19 Quick 3 Ingredient Ground Beef Recipes for Busy Nights

Busy nights call for easy wins in the kitchen, and these 19 quick 3-ingredient ground beef recipes are here to save the day! Whether you’re craving hearty comfort food or a speedy weeknight fix, these fuss-free meals pack big flavor with minimal effort. No long ingredient lists, no complicated steps—just delicious dinners ready in a flash. Let’s dive in and make tonight’s meal a breeze!

Easy 3-Ingredient Beef Tacos

These tacos are proof that big flavor doesn’t need a long ingredient list—just juicy beef, warm spices, and crispy shells.

Ingredients:

• 1 lb ground beef (80/20 blend for best flavor)
• 2 tbsp taco seasoning (store-bought or homemade)
• 8 hard taco shells

Instructions:

1. Brown the beef: Cook ground beef in a large skillet over medium-high heat, breaking it into crumbles with a spatula, for 5–6 minutes until no pink remains. Drain excess fat.
2. Season: Sprinkle 2 tbsp taco seasoning over the beef, add 1/4 cup water, and stir. Simmer for 3–4 minutes until the liquid thickens into a glossy coating.
3. Warm the shells: Heat taco shells in a 350°F oven for 3–4 minutes or microwave stacked between damp paper towels for 30 seconds.
4. Assemble: Fill each shell with beef and top as desired (try shredded lettuce, cheese, or salsa—though they’re perfect solo!).

The magic here? That quick simmer with water transforms basic seasoning into a rich, clingy sauce that coats every bite.

Tip: For extra-crispy shells, toast them directly on the oven rack for 5 minutes at 375°F.

Simple Ground Beef Pasta

This hearty, no-fuss pasta dish is weeknight magic—comforting, flavorful, and ready in under 30 minutes.

Ingredients:

• 8 oz dry penne pasta (or your favorite short shape)
• 1 tbsp olive oil
• 1 lb lean ground beef
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 (15 oz) can crushed tomatoes
• 1 tsp dried oregano
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ cup grated Parmesan cheese, plus extra for serving
• Fresh basil leaves, torn (optional garnish)

Instructions:

1. Cook the pasta: Boil penne in salted water according to package directions until al dente. Drain, reserving ½ cup pasta water.
2. Brown the beef: Heat olive oil in a large skillet over medium-high. Add ground beef and cook, breaking it up, for 5 minutes until no pink remains. Stir in onion and garlic; cook 2 more minutes until fragrant.
3. Simmer the sauce: Add crushed tomatoes, oregano, 1 tsp salt, and ½ tsp black pepper. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
4. Combine: Toss drained pasta into the skillet with the sauce. Add Parmesan and a splash of reserved pasta water to loosen if needed. Stir until glossy.
5. Serve: Top with extra Parmesan and fresh basil if using.

The trick here? Simmering the beef directly in the tomatoes deepens the flavor way beyond basic jarred sauce. It’s a tiny step with big payoff!

Tip: For a richer sauce, swap ¼ cup of the pasta water for heavy cream when combining.

Quick Beef and Rice Skillet

This one-pan wonder is weeknight magic—savory beef, fluffy rice, and just the right amount of kick, all ready in under 30 minutes.

Ingredients

• 1 lb lean ground beef
• 1 cup long-grain white rice, uncooked
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 cups low-sodium beef broth
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro (optional, for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned (5–6 minutes). Drain excess fat.
2. Stir in the onion, bell pepper, and garlic; cook until softened (3–4 minutes).
3. Add the rice, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to coat everything evenly.
4. Pour in the beef broth, bring to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes, until rice is tender and liquid is absorbed.
5. Fluff with a fork, garnish with cilantro if using, and serve hot.

The smoked paprika and cumin give this dish a smoky depth that’ll have everyone asking for seconds—no bland skillet meals here!

Tip: For extra flavor, swap half the broth for fire-roasted diced tomatoes (undrained).

3-Ingredient Beef Stuffed Peppers

These fuss-free stuffed peppers are proof that big flavor doesn’t need a long ingredient list—just juicy beef, melty cheese, and sweet bell peppers doing all the work.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground beef (80/20 blend recommended)
• 1 cup shredded cheddar cheese
• 1 tsp salt
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Brush the outside of the peppers with 1 tbsp olive oil and place them cut-side-up in a baking dish.
2. In a skillet over medium-high heat, cook the ground beef until browned, breaking it into crumbles. Drain excess fat, then stir in 1 tsp salt.
3. Divide the beef evenly among the peppers, then top each with 1/4 cup cheddar cheese. Cover the dish with foil.
4. Bake for 25 minutes, then remove the foil and bake 5 more minutes until the cheese is bubbly and peppers are tender-crisp.

