Ground Beef & Courgette Skillet with Sweet Corn

Ingredients

Serves 1 · 5 min prep · 10 min cook

Method

1. 1

   Heat 1 tsp olive oil in a large non-stick pan over medium-high. Add 150g lean (5% fat) beef mince and break up with a spoon. Brown 3-4 minutes.

   ~3 min

2. 2

   Add 1/2 small diced onion (60g) and cook 2 minutes until soft.

   ~2 min

3. 3

   Stir in 1 small grated garlic clove, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp dried oregano, and a pinch of chilli flakes. Cook 30 seconds until fragrant.

   ~1 min

4. 4

   Add 1 small diced courgette (120g) and 80g frozen sweet corn. Stir and cook 4-5 minutes until courgette is tender but still holds its shape.

   ~4 min

5. 5

   Season with salt and pepper, squeeze over half a lime, and finish with a small handful of chopped coriander. Serve in a shallow bowl.

   ~1 min

Chef Notes

Lean beef mince (5% fat) is the right choice here — fattier grinds make the pan greasy and less pleasant on a queasy stomach. Fire-roasted sweet corn from a tin is an upgrade over frozen if you can find it.

Substitutions

Vegetarian: swap beef for 150g crumbled tempeh or plant-based mince. Low-carb: skip sweet corn, double the courgette.