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Ground beef in a skillet garnished with fresh parsley and a wooden spatula dipped in.
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5 from 5 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!
Course Tutorial
Cuisine American
Prep Time 0 minutes
Cook Time 10 minutes
0 minutes
Total Time 10 minutes
Servings 4 servings
Calories 231kcal
Author Yumna Jawad



  • 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.


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. 
Preheat the pan before adding ground meat. 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.
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.
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.
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.


Calories: 231kcal | Carbohydrates: 0.2g | Protein: 23g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 656mg | Potassium: 367mg | Fiber: 0.1g | Sugar: 0.003g | Vitamin A: 1IU | Calcium: 15mg | Iron: 3mg