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

FAQs

How to cook a lot of ground beef fast? ›

The pre-crumbled steamer basket method was the one preferred in our Test Kitchen. Set pressure to high, and cook for about 6 minutes for one pound and about 10 minutes for two pounds. (To cook one pound of ground beef from frozen, set the timer to 30-40 minutes instead.)

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.

The magic lies in the seasoning – a simple yet potent mix of garlic, onion, cumin, and cayenne, creating some of the most tasty ground beef.

For More Tender Ground Meat, Grind It After Cooking Too

And it's easy enough to get: Just cook your meat with seasonings as you usually would, then cool the mixture and transfer it to a food processor. Pulse it together to your desired consistency and you'll have a much more tender and hom*ogenous filling.

After you add the ground beef to the hot pan, let it cook untouched for several minutes. Many cooks make the mistake of constantly stirring ground beef as it browns, but this agitation drives moisture out of the meat, creating a tougher texture.

Velveting is a simple process of using baking soda or a mixture of egg whites, cornstarch and oil to marinate and tenderize economical cuts of steak, chicken and other meats before cooking. Velveting meat softens fibers to reduce toughness and enhance juiciness for maximum flavor and tenderness.

When cooking hamburgers, for instance, the one thing you should never do is salt your ground beef too early. A chemical reaction occurs between the salt and the meat that can dry it out, so only salt your burgers right before they hit the grill.

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.

Cooking ground beef in the oven is a convenient and easy way to prepare this versatile ingredient. Whether you're making burgers, meatloaf, or tacos, using the oven can help you achieve a deliciously juicy and flavorful result.

Less than a teaspoon of baking soda ensures that your steak remains juicy and tender—even after a speedy marinade. While other recipes demand hours of marinating, this baking soda hack makes a flank steak or any other fibrous cut of beef ready to sear after just an hour.

Why put baking soda on meat before cooking? ›

Mattison explains that when baking soda comes into contact with a steak's surface, it alkalizes the steak, or raises the steak's pH levels. This helps the meat fibers be less tight. She clarifies that it's similar to the salt in a brine solution, which makes the steak more tender (and tasty).

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.

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.

The skillet method is the tried and true way to brown ground beef. Here we'll break down the best way to cook ground beef using a skillet. Using frozen ground beef? Learn how to properly defrost it before you start cooking.

Baking. Baking may be the easiest way to cook a piece of meat or fish. All you do is set the oven to a temperature — usually under 375 — let it preheat, and then set your protein in for a set amount of time, which is typically under an hour.

USDA recommends not eating or tasting raw or undercooked ground beef. To be sure all bacteria are destroyed, cook meat loaf, meatballs and hamburgers to a safe minimum internal temperature of 160°F (71.1°C). Use a food thermometer to check that they have reached a safe internal temperature.