Ground beef is one of the easiest proteins to prep. It cooks fast, it reheats without much fuss, and one pan of it can go in several directions during the week.
Brown it and cook it to 160°F
Break the beef up in a hot pan and let it brown before you stir it too much. Ground beef is done at an internal temperature of 160°F, according to FoodSafety.gov. Drain off the fat if you don’t want it in the containers.
Season the base lightly
Keep the main batch simple, with salt, pepper, and onion or garlic. Then split it up and finish each portion differently: taco seasoning for rice and beans, marinara for pasta, or soy sauce and ginger for a rice bowl. Different meals from the same pan make it easier to eat all week.
If you’re trying a new seasoning, make a small amount of it first. I started doing that after cooking a full batch of French onion chicken I didn’t like. See test meal prep recipes in small batches first.
Cool it quickly
Spread the cooked beef out in shallow containers so it cools faster, and get it into the fridge within two hours of cooking (USDA leftovers guidance).
Store it for three to four days
Eat refrigerated portions within three to four days. If you prep more than that, freeze the later portions and move them to the fridge to thaw the night before.
Reheat it to 165°F
Stir in a spoonful of water or sauce, cover the container, and heat it until it’s hot all the way through. Leftovers should reach 165°F. Stir halfway through so the middle doesn’t stay cold.
New to meal prep? Read the getting started guide.