Giant Tiger lean ground beef makes a quick, savory skillet filling with browned beef, onion, garlic, and a lightly spiced tomato sauce. Serve it over rice, tuck it into tortillas, or spoon it onto baked potatoes; the flexible seasoning lets you adjust the heat and toppings to suit the meal.
Ingredients
- 1 tablespoon (15 ml) neutral cooking oil
- 1 medium yellow onion, finely diced, about 1 cup (150 g)
- 1 pound (450 g) Giant Tiger lean ground beef
- 2 cloves garlic, minced, about 2 teaspoons (10 ml)
- 1 teaspoon (5 ml) ground cumin
- 1 teaspoon (5 ml) paprika
- ½ teaspoon (2.5 ml) dried oregano
- ½ teaspoon (2.5 ml) fine salt, plus more to taste
- ¼ teaspoon (1 ml) freshly ground black pepper
- 1 tablespoon (15 ml) tomato paste
- ½ cup (120 ml) low-sodium beef broth or water
- 1 teaspoon (5 ml) Worcestershire sauce
- 1 teaspoon (5 ml) apple cider vinegar or lime juice
- 2 tablespoons (8 g) chopped fresh cilantro or parsley, optional
Instructions
- Set out and measure the ingredients. Dice the onion, mince the garlic, and combine the cumin, paprika, oregano, salt, and pepper in a small bowl. This quick preparation helps the seasonings go into the pan before the beef overcooks.
- Warm the oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened and beginning to turn translucent. If the onion starts to brown quickly, reduce the heat slightly.
- Add the ground beef. Break it into small pieces with a wooden spoon or spatula and cook for 6 to 8 minutes, stirring and turning the pieces, until no pink remains. For food safety, check the thickest portion with a food thermometer; USDA FSIS says ground beef must reach a safe minimum internal temperature of 160°F (71°C). Do not rely on color alone.
- If there is a large amount of rendered fat, carefully spoon off some, leaving roughly 1 tablespoon (15 ml) in the skillet for flavor. Lean beef usually needs little draining, but the amount varies. Keep the pan on the heat and avoid pouring hot fat down the sink.
- Stir in the garlic and spice mixture. Cook for about 30 seconds, just until fragrant; garlic can become bitter if it scorches. Add the tomato paste and stir for another 30 seconds so it coats the beef.
- Pour in the broth and Worcestershire sauce. Scrape the browned bits from the bottom of the skillet, then simmer uncovered for 5 to 7 minutes, stirring occasionally, until the sauce lightly coats the beef. If it becomes drier than you like, add broth or water 1 tablespoon (15 ml) at a time. If it seems loose, simmer for another minute or two.
- Take the skillet off the heat and stir in the vinegar or lime juice. Taste and adjust the salt, pepper, or acidity. Scatter over the chopped herbs, if using, and serve hot.
Tips
- Brown in batches if needed: Use a wide skillet and avoid piling in extra beef. A crowded pan steams the meat instead of browning it; cook larger quantities in batches and combine them before adding the sauce.
- Choose a broth substitute: Water works if you do not have beef broth, though the sauce will taste less savory. Low-sodium broth makes it easier to control the final salt level.
- Adjust the flavor carefully: Add chili flakes or cayenne for heat, or a little extra vinegar or lime for brightness. Add strong seasonings in small increments and taste before serving.
- Measure doneness with a thermometer: Ground beef can look brown before it is safely cooked. Check the meat itself rather than the sauce, and clean the thermometer after it touches undercooked beef.
Serving Suggestions
Spoon the beef over steamed rice, quinoa, or mashed potatoes, or use it as a filling for warm tortillas and taco shells. For a quick bowl, add shredded lettuce, sliced tomato, corn, avocado, and a spoonful of yogurt or sour cream. It also works in baked potatoes, quesadillas, or a simple salad; keep cold toppings separate until serving so they stay fresh and crisp.
Variations
For a taco-style skillet, add ½ teaspoon (2.5 ml) chili powder and finish with lime; serve with tortillas and your preferred toppings. For a smoky, deeper flavor, replace the paprika with smoked paprika. To add vegetables, stir in 1 cup (150 g) diced bell pepper with the onion, or add 1 cup (150 g) drained canned black beans during the final 3 minutes of simmering. The beans make the mixture heartier and may require an extra splash of broth. If Worcestershire sauce is unavailable, use soy sauce in the same quantity for a saltier, less tangy result; check the seasoning before adding more salt.
Storage and Reheating
Refrigerate leftover beef in a covered, shallow container within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. For longer storage, freeze it in an airtight freezer-safe container for up to 3 months for best quality; thaw overnight in the refrigerator before reheating. Reheat only the portion you need in a skillet over medium-low heat with a splash of water or broth, stirring until steaming throughout and 165°F (74°C). In a microwave, cover loosely, stir halfway through, and verify the center reaches 165°F (74°C). Discard leftovers left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
What does “lean” mean for ground beef?
Lean ground beef has less fat than regular ground beef, although the exact fat percentage can vary by package. It may render less fat in the pan, so leave a little for flavor and avoid cooking it longer than necessary.
Can I make this recipe with frozen ground beef?
Thaw it in the refrigerator before cooking for the most even browning. You can cook ground beef from frozen in a skillet, but it will release moisture as it thaws and needs careful breaking up; make sure all portions reach 160°F (71°C) and allow extra cooking time.
Can I prepare the beef ahead?
Yes. Cook the recipe, cool it promptly, and refrigerate it in a shallow covered container within 2 hours. Reheat the portion you plan to serve to 165°F (74°C); add a splash of broth if the sauce has thickened in the refrigerator.
Is this recipe spicy?
No, the listed ingredients make a gently seasoned, not-hot skillet. Add chili flakes, cayenne, or hot sauce to individual portions, or stir in a small amount while simmering if you want the whole batch spicier.
Can I use this as taco filling?
Yes. The beef is already seasoned for a versatile filling. Add lime, chili powder, or salsa to taste, then serve in warm tortillas with toppings. Keep any leftovers refrigerated promptly and reheat them thoroughly before serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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