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

FAQs

How to cook a lot of ground beef fast? ›

If you're cooking for a family of four to six, a pound of ground beef in a skillet is likely the quickest and easiest solution for browning ground beef. But if you're feeding a crowd and need a way to brown ground beef in large quantities, an Instant Pot or even opting for a sheet pan dinner can be your supper savior.

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 in the skillet into smaller pieces so that there are more browned edges and the spices are more evenly distributed. Save the seasoning for last.

It's called “sodium bicarbonate,” but is known to most as “baking soda,” and adding it to your ground beef helps keep it tender while also speeding up the browning process.

Baking soda acts as a tenderizer for ground beef, keeps it moist during cooking, and encourages deep browning by raising the acidity level of the surface of the meat. Simply add 1/2 teaspoon of baking soda to 1 pound of ground beef for more tender meat with better browning.

How to season ground beef? The best way to season ground beef is with salt, pepper, and your preferred spices, either before cooking, or at the end of the process, depending on the recipe. What to season ground beef with? Season ground beef with salt, pepper, garlic powder, onion powder, and cumin for added flavor.

Mexican and Tex-Mex restaurants boil raw ground beef with water and seasonings until cooked through to achieve a super fine texture, and the aforementioned Maid Rite sandwiches (aka Loose Meat Sandwiches, which are NOT Sloppy Joe's!) use steam to keep the cooked ground beef soft after cooking.

Secret Ingredients – My secret to juicy burgers is mixing olive oil and Worcestershire sauce into the meat prior to cooking!

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. The same goes for other seasonings, but for a different reason.

What happens if you don't drain ground beef? ›

"From a food safety standpoint, there's no need, but if you're worried about the grease, my suggestion is to simply drain your ground beef. Anything that remains is going to be the great flavor that you don't want to miss out on."

Nevertheless, you should throw away ground beef if it has turned either brown or gray on the outside, as this indicates that it's beginning to rot. Additionally, mold can spoil cooked ground beef, so you should toss your leftovers if you notice any fuzzy blue, grey, or green spots.

The more you handle ground meat, the tougher and more rubbery it will become. But it's easy to prevent this. To ensure the gentlest touch, use only your hands rather than utensils to mix in seasonings. (Also, save salt for the outside of each burger patty; incorporating it toughens the meat.)

Baking Soda is an Easy Meat Tenderizer

Baking soda helps prevent ground beef from drying out, allowing those burger patties to keep their moisture and brown quicker for the most flavorful cookout. Not to mention, baking soda is the ideal ingredient for getting the most out of your Thanksgiving bird.

Cook It Slowly

This is certainly true when it comes to notoriously tough cuts of meat like beef brisket and pork shoulder. Cooking these cuts of meat slowly, either by braising, stewing or grill roasting, is the best way to get these tasty cuts of meat meltingly tender.