Prep your veggies. Dice the onion and bell pepper, slice the zucchini, and cut the broccoli into small florets. Mince the garlic. Keep everything roughly the same size so it cooks evenly.

Heat the skillet. Set a large skillet over medium-high heat. If using very lean beef, add olive oil. When hot, add the ground beef in an even layer.

Brown the beef well. Let it sear undisturbed for 2–3 minutes, then break it up with a spatula. Cook until no longer pink and the edges get a little crispy. Season with a pinch of salt and pepper. Remove the beef to a plate and drain excess grease if needed, leaving about a teaspoon in the pan.

Sauté the aromatics. Add the onion and bell pepper to the skillet. Cook 3–4 minutes until softened and slightly golden. Stir in the garlic and cook 30 seconds until fragrant.

Add the green veggies. Toss in the zucchini and broccoli. Cook 3–4 minutes, stirring occasionally, until crisp-tender. Don’t overcook—the veggies should keep a little bite.

Season boldly. Sprinkle in smoked paprika, oregano, chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to coat the veggies and toast the spices for 30 seconds.

Bring it together. Return the browned beef to the skillet. Add the broth (or tomato sauce) and tomato paste. Stir and let it simmer 2–3 minutes so the flavors meld and the mixture looks glossy and well combined.

Taste and adjust. Add more salt, pepper, or chili powder if you want more kick. If it’s too thick, splash in a bit more broth; if too saucy, simmer another minute.

Finish and serve. Turn off the heat. Sprinkle with chopped parsley or cilantro and a squeeze of lemon or lime for brightness. Serve as is, or over rice, quinoa, cauliflower rice, or in warm tortillas.