5.0 from 15 votes
How to Brown Ground Beef
Learn how to brown ground beef for tacos, spaghetti & more! Easy steps, mess-free, delicious results, and meal prep ready!
Cook Time
mins
Total Time
10 mins
Servings: 4 servings
Calories: 231 kcal
Course:
Others
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat the olive oil in a medium size pan over medium heat.
- Add the beef and allow it to cook undisturbed until it starts to brown at the bottom, about 5 minutes.
- Use a spatula or wooden spoon to break up the beef while stirring occasionally, being careful not to overmix the beef. Continue cooking until the beef has no more pink color and is browned all over, about 5 more minutes.
- Use a strainer to pour off any excess grease or fat from the beef that you don’t want into a heat-proof container. You can also use a paper towel to remove the excess fat.
- Season with salt and pepper and use as desired in a recipe.
Cup of Yum
Notes
- Storage: Store browned ground beef in an airtight container in the refrigerator for up to 4 days. To reheat: add ground beef to a small pan over medium heat with a splash of water or broth and heat until warmed through, stirring occasionally.
- Tips:
- Preheat the pan before adding ground meat. A hot pan ensures that the beef browns quickly and seals the juices.
- A hot pan ensures that the beef browns quickly and seals the juices.
- Don't stir the meat too often. After adding the ground beef to the pan, let it cook undisturbed to allow the bottom to brown properly. Break up the meat and stir as needed but keep it to a minimum to ensure even browning.
- After adding the ground beef to the pan, let it cook undisturbed to allow the bottom to brown properly. Break up the meat and stir as needed but keep it to a minimum to ensure even browning.
- Use a flat wooden spatula for cooking. This helps to break up the ground beef on the skillet into smaller pieces so that there are more browned edges and the spices are more evenly distributed.
- . This helps to break up the ground beef on the skillet into smaller pieces so that there are more browned edges and the spices are more evenly distributed.
- Save the seasoning for last. Salt draws out moisture, drying the meat and creating steam while it cooks, preventing it from browning properly. Season the meat towards the end.
- Salt draws out moisture, drying the meat and creating steam while it cooks, preventing it from browning properly. Season the meat towards the end.
- Don't overcook the meat. For tender and moist ground beef, cook until no pink remains, and promptly remove from heat once it's done. Avoid overcooking to prevent dryness and a rubbery texture.
- For tender and moist ground beef, cook until no pink remains, and promptly remove from heat once it's done. Avoid overcooking to prevent dryness and a rubbery texture.
Nutrition Information
Calories
231kcal
(12%)
Carbohydrates
0.2g
(0%)
Protein
23g
(46%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
74mg
(25%)
Sodium
656mg
(27%)
Potassium
367mg
(10%)
Fiber
0.1g
(0%)
Sugar
0.003g
(0%)
Vitamin A
1IU
(0%)
Calcium
15mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 231
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 0.2g | 0% |
| Protein | 23g | 46% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 656mg | 27% |
| Potassium | 367mg | 8% |
| Fiber | 0.1g | 0% |
| Sugar | 0.003g | 0% |
| Vitamin A | 1IU | 0% |
| Calcium | 15mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.