini, diced
  • 2 cups (30g) fresh baby spinach
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15ml) olive oil
  • 1 tsp (2g) smoked paprika
  • ½ tsp (1g) dried oregano
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) black pepper

Instructions:

  1. Heat the skillet over medium high heat. Add the ground beef in a single layer. Cook without stirring for 3-4 minutes until a mahogany colored crust forms. Note: Stirring too early releases moisture and steams the meat.
  2. Break the meat apart with your spatula and cook until fully browned. Drain any excess liquid from the pan.
  3. Push the beef to the edges of the pan. Add the olive oil to the center, followed by the diced onion and garlic. Sauté for 2-3 minutes until the onion is translucent and garlic smells nutty.
  4. Add the bell peppers and zucchini to the pan. Stir fry for 5-7 minutes, tossing frequently, until the vegetables are crisp tender with slight charred edges.
  5. Sprinkle the smoked paprika, oregano, salt, and pepper over the mixture.
  6. Stir in the baby spinach and cook for 60 seconds until the leaves are just wilted.
  7. Remove from heat immediately to prevent the spinach from overcooking.