I regularly stay at a corporate apartment with a nice little kitchen that has only stainless steel pots and pans. Real pans are normally a good thing, but when I’m travelling I don’t bring oil or butter, and I don’t want to buy more than I need, since I hate throwing out food (or packing it home). And while stainless pans are inert and last forever, they’re picky until they reach the right temperature and are properly lubricated.
Instead, I use a variant of water frying that works well with ground meat. Add enough water to cover the bottom of a pot (the high walls stop splatter) and bring it to a simmer. Add the beef, break it up, and stir. The fat renders out as the water evaporates, and very little sticks to the pan. If anything does stick, add a splash of water (or wine) and deglaze.
This might not work as well with ground chicken or turkey, which don’t have enough fat. For those, add some sausage, or a little salad dressing for the oil.