Ingredients
1 Tbsp avocado oil or olive oil
2 large carrots, peeled and chopped
1 large crown broccoli, chopped
6 radishes, chopped
1 pound grass-fed ground beef
1 tsp sea salt, to taste
2 tsp ground ginger (optional)
1 medium zucchini squash, chopped
1 large yellow squash, chopped
Instructions
- Heat the avocado oil in a large (12-inch) cast iron skillet over medium heat.
- Add the chopped carrots, broccoli, and radishes. Stir well, cover, and cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Push the vegetables to one side of the skillet and add the ground beef. Flatten the beef against the skillet to create a beef layer. Sprinkle with sea salt and ground ginger (if using).
- Allow the beef to brown for about 2 minutes, then flip it to the other side and cook for another 2 minutes. Break it into chunks with a spatula and stir into the vegetables.
- Add the zucchini and yellow squash. Cover and cook, stirring occasionally, for about 5 minutes until the beef is cooked through and vegetables are tender. Taste and adjust seasoning with sea salt.
- Remove the lid and continue cooking for 3–5 minutes, stirring occasionally, until most of the liquid has evaporated.
Notes
- Swap vegetables like bell peppers, cauliflower, or spinach for variety.
- Add red pepper flakes or hot sauce for a spicy kick.
- Ground turkey or chicken can be used instead of beef.
- Store leftovers in the fridge up to 3 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
