Ingredients:

  • 1 lb lean ground beef (93/7)
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp avocado oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp dried oregano
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Prep the meat. Remove the 1 lb lean ground beef from the fridge 10 minutes early.
  2. Heat the pan. Place your skillet over medium high heat for 3 minutes. Until you see a faint wisp of smoke rising.
  3. Add the oil. Swirl the 1 tbsp avocado oil to coat the bottom.
  4. Sear the beef. Add the beef in one large flat disk. Cook 3 minutes without moving it until a dark brown crust forms.
  5. Break it up. Flip the meat and use a spatula to break it into bite-sized crumbles. Until the pink color is 70% gone.
  6. Season the base. Sprinkle 1 tsp sea salt and 1/2 tsp cracked black pepper over the meat.
  7. Infuse aromatics. Push the meat to the edges and add the 4 cloves minced garlic, 1 tbsp grated ginger, and 1 tsp dried oregano to the center. Sizzle for 45 seconds until fragrant but not brown.
  8. Toss and finish. Stir everything together. Cook 2 mins until the beef is fully browned and crackling.
  9. Brightness check. Remove from heat and stir in 1/4 cup fresh parsley and 1 tbsp lemon juice.
  10. Rest and serve. Let the meat sit in the pan for 2 minutes.