Ingredients:

  • 1.5 lbs Yukon Gold Potatoes, diced into 1/2-inch cubes
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Dried Rosemary, crushed
  • 1 tsp Dried Thyme
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Sea Salt
  • 1 lb Lean Ground Beef (90/10 blend)
  • 1 small Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Soy sauce
  • 3 cups Fresh Broccoli florets
  • 2 tbsp Water
  • 1/2 tsp Black pepper

Instructions:

  1. Toss 1.5 lbs diced Yukon Gold potatoes with 2 tbsp olive oil, 1 tsp rosemary, 1 tsp thyme, 1/2 tsp garlic powder, and 1/2 tsp salt in a bowl.
  2. Heat a large skillet over medium high heat and add potatoes. Cook for 10-12 minutes, flipping occasionally until the edges are golden and the centers are tender.
  3. Remove potatoes from the skillet and set aside.
  4. In the same pan, add the diced yellow onion. Cook for 3 minutes until translucent and fragrant.
  5. Add 1 lb ground beef to the onions. Break it up with a spatula and cook until no pink remains and the meat is deeply browned.
  6. Stir in the 3 minced garlic cloves, 1 tbsp Worcestershire sauce, 1 tbsp soy sauce, and 1/2 tsp black pepper. Cook for 1 minute.
  7. Return the roasted potatoes to the pan and toss them with the beef.
  8. Add 3 cups broccoli florets and 2 tbsp water to the skillet.
  9. Cover the pan with a lid and let it steam for 2-3 minutes until the broccoli is vibrant green and fork tender.
  10. Remove the lid, give everything one last stir to evaporate any remaining water, and serve immediately.