5 Quick and Easy Ways to Flip a Pound of Good Grass-Fed Beef

Grass-fed ground beef is so tasty and easy. Here’s how to stick a fork in it tonight.

Quesadillas being served with tomatoes and guacamole on a wooden cutting board, next to a cast iron skillet with ground beef.

Becky Duffett

Beef! It’s what’s for dinner! Well, the industry slogan from the ’90s remains true today — Americans seriously love beef. But the options have come a long way, especially if you shop at Bi-Rite Market. Our butchers are committed to handing over quality and affordable options, while partnering with climate-conscious ranchers.

Step up to the case, and you’ll spot a couple of names: Stemple Creek Ranch offers one hundred percent grass-fed and grass-finished beef. The Poncias are a local family in Marin County, and they’ve been hailed as trailblazers in regenerative ranching. Country Natural Beef offers another option that’s grass-fed but grain-finished. That’s a cooperative founded in Oregon of more than 100 ranches across the West, and they recently received a $10 million grant from the USDA for their climate change efforts. Both offer a full range of delicious steaks, roasts, and more, boasting rich flavor.

But on a busy weeknight, nothing beats the convenience and affordability of ground beef! Which these ranchers regularly brown up for their own families. With grass-fed ground beef that’s this tasty and easy, there are so many enticing ways to flip it, from juicy burgers to spiced quesadillas to fresh stir-fries. Here’s how to stick a fork in it tonight.

Quesadillas being served with tomatoes and guacamole on a wooden cutting board, next to a cast iron skillet with ground beef.

Becky Duffett

Beef Quesadillas with Tomatoes & Guacamole

Rancher Loren Poncia of Stemple Creek likes to meal prep by searing a hefty 5 pounds of ground beef — which means it’s quesadilla night any night of the week for his cowgirls. “We’ll just take a scoop of that already cooked ground beef and warm it real quick and put it on a quesadilla with cheese,” Poncia says. “It’s like boom. Super easy.”

In a skillet over medium-high heat, brown 1 pound ground beef and transfer to a plate. Return the pan to the heat, and sauté a sliced onion. Return the beef, sprinkle with 1 tablespoon chili powder, season with salt, and stir until fragrant. Take a flour tortilla, sprinkle with shredded Cheddar and the spiced beef, and top with another tortilla. In a frying pan over medium heat, toast the quesadilla until melted and golden. Cut into wedges and top with diced tomatoes and guacamole.

 

Cheeseburger

Becky Duffett

Classic Cheeseburgers with Sharp Cheddar & Sweet Onions

Rancher Dan Probert of Lightning Bolt Cattle and Country Natural loves to flip a quintessential cheeseburger with sharp cheese and sweet onions. “My favorite is the 80/20 blend,” Probert specifies, with enough fat for optimal juiciness. “Just a big thick patty, not a little sliver, but a big thick one.”

Shape 1 pound ground beef into thick patties and season with salt. In a cast-iron skillet over medium-high heat, sear until medium or done to your liking. Top with sliced Cheddar for the last minute of cooking. Slice artisan rolls in half and spread with mayo and ketchup. Stack with a melted patty, sliced onion, and lettuce leaves.

 

Gingery Beef Bowls with Eggplant & Scallions

Ground beef also sizzles fast in fresh stir-fries, like this Japanese-inspired spin on donburi or rice bowls. In a sauté pan over medium-high heat, brown 1 pound ground beef. Add a handful of minced fresh ginger, season with soy sauce, and stir until fragrant. Fill bowls with steamed rice and top with the gingery beef. Return the pan to the heat, add a drizzle of canola oil. Sauté eggplant, cut into bite-size pieces, and season with salt. Add to the rice bowls and sprinkle with sliced scallions and togarashi.

Garlicky meatballs served on a white plate with a dollop of hummus and yogurt with a side of cucumbers.

Becky Duffett

Garlicky Meatballs with Red Pepper Hummus

Meatballs are ready to roll and dunk into fresh dips, especially when they’re flecked with lots of flavorful garlic and herbs. In a bowl, combine 1 pound ground beef, ½ chopped red onion, 3 or 4 chopped cloves garlic, a handful chopped fresh oregano, ½ cup dried breadcrumbs, and 1 beaten egg, and season with salt. Mix gently to combine and roll into meatballs. In a sauté pan over medium-high heat, warm a drizzle of olive oil. Add the meatballs and cook until browned. Serve with dollops of red pepper hummus and cucumber spears.

 

Easy Bolognese with Roasted Summer Veggies

Beef also sinks down into sauces and stews, which you can let simmer at the back of the stove. The Poncia family has a homemade sauce for special occasions, but on busy nights they crack a jar like the best of us. In a Dutch oven over medium-high heat, brown 1 pound ground beef and season with salt. Add 32 ounces (2 jars) marinara and splash of wine, reduce the heat, and simmer until silky. Meanwhile, preheat the oven to 450°F. On a sheet pan, pile vegetables, such as zucchini, peppers, and green beans, cut into bite-size pieces. Drizzle with olive oil, season with salt, and toss to coat. Roast until tender, about 30 minutes. Scoop the veggies into bowls, top with the bolognese, grate with pecorino, and grind with pepper.

What’s your favorite way to flip a pound of flavorful grass-fed ground beef? Drop us a line at marketing@biritemarket.com or swap recipe ideas on Instagram by following @biritesf.

Becky Duffett is a food writer living and eating in San Francisco. Follow her on Instagram at @beckyduffett.