Cumin Lime Beef and Zucchini Skillet

• 220 g (8 oz raw 90% lean ground beef) — Raw 90% lean ground beef
• 250 g (2 medium zucchini, cut into 1.5 cm half-moons) — Raw zucchini
• 70 g (1/2 cup yellow onion, cut into 1 cm dice) — Raw yellow onion
• 25 g (1 tbsp plus 2 tsp fresh lime juice) — Fresh lime juice
• 3 g (1 1/2 tsp ground cumin) — Ground cumin
• 6 g (1 1/2 tsp avocado oil) — Avocado oil

Method

1. 1Prepare the vegetablesCut the zucchini into even 1.5 cm half-moons and dice the yellow onion into 1 cm pieces.2 min 30 secLook for: The zucchini slices share one thickness and the onion is evenly diced.Safety: Use a stable cutting board and a sharp clean knife.
2. 2Coat the beef with cuminPut the ground beef in a clean bowl, sprinkle all the ground cumin over it, and fold twice to distribute the spice without compacting the meat.30 secLook for: Cumin is visible throughout loose beef crumbles with no dense clumps.Safety: Wash hands after handling raw beef and keep its bowl away from vegetables.
3. 3Brown the beef safelyHeat the avocado oil in a large skillet over medium-high heat, add the cumin-coated beef, and cook for 6 minutes while breaking it into 2 cm crumbles.6 min · 160°FLook for: The beef is browned, no pink remains, and every crumble reaches 160°F.Safety: Verify 160°F before transferring the beef to a clean plate.
4. 4Soften the onionAdd the yellow onion to the beef drippings in the skillet and cook over medium heat for 2 minutes while stirring every 30 seconds.2 minLook for: The onion is translucent at the edges and smells sweet rather than raw.Safety: Keep the skillet handle turned inward and avoid touching hot drippings.
5. 5Brown the zucchiniAdd the zucchini half-moons, spread them across the skillet, and cook for 4 minutes, turning once after 2 minutes.4 minLook for: The zucchini has browned flat sides and remains tender-crisp without releasing a pool of water.Safety: Let steam escape before leaning over the skillet.
6. 6Finish with beef and limeReturn the fully cooked beef to the skillet, add all the fresh lime juice, and fold over medium heat for 60 seconds before transferring the complete mixture to one bowl.1 min · 160°FLook for: The beef is steaming hot, lime coats the vegetables evenly, and no liquid pools in the bowl.Safety: Confirm the reheated beef remains at least 160°F and refrigerate leftovers within 2 hours.