I agree with you on getting color in your food. I think the best way to do that is to cook it at the right temperature (don’t be afraid of heat!) and don’t crowd the pan. And don’t be too stir-happy.
Ground beef, for example. You don’t have to cook it long it you start with a hot pan that’s big enough. Get a pan with a heavy bottom and heat it up empty for a minute or two on medium or medium- high heat. Plop the meat in. It should sizzle. Break it up enough for it to cover the pan, and then don’t stir for a couple minutes. You can stir it when you see some brown forming on the bottom layer.