Recipe

Simple, Easy Ground Beef (Crispy)

A fast, few-ingredient skillet dinner with browned, crispy beef bits and a punchy, savory sauce. Weeknight-friendly, wildly snackable, and perfect over rice or tucked into tortillas.

By Matt Campbell

•

4.8

A cast iron skillet filled with crispy browned ground beef bits topped with sliced green onions, with a bowl of rice on the side

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If you have ground beef and about 20 minutes, you are dangerously close to a dinner that tastes like you tried harder than you did. This is my go-to few-ingredient, simple and easy ground beef situation: a hot skillet, a little patience, and a quick sauce that hits salty, savory, and slightly sweet.

The goal is not soft taco meat. The goal is crispy browned bits and edges, the kind that make you keep picking at the pan “just to taste.” We do that by spreading the beef out, letting it sear, and resisting the urge to stir every five seconds. You can serve it over rice, scoop it into lettuce cups, pile it onto fries, or tuck it into tortillas with whatever is hanging out in your fridge.

Why It Works

Crispy edges, not steamed crumbles: High heat plus a thin layer of beef equals real browning and crisp bits.
Few ingredients, big flavor: Soy sauce, garlic, and a touch of brown sugar create a fast, glossy, savory finish.
Flexible dinner energy: Works as a rice bowl, taco filling, lettuce wrap, or meal prep protein.
Minimal mess: One skillet and a small bowl, and you’re done.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Freeze: Freeze in a flat bag or container for up to 2 months. Thaw overnight in the fridge for best texture.

Reheat to keep it crispy:

Skillet (best): Reheat over medium-high with a tiny splash of water to loosen the sauce, then spread the beef out and let it re-crisp for 1 to 2 minutes.
Air fryer: 375°F for 4 to 6 minutes, shaking once.
Microwave: Works, but it softens the edges. If you microwave, finish in a hot pan for 60 seconds.

Common Questions

How do I make ground beef crispy and crunchy?

Use a wide skillet, get it properly hot, and spread the beef into a thin layer. Then do the hardest part: do not stir for a few minutes. Once the bottom browns, scrape, turn, and break it up, then spread it out again. Crowding or constant stirring equals steamed beef.

Do I need cornstarch or bread crumbs for crunch?

Nope. The crispiness here comes from browning. If you want a thicker, glossier sauce, you can whisk 1 teaspoon cornstarch into the sauce, but it is optional. (Heads up: a thicker glaze can soften the crisp edges a bit once everything is coated.)

What is the best ground beef for this recipe?

80/20 gives the best flavor and browning. If you use 90/10, add 1 teaspoon oil to help it brown and keep it from tasting dry.

Can I make this without soy sauce?

Yes. Use tamari (gluten-free) or coconut aminos (slightly sweeter). If using coconut aminos, reduce the brown sugar a bit.

Is this spicy?

Not as written. Add crushed red pepper, a spoon of chili garlic sauce, or a drizzle of sriracha if you want heat.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch cast iron or stainless steel works best for browning)
Wooden spoon or spatula
Small bowl or measuring cup for mixing the sauce
Measuring spoons

This recipe is what I make when I want something cozy but I also want texture. I learned pretty quickly that ground beef can be either kind of sad and soft, or it can be a crispy, salty little miracle depending on how you treat the pan. The first time I nailed those browned edges, I ate half of it standing at the stove like it was popcorn. Now it is my “few ingredients, big reward” dinner, especially on nights when I need a win and do not want to wash more than one skillet.

Simple, Easy Ground Beef (Crispy)

(4.8 Reviews)

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4

Ingredients

1 lb ground beef (80/20 preferred)
1/2 tsp kosher salt (use less if your soy sauce is very salty)
1/4 tsp black pepper
3 cloves garlic, finely minced
3 tbsp soy sauce (or tamari)
1 tbsp brown sugar (light or dark)
1 tbsp rice vinegar (or apple cider vinegar)
1 tsp toasted sesame oil (optional but highly recommended)
1 tsp neutral oil (optional, especially helpful if using 90/10)
2 green onions, thinly sliced (optional garnish)

Optional for serving: cooked rice, shredded lettuce or cabbage, tortillas, sesame seeds, lime wedges.

Instructions

Mix the quick sauce. In a small bowl (or measuring cup), stir together the soy sauce, brown sugar, rice vinegar, and sesame oil (if using). Set aside.
Heat the skillet. Place a large skillet over medium-high heat for 2 minutes. You want it hot enough that the beef sizzles immediately.
Sear the beef. Add the ground beef and press it into a thin, even layer. Sprinkle with salt and pepper. Cook undisturbed for 3 to 4 minutes so the bottom can brown.
Break, spread, and crisp again. Use a spatula to scrape, turn, and break the beef into crumbles. Spread it out again and cook 3 to 4 minutes more, stirring only occasionally, until you have lots of browned, crispy edges. If there is a lot of grease, spoon off a little, leaving about 1 tablespoon in the pan for flavor. If the pan looks dry (common with lean beef), add a small drizzle of oil.
Add garlic. Stir in the minced garlic and cook 30 seconds, just until fragrant.
Glaze and finish. Lower the heat to medium (or keep it on medium-high but watch closely). Pour in the sauce and toss. Cook 1 to 2 minutes, letting it bubble and cling to the beef. For maximum crisp edges, spread the beef out one last time and let it sizzle for 30 to 60 seconds.
Serve. Top with green onions. Pile onto rice, stuff into tortillas, or scoop into lettuce cups for a crispy, savory bite.

Crisp tip: If your beef is not crisping, your pan is probably crowded or not hot enough. Turn the heat up slightly and spread the beef thinner. Browning needs space.

Nutrition information is estimated.

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