Rinse the broccoli thoroughly under cold running water to remove any dirt, then pat it dry. Cut the broccoli into evenly sized, bite-sized florets so they cook at the same rate and stay pleasantly crisp instead of turning mushy.

Place a large skillet over medium heat and add the olive oil. Once the oil is warm, add the ground meat and begin cooking it, gently breaking it apart with a spatula or spoon. Let it brown evenly, stirring occasionally, until it is fully cooked and no pink remains.

Add the finely chopped onion directly into the skillet with the cooked meat. Stir and cook for a few minutes until the onion softens and becomes lightly translucent, allowing its natural sweetness to balance the savory meat.

Stir in the minced garlic and cook for about 20–30 seconds, just until fragrant. Keep stirring and watch closely, as garlic can burn quickly and turn bitter if overcooked.

Pour in the soy sauce or coconut aminos, then sprinkle in the paprika, black pepper, salt, and optional red pepper flakes. Stir everything thoroughly so the seasonings coat the meat evenly and the flavors begin to blend together.

Add the broccoli florets to the skillet and gently mix them into the meat, making sure the broccoli is evenly distributed and lightly coated with the seasoned juices.

Cover the skillet with a lid and let the mixture cook for a few minutes. This allows the broccoli to steam gently, becoming tender while still keeping its bright green color and slight crunch.

If using chicken or turkey bacon, fold it into the skillet at this stage and cook for another minute, just long enough to warm it through and distribute it evenly.

Taste the mixture and adjust seasoning if needed, adding a pinch more salt or pepper if desired. Once everything is well balanced and heated through, remove from the heat and serve warm.