I love how simple and adaptable this recipe is. Lean ground beef cooks fast, tastes great, and pairs beautifully with different seasonings and vegetables. Because it’s lower in fat, it feels lighter but still hearty and satisfying. It’s also meal-prep friendly, freezes well, and makes weeknight cooking incredibly easy.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Lean ground beef (90% or higher): 1 pound Olive oil: 1 tablespoon Onion: 1 small (finely diced) Garlic: 2 cloves (minced) Salt: 1/2 teaspoon Black pepper: 1/4 teaspoon Paprika or chili powder (optional): 1/2 teaspoon
Directions
I begin by heating a large skillet over medium heat and adding olive oil. Once the oil warms up, I sauté the diced onion for 2–3 minutes until it softens and turns translucent. Then I add minced garlic and cook for another 30 seconds until fragrant.
Next, I push the onions and garlic to one side of the skillet and add the ground beef. I use a wooden spoon or spatula to break up the meat as it cooks. I season it with salt, pepper, and paprika (or chili powder if I want some spice).
I continue to cook the beef for 6–8 minutes, stirring occasionally, until it’s evenly browned and cooked through. If any excess liquid collects in the pan, I drain it off before finishing. Once done, I taste and adjust the seasoning as needed, then remove it from the heat.
I use the cooked beef immediately in tacos, pasta sauces, rice bowls, or salads — or let it cool and store it for later.
Servings and Timing
This recipe makes about 4 servings. It takes 5 minutes to prep and 10 minutes to cook, for a total of 15 minutes.
Variations
I often like to mix things up depending on what I’m cooking. Sometimes I add a splash of soy sauce or Worcestershire sauce for richness. When I want Mediterranean flavors, I use oregano, garlic powder, and a squeeze of lemon. For Mexican-inspired dishes, I add cumin, chili powder, and lime juice. I also occasionally toss in chopped vegetables like bell peppers, spinach, or zucchini for extra color and nutrition.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze the cooked beef for up to 3 months. To reheat, I warm it gently in a skillet with a splash of water or broth to keep it moist. It’s perfect for quick lunches or to add protein to any dish throughout the week.
FAQs
How do I prevent the beef from steaming instead of browning?
I make sure not to overcrowd the pan and let the beef cook in a single layer for the best caramelization.
Can I use extra-lean ground beef?
Yes, but I like adding a bit more olive oil to keep it moist and flavorful.
What’s the best way to drain excess fat?
Once the beef is cooked, I tilt the pan and spoon or pour off the liquid, or use paper towels to absorb it.
Can I make this recipe without oil?
Yes, I can use a nonstick pan or a little broth instead of oil for a lower-fat version.
Can I cook ground beef straight from frozen?
Yes, but it takes longer — I start on low heat, scraping and breaking up the meat as it thaws and cooks.
What can I mix with ground beef for more volume?
I often mix in diced veggies, beans, or grains like quinoa or rice to stretch the meal.
How can I tell when ground beef is fully cooked?
It should be evenly browned with no pink remaining and reach an internal temperature of 160°F (71°C).
Can I use this base for meal prep?
Definitely. I make a big batch and portion it for tacos, pasta, or salads throughout the week.
What sides go well with lean ground beef?
I like pairing it with roasted vegetables, mashed potatoes, rice, or even a fresh green salad.
Conclusion
This Lean Ground Beef recipe is a quick, nutritious, and flavor-packed staple that I rely on for busy days. It’s simple enough for everyday meals but adaptable to any cuisine or seasoning. Whether I use it in tacos, pasta, or bowls, it always turns out tender, delicious, and perfectly seasoned — a true kitchen essential I never get tired of making.
A quick, healthy, and versatile Lean Ground Beef recipe that’s high in protein and low in fat. Perfectly seasoned and ready in just 15 minutes, it’s an easy base for tacos, pasta, salads, or meal prep throughout the week.
Ingredients
1 pound lean ground beef (90% lean or higher)
1 tablespoon olive oil
1 small onion, finely diced
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika or chili powder (optional)
Instructions
Heat a large skillet over medium heat and add the olive oil.
Once hot, sauté the diced onion for 2–3 minutes until softened and translucent.
Add the minced garlic and cook for another 30 seconds until fragrant.
Push the onions and garlic to one side of the pan and add the ground beef.
Break up the beef with a wooden spoon or spatula as it cooks, seasoning with salt, pepper, and paprika or chili powder.
Cook for 6–8 minutes, stirring occasionally, until the beef is browned and fully cooked through.
Drain any excess liquid or fat from the skillet if needed.
Taste and adjust seasoning as desired.
Use immediately in tacos, pastas, rice bowls, or salads, or let cool for meal prep or freezing.
Notes
For extra-lean beef, add a bit more olive oil for moisture and flavor.
Don’t overcrowd the pan — this helps the beef brown instead of steam.
Deglaze the pan with broth, soy sauce, or wine for richer flavor.
Add diced vegetables like bell peppers, spinach, or zucchini for extra nutrition.
Store in the fridge up to 4 days or freeze up to 3 months.
