Beef Soboro: An Easy ground beef Recipe for a Weeknight Dinner (2024)

FAQs

How to cook ground beef for beginners? ›

Boiling ground beef is the best way to cook it so that it comes out in small, fine crumbles. Trust me, this is the secret to all those amazing tacos and pasta sauces at your favorite restaurant! It's also a healthier option, because the boiling process helps separate the fat from the meat, and it comes out quite lean.

I would definitely say ground beef. There are so many things you can do with it. Meatballs, burgers, meatloaf, tacos, stuffed shells, etc. It's super easy to cook and very versatile.

Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.

However, by gently tossing a baking soda solution with the meat (about ¾ teaspoon baking soda to 2 tablespoons water for 2lbs of grind) and letting sit for 15 to 20 minutes before cooking, beef loses less liquid, browns faster and tastes better.

While there are several ways to velvet, a pound of meat needs about two teaspoons of cornstarch and two teaspoons of oil, says Leung. You may also include two to three tablespoons of water. For beef, add a 1/4-teaspoon of baking soda for tenderizing. Additional seasonings are optional and vary from recipe to recipe.

Ground beef can be frozen indefinitely, according to the U.S. Department of Agriculture. However, it is recommended to use ground beef within four months of freezing, as the quality of the meat will begin to deteriorate over time. Ground beef that has been frozen for too long may not be as flavorful.

Raw ground beef is generally safe to consume within 1 to 2 days of refrigeration. After 4 days, there's an increased risk of bacterial growth and spoilage. To ensure food safety, it's best to cook or freeze raw ground beef within a couple of days of purchasing it.

Beef safety

Keep wrapped meat on a plate or pan to catch drips that might contaminate other foods. Generally, you can expect to be able to use ground beef one to three days after the sell-by date depending on how it has been handled. Steaks will likely be good for another day or two.

How do you make ground beef taste good? ›

What can I add to ground beef for flavor? Onions, garlic, salt, and pepper add flavor to your ground beef. Adding the green onions as garnish also gives it more flavor.

Season the Ground Beef

When it comes to seasoning your ground beef, wait until after it has been browned and drained. Adding salt to raw ground beef pulls out moisture, drying the meat out and creating steam while it cooks, which prevents it from browning properly.

Draining the grease from ground beef will make a dish healthier and is usually recommended. Brown the meat first to extract the fat. Then, you can spoon the grease out of the pan or use a colander to drain the grease. It is important you do not discard the hot grease down a drain as it can cause damage to the drain.

Pan-searing is the best way to cook a steak, and it's also the easiest! I love the kind of dinner you can create without relying on a recipe.

Grill the meat until it's completely cooked.

Chicken breasts take about 8 minutes per side when over direct heat, but 10 to 12 minutes if they're not over a flame. Grill steaks that are thinner than 1.5 in (3.8 cm) for 5 minutes on each side, but use a meat thermometer to check the temperature for thicker steaks.

Cooking of Ground Beef

The FDA Food Code says that restaurants should cook ground beef to 155°F for 15 seconds. But CDC and USDA say that consumers should cook ground beef to 160°F. The guidance for consumers is different because it is simpler to meet one standard (temperature) than two (temperature and time).

**Browning Stage:** When cooking ground beef, it's common to brown it first. This usually takes around 5-7 minutes over medium-high heat. During this time, you should break the meat into smaller pieces and stir it occasionally to ensure even cooking.