MEGAN FRANCES LLOYD
// writer

What to Do with Ground Beef

WHAT TO DO WITH GROUND BEEF

Originally published by Tramontina USA, 2018

Ground beef is easy on your wallet, particularly when you’re trying to get some extra protein on your plate. Yet there are only so many hamburger patties you can eat, and it’s definitely time to modernize the 1970’s meatloaf. Instead, take a few new recipes for a whirl. Asian-inspired lettuce wraps, Indian kheema, and Southwestern stuffed peppers utilize intriguing flavors and textures that are sure to wake tastebuds up to the versatility of ground beef.

A S I A N   B E E F   L E T T U C E   W R A P S

Serves: 4   |   Prep Time: 20 min    |   Cook Time: 25 min

INGREDIENTS

  • 2 Tablespoons soy sauce

  • 3 Tablespoons rice vinegar

  • 2 Tablespoons fish sauce

  • 1 Tablespoon honey

  • 1 Tablespoon chili flake

  • 4 green onions, greens and whites separated, thinly sliced

  • 2 Tablespoons olive oil

  • 1 lb. ground beef

  • ¼ teaspoon salt

  • 3 cloves garlic, minced

  • 2-inch piece of ginger, grated

  • 1 teaspoon sesame oil

  • 1/2 cup fresh cilantro leaves

  • ¾ cup shredded carrots

  • ¼ cup roasted peanuts, chopped

  • 1 lime, cut into wedges

  • 1 head butter lettuce, washed, dried, and separated into large leaves

INSTRUCTIONS

  1. Whisk soy sauce, rice vinegar, fish sauce, honey, chili flake, and whites from onions in small bowl, and set aside.

  2. Heat oil over medium heat in medium cast iron skillet and brown meat with salt, breaking it up into pieces, until cooked (you see no more pink). About 5-7 minutes.

  3. Add ginger and garlic to meat and sauté until garlic is soft and fragrant, about 3-5 minutes.

  4. Add soy sauce mixture and cook until most of the liquid has cooked out, about 7-10 minutes.

  5. Remove from heat, stir in sesame oil, and season with more soy sauce if needed.

  6. Place spoonfuls of mixture into lettuce leaves and top with cilantro, carrots, peanuts, green onion tops, and a lime wedge.

I N D I A N   B E E F   K H E E M A 

Serves: 4-6   |   Prep Time: 15 min   |   Cook Time: 40 min

INGREDIENTS

  • 2 teaspoons garam masala

  • ½ teaspoon ground coriander

  • 2 teaspoons ground cumin

  • ¼ teaspoon cayenne pepper

  • ½ teaspoon turmeric powder

  • 2 Tablespoons ghee or butter

  • 1 lb. ground beef

  • Salt and pepper to taste

  • 1 medium onion, diced

  • 1 carrot, grated and diced

  • 3 garlic cloves, minced

  • 1 Tablespoon ginger, grated

  • 2 tomatoes, diced

  • 1 Tablespoon tomato paste

  • ¾ cup frozen peas

  • 1 cup warm water

  • 2 cups fresh spinach

  • 1 Tablespoon lime juice

INSTRUCTIONS

  1. Toast spices in small dry skillet on medium heat until fragrant, about 2 minutes. Set aside.

  2. In large deep skillet heat ghee or butter on medium heat. Add ground beef and season with salt and pepper. Cook until done, about 5-7 minutes. Remove from pan and set aside

  3. Using the residual oil and juices from the beef, heat same pan on medium heat. Add onions and carrots and cook until soft and translucent, about 10 minutes.

  4. Add garlic and ginger and sauté another 2 minutes.

  5. Stir in spices, along with a couple pinches of salt.

  6. Stir in tomatoes, tomato paste, peas, and water. Simmer, covered, on low heat for 10 minutes.

  7. Add spinach and lime juice and cook until spinach is wilted. Season with more salt and pepper if needed.

  8. Serve warm with jasmine rice or naan bread.

S O U T H W E S T E R N   S T U F F E D   P E P P E R S

Serves: 6   |   Prep Time: 25 min   |   Cook Time: 1 hr, 45 min

INGREDIENTS

  • 7-10 bell peppers, any color

  • 2-3 Tablespoons olive oil

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 1 lb. ground beef

  • ½ teaspoon salt

  • 1 teaspoon cumin

  • 1 teaspoon chili powder

  • 1 jalapeño, seeded and diced

  • 1 bunch of kale (stems removed*), shredded

  • 3 tomatoes, diced

  • 1 can black beans, rinsed and drained

  • 4 oz. soft goat cheese

  • 5 canned chipotle peppers in adobo sauce

  • 1/3 cup fresh cilantro leaves

INSTRUCTIONS 

  1. Preheat oven to 350°F. Cut off tops of peppers and scoop out the seeds and membrane. Rub with oil, sprinkle with salt, and place on 9x13-inch baking pan.

  2. Heat remaining oil in large deep sauté pan on medium-low heat. Add onion and cook until translucent and soft, about 15 minutes.

  3. Add garlic, salt, cumin, and chili powder and cook for 3-5 minutes, until garlic has softened.

  4. Add ground beef and cook on medium heat, breaking it up with a wooden spoon, and cook until no longer pink.

  5. Add jalapeño and tomatoes and a small pinch of salt. Cook for 3-5 minutes until the liquid from the tomatoes has reduced.

  6. Add kale to pan and cook until soft.

  7. Stir in black beans.

  8. Fill peppers with beef filling and cover pan with foil. Bake for 30 minutes. Uncover and bake for another 10-15 minutes until peppers are soft.

  9. While you are waiting, finely dice the chipotle peppers and stir into the goat cheese.

  10. Serve with a dollop or two of chipotle goat cheese and sprinkle of cilantro.

*HELPFUL HINT: You can eat kale stems! Instead of tossing them in the trash, dice them up and add them in with the jalapeño and tomatoes.

If you’re looking for even more options for ground beef, try these: 

  • Throw it into a stir fry

  • Fill empanadas

  • Sprinkle it on top of nachos

  • Bake it into a pot pie or shepherds pie

  • Use it as the base for chili

  • Use leftovers for breakfast tacos

HELPFUL HINT: Regardless of which route you take - whether using a recipe or cooking from your own creative genius - always remember one thing: season your beef! Simply adding salt and pepper will bring out the natural flavors for a tastier meal.