If you need to thaw larger packages of beef, give them additional time in the refrigerator. For example, a 2 lb (0. 91 kg) package of beef needs to be in the refrigerator for 2 days. If you are in a hurry, move the beef to the microwave. Use a defrost setting or set your microwave to 50% power. Gradually heat the meat until it is no longer icy but still cold. Another way to defrost is with cold water in your sink. Keep your beef in its plastic wrapping or move it to a watertight container. Submerge the beef, changing out the water every 30 minutes. Keep doing this until the beef is cool but not icy.
Your pan needs to provide plenty of space so you can move the beef around. If you are cooking more than 1 lb (0. 45 kg) at a time, you may need to cook the beef in batches. Instead of cooking spray, you can add up to 2 tsp (9. 9 mL) of a cooking oil to the pan. This is useful for lean beef or nonstick pans.
A cold pan won’t cook the beef properly. The beef will begin losing juices without browning and turn gray. Remember that adding cold beef lowers the pan’s temperature, so heat the pan well before cooking.
Infrequent stirring ensures that all sides of the beef get a chance to brown evenly. Ground beef cooks very quickly, so don’t walk away from your stove. Avoid adding water to the pan unless you want gray, steamed beef. If you wish to use water, add 1⁄4 c (59 mL) for every 1 lb (0. 45 kg) of beef you cook.
Ground beef breaks apart easily, so stirring it in the pan isn’t much of a challenge despite the short cooking time. Now is a good time to sprinkle the beef with a generous amount of salt to draw out additional flavor.
Ground beef takes approximately 7 to 10 minutes to cook all the way through, although this varies depending on your stove. Turning the beef often ensures that 1 section doesn’t stay directly on the pan for too long and burn.
Another way to do this is to set out some paper towels on a plate. Lay the beef on the paper towels, then use another paper towel to dab the beef dry. Try not to pour grease down the sink, since it can lead to clogs.
You can also use the defrost or 50% power on your setting to heat the beef until it is no longer icy. Defrosting in cold water also can work. Make sure your beef is in a watertight container. Submerge the container in the water, draining and replacing the water every 30 minutes until the beef is no longer frozen.
A metal steamer basket or colander can be effective for microwaving ground beef. You can also place the beef in a bowl set in the basket or colander to automatically drain fat. Some plastic containers release harmful chemicals when heated. Check plastic containers to see if they have the words “microwave-safe” printed on them. Avoid using a container if you aren’t sure it is safe.
If the beef is hard to break apart, defrost it in the microwave at a low temperature for about 2 minutes, then try again. You can add 1 cup (240 mL) of lukewarm water to the container to speed up the cooking time. This will cause your beef to turn more gray than brown since it will cook through steaming.
If you don’t have a matching lid, cover the container with a tight layer of plastic wrap. Cut some vents into the wrap so steam escapes.
You can adjust the settings if you wish. Microwaving on a high heat setting is fine, but be cautious. Make sure the beef reaches a safe temperature before you use it. Consider cooking the beef for shorter bursts as well, such as 2 minutes at a time. This will ensure that the temperature stays consistent across the beef.
Stirring the beef is an important part of getting an even brown coloring since microwaves cannot heat all of it consistently.
Expect the cooking process to take between 7 to 10 minutes, not counting the time spent stopping and stirring. This will depend on the heat settings you use.
You can also set the cooked beef on paper towels. Pat it down to speed up the drying process. Wait for the fat to cool before putting it in the trash.
