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

FAQs

How to cook soft ground beef? ›

For tender and moist ground hamburger, cook until no pink remains, and promptly remove from heat once it's done. Avoid overcooking to prevent dryness and a rubbery texture.

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.)

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.

Baking soda (Sodium bicarbonate). If you find the meat has a spongy texture aside from being very tender, then very likely the restaurant put baking soda (Sodium bicarbonate) in the marinade. The sodium in baking soda chemically reacts with the meat and make the meat very tender and soft.

What's the difference between "hamburger" and "ground beef"? Beef fat may be added to "hamburger," but not "ground beef." A maximum of 30% fat is allowed in either hamburger or ground beef. Both hamburger and ground beef can have seasonings, but no water, phosphates, extenders or binders added.

Seasoned Ground Beef: A Picture Guide

Step 1: Add the ground beef to a hot, heavy bottomed pan. Step 2: After the beef has cooked for 3-5 minutes, add the salt. Step 3: Once the fat has rendered, add in the spice mixture. Step 5: You will see the beef turn a delicious golden brown as the spices bloom.

Break Up the Ground Beef While Cooking: Then start breaking it into smaller pieces with the wooden spoon. Continue to cook, stirring and breaking up the beef into small crumbles, until any moisture from the beef has evaporated and the beef is evenly browned and no longer pink.

You can add thyme or oregano or cumin powder or coriander powder or all or some of the above. Ground beef releases a lot of water which prevents it and its other ingredients from browning and giving a great 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.

Add onions or other chopped seasoning vegetables about 2 to 3 minutes before the beef is ready, or cook them separately. When the pan is hot, add about 1 to 1 1/2 pounds of ground beef. Use a spatula or wooden spoon to break the ground beef up into smaller pieces as it cooks.

How do you make ground beef more juicy? ›

Secret Ingredients – My secret to juicy burgers is mixing olive oil and Worcestershire sauce into the meat prior to cooking! This locks in the moisture and amps up the flavor. Try it and taste the difference.

Add the meat to the hot pan and break into large pieces.

Add the meat to the center of the hot pan. Use a stiff spatula to break the meat into a few large pieces. Let the meat brown without moving it for 4 to 5 minutes.

There are a few methods, but this is the easiest way: Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g / 8oz sliced economical beef cuts. Toss with fingers, leave for 30 minutes. Rinse, pat off excess water.

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.

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.

How to 'velvet' beef – this is a method of tenderising tougher/cheaper cuts of beef to use for stir fry recipes. I use bicarbonate of soda for this quick method. The beef is tender and ready to use in 30 minutes.