Ingredients:

  • 1 lb lean ground beef
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp avocado oil
  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • 1 red bell pepper, diced
  • 1/2 cup frozen peas
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tsp Worcestershire sauce
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat the avocado oil. Set your pan over medium high heat until the oil shimmers. Note: If the oil starts to smoke heavily, turn it down slightly.
  2. Sear the beef. Add the ground beef in a loose mound and leave it alone. Cook for 3 minutes until a dark brown crust forms.
  3. Brown the meat. Stir and break the beef apart. Cook for another 3-5 minutes until no longer pink.
  4. Clear the center. Push the beef to the outer edges of the pan. Note: This creates a fry zone in the middle for the veg.
  5. Sauté hard vegetables. Add carrots and broccoli to the center. Sauté for 3-4 minutes until the edges are slightly charred.
  6. Add soft vegetables. Stir in the diced bell pepper and frozen peas. Cook for 2 minutes until the peppers soften.
  7. Lower the heat. Turn the burner down to medium. Note: This prevents the butter from burning.
  8. Melt the butter. Create a small well in the center and add the butter. Once it's foaming, stir in the minced garlic for 30 seconds until fragrant.
  9. Glaze the dish. Pour in the soy sauce and Worcestershire sauce. Toss everything together for 1 minute until the sauce is velvety and coats everything.
  10. Finish with herbs. Remove from heat and stir in the fresh parsley.