Ingredients:

  • 1 lb (450 g) 90/10 ground beef
  • 1 tablespoon (15 mL) olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper (any color), diced
  • 1 medium zucchini, diced
  • 1 medium carrot, diced
  • 1 teaspoon (5 g) paprika
  • 1 teaspoon (5 g) dried oregano
  • ½ teaspoon (2 g) salt (or to taste)
  • ¼ teaspoon (1 g) black pepper (or to taste)
  • 1 cup (240 mL) low-sodium beef broth
  • 1 cup (150 g) frozen peas

Instructions:

  1. Place a large skillet over medium heat and add olive oil.
  2. Add diced onion and sauté until translucent, about 3-4 minutes.
  3. Stir in garlic, bell pepper, zucchini, and carrot. Cook until tender, about 5-7 minutes.
  4. Push the vegetables to the side, add ground beef, breaking it up with a wooden spoon. Cook until browned, about 6-8 minutes.
  5. Stir in paprika, oregano, salt, and pepper. Mix everything well.
  6. Pour in beef broth, and bring to a simmer.
  7. Stir in frozen peas. Cook for 2-3 more minutes until heated through.
  8. Taste and adjust seasoning if needed, then serve hot.