5 Ways To Make Ground Beef Less Boring Under 30 Minutes

Thank you to Bombas for sponsoring this video. Head to https://bombas.com/brianl and use code BRIANL at checkout for 20% off your first purchase. ▶️WATCH NEXT: CHILI CRISP RECIPE: https://www.youtube.com/watch?v=-wgZ7s3YxWI 🔪MY GEAR: WOK: https://amzn.to/4hSq3UR 12" NONSTICK: https://amzn.to/43Xzu1S LAGERSTROM 8" CHEFS KNIFE: https://shop.brianlagerstrom.com FOOD PROCESSOR: https://amzn.to/3DWKYYO WOODEN SPOON: https://amzn.to/4hSIzfI CUTTING BOARD: https://amzn.to/341OgnD RAS EL HANOUT: https://amzn.to/3FLLmtR JOVIAL GF SPAGHETTI: https://amzn.to/4iJ9E6h DIGITAL SCALE: https://amzn.to/30bNZO3 FAVORITE STAINLESS BOWL: https://amzn.to/3pTBCTo AMAZON STORE: https://www.amazon.com/shop/brianlagerstrom **As an Amazon Associate I earn from qualifying purchases** Thai-Inspired Ground Beef Pad Kra Pad ∙200g (½lb) green beans, chopped into 1" pieces ∙100g (3 medium) shallots or red onion, chopped ∙30g (2T) oil, divided ∙450g (1lb) 85/15 ground beef ∙2g (2-finger pinch) salt, divided ∙15g (1T) ginger, grated ∙15g (1T) garlic, grated or pressed ∙150g (5oz) baby spinach, chopped ∙50g (2½T) oyster sauce (or 30g/1½T hoisin) ∙25g (1T) fish sauce ∙25g (1T) soy sauce ∙50g (3T) beef or chicken stock (or water) ∙25g (2T) brown sugar ∙15–20g (½c loosely packed) basil, chiffonade 1 Heat wok over high, add oil. Stir-fry green beans in 1T oil + pinch salt for 1½–2 min until charred. Remove beans, set aside. 2 Add 1T oil to wok over high. Add beef + pinch salt. Cook 5 min until crumbled to pea size. 3 Add shallots. Stir-fry 2–3 min. Add splash of water if sticking. 4 Add garlic & ginger. Stir 1 min till fragrant. 5 Add spinach + beans. Stir 1 min til spinach melts. 6 Stir together oyster, fish, soy sauces, stock, and sugar then add around wok edge. Simmer 30–60 sec to glaze. 7 Kill heat. Stir in basil. Serve w/ rice & crispy fried egg. Indian-Inspired Keema Curry ∙30g (2T) oil ∙225g (1½c) onion, medium dice ∙225g (1½c) potato, medium dice ∙450g (1lb) ground beef ∙25g (1½T) tomato paste ∙5g (1t) cumin ∙5g (1t) curry powder ∙3g (½t) garam masala (or sub more curry) ∙200g (¾c) water ∙400g (1 can) full-fat coconut milk ∙150g (1c) frozen peas ∙150g (5oz) baby spinach, chopped ∙5–10g (1–2t) salt, divided 1 Heat large nonstick with oil over med-high. Sauté onion, potato, pinch salt in oil 5 min till browned. Move to bowl 2 Brown beef + pinch salt 5–6 min till crumbly. 3 Add tomato paste + spices. Stir 30 sec. 4 Add potato mix back to pan with water, coconut milk, pinch salt. Simmer 5–8 min to reduce. 5 Add peas + spinach. Stir 1 min. Serve with rice. Chili Crisp Peanut Noodles with Broccolini ∙225g (½lb) wheat noodles ∙200g (1-2 bunches) broccolini, chopped ∙30g (2T) oil, divided ∙450g (1lb) ground beef ∙125g (2/3c) chili crisp ∙50g (3T) soy sauce ∙50g (3T) mirin ∙50g (3T) water ∙60g (¼c) unsweetened peanut butter ∙40g (2T) hoisin ∙Optional: chopped peanuts, scallions for garnish 1 Cook noodles per package. Drain + rinse w/ cold water. Toss w/ oil. 2 Stir-fry broccolini in 1T oil + pinch salt 90–120 sec over high. Transfer to bowl. 3 Brown beef in 1T oil over high, 5–6 min until crumbled and brown 4 Add chili crisp. Stir and scrape 1 min. 5 Add soy, mirin, water, peanut butter, hoisin. Stir, bring to simmer. 6 Add noodles & broccolini. Toss well. Moroccan Ground Beef Stew ∙450g (1lb) ground beef ∙225g (1½c) onion, diced ∙20g (4-5 cloves) garlic, pressed ∙15g (2T) flour (AP or GF) ∙20g (4t) ras el hanout (see below for recipe) ∙1g (¼t) cinnamon ∙35g (2½T) tomato paste ∙15g (1T) beef bouillon (paste or powder) ∙400g (1 2/3c) beef stock ∙240g (1 can) chickpeas, drained ∙5–10g (1–2t) brown sugar ∙10g (¼c) chopped cilantro Ras El Hanout: 15g smoked paprika 3g turmeric 3g cumin 3g coriander 1g ground clove 2g cinnamon pinch cayenne 1 Brown and crumble beef. Add onion + garlic. Sauté 4–5 min. 2 Add flour & spices. Stir 1 min. 3 Add tomato paste, BTB, stock. Simmer 10 min to thicken. 4 Add chickpeas + brown sugar. Simmer 2 min. 5 Stir in cilantro. Serve w/ couscous + thinned yogurt w/ lemon. Buttered couscous: ∙1c couscous ∙1c water ∙1/4tsp salt ∙3t butter Boil water, add salt, butter. Stir in couscous, remove from heat, cover, let sit 5min. Ground Beef Gyro ∙450g (1lb) ground beef ∙50g (⅓c) onion, chopped ∙25g (¼c) breadcrumbs ∙10g (2 cloves) garlic ∙5g (1t) salt ∙2g (½t) black pepper ∙3g (1t) coriander ∙5g (1t) cumin ∙1g (1t) oregano ∙Pinch Chile flakes 1 Blend ingredients in food processor till smooth. 2 Divide into 4 patties (~130g ea), shape flat and wide. 3 Grill or roast at 550°F for 8–12 min to 145–150°F 4 Rest 5 min. Slice ¼”, then in half. 5 Serve on pita w/ tzatziki, tomato, pepperoncini, lettuce Tzatziki Stir together 1 cuke (grated and drained), 200g greek yogurt, 75g mayo, 1 minced garlic, 5g salt, 5g chopped dill, juice 1/2 lemon CHAPTERS: 0:00 Pad Kra Pao 5:05 Keema Curry 8:17 Watch me play golf 9:29 Chili Crisp Peanut Noodles 13:33 Moroccan Ground Beef Stew 16:26 Ground Beef Gyro #groundbeef