Note: I ALWAYS use organic vegetables, seasonings and meat.
1-1.25 lb grass fed ground beef. I prefer 80/20 but you can do 90/10
1 small to medium zucchini sliced into thin discs then in half
1/2 small red onion cut into 1/2 inch pieces
1 red bell pepper cut into 1 inch pieces
3/4 cup green beans cut in half
1 tomato Roma tomato chopped
1 medium carrot cut into thin discs
2-3 cloves of garlic chopped or minced
1/2 tsp sea salt
1/4 tsp fresh black pepper
1.5-2 TBSP fresh chopped Sweet Basil ( you can use 1 tsp of dried basil)
1 TBSP fresh thyme or 1 tsp dried
1 TBSP fresh oregano chopped or 1 tsp dried. I prefer the Greek Oregano
In a large skillet melt 1 TBSP butter, add garlic and vegetables. Cover and cook over medium heat until vegetables are slightly tender. Stir to cook evenly and prevent burning. Remove from skillet and place in a glass or stainless bowl.
Place ground beef in skillet breaking it apart and browning until cooked. Note: I leave the fat in the pan, however if there is a lot you can drain off some.
Add the vegetables back into the beef mixture on medium heat- gently combining and cooking for 2-3 minutes uncovered.
Serve over arugula or rice and dust with parmesan cheese .