The magic here? The peppers steam in their own juices while roasting, staying vibrant yet tender—no soggy bottoms!

Tip: For a caramelized edge, broil the peppers for 2 minutes after baking (watch closely!).

Fast Beef and Cheese Quesadillas

These beef and cheese quesadillas are a weeknight hero—crispy, melty, and packed with flavor in just 20 minutes.

Ingredients:

• 1 tbsp olive oil
• 1/2 lb ground beef
• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas (10-inch)
• 1 1/2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro (optional)
• Sour cream and salsa, for serving

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned (5–6 minutes). Stir in 1/2 tsp chili powder, 1/2 tsp cumin, 1/4 tsp salt, and 1/4 tsp black pepper.
2. Lay two tortillas flat and sprinkle each with 1/4 cup cheese. Divide the beef mixture evenly between them, then top with remaining 1 cup cheese and cilantro (if using). Cover with the other two tortillas.
3. Wipe the skillet clean, then return to medium heat. Cook one quesadilla at a time for 2–3 minutes per side, pressing lightly with a spatula, until golden and crisp. Repeat with the second quesadilla.
4. Slice into wedges and serve with sour cream and salsa.

The secret? A double layer of cheese—melty inside, crispy at the edges—makes every bite irresistible.

Tip: For extra crunch, brush the tortillas with a little oil before cooking.

Easy Beef and Potato Hash

This hearty, one-pan hash is a weeknight lifesaver—packed with savory beef, crispy potatoes, and just the right amount of caramelized onions.

Ingredients:

• 1 lb ground beef (85% lean)
• 3 cups russet potatoes, diced into ½-inch cubes
• 1 medium yellow onion, finely chopped
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, for 12–15 minutes until golden and tender. Transfer to a plate.
2. In the same skillet, add the remaining 1 tbsp olive oil and onion. Sauté for 3–4 minutes until softened.
3. Add the ground beef, breaking it apart with a spatula. Cook for 6–8 minutes until browned, then stir in the garlic powder, smoked paprika, salt, and black pepper.
4. Return the potatoes to the skillet, mixing well. Press the mixture down lightly and cook undisturbed for 3–4 minutes to crisp the bottom. Flip sections and repeat.
5. Sprinkle with parsley and serve hot.

The magic here? Letting the hash form a crispy crust—it’s the perfect contrast to the tender beef and potatoes.

Tip: For extra richness, top with a fried egg or a drizzle of hot sauce.

Quick Ground Beef Nachos

These loaded nachos are a weeknight hero—packed with savory beef, melty cheese, and just the right amount of crunch. Perfect for game day or a fuss-free family dinner!

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1 tbsp olive oil
• 1 tbsp taco seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (13-oz) bag sturdy tortilla chips
• 2 cups shredded cheddar cheese
• 1/2 cup diced tomatoes
• 1/4 cup sliced jalapeños (pickled or fresh)
• 1/4 cup chopped cilantro
• 1/4 cup sour cream (for serving)

Instructions:

1. Brown the beef: Heat olive oil in a skillet over medium-high. Add ground beef, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes. Stir in taco seasoning, salt, and black pepper.
2. Layer the nachos: Spread tortilla chips on a baking sheet. Sprinkle half the cheese evenly over the chips, then top with the cooked beef and remaining cheese.
3. Broil: Place under a preheated broiler (500°F) for 2–3 minutes until the cheese bubbles and edges of chips turn golden. Watch closely to avoid burning!
4. Finish & serve: Scatter tomatoes, jalapeños, and cilantro over the top. Dollop with sour cream and serve immediately.

The magic here? Broiling locks in the crunch while keeping the chips sturdy enough to scoop every last bite. No sad, soggy nachos here!

Tip: For extra flavor, mix a pinch of smoked paprika into the beef while cooking.

Simple Beef and Egg Noodles

This comforting one-pan dish is weeknight magic—tender beef, silky noodles, and a savory sauce that comes together in no time.

Ingredients:

• 8 oz flank steak, thinly sliced against the grain
• 8 oz wide egg noodles
• 2 tbsp vegetable oil, divided
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp brown sugar
• 1/2 tsp black pepper
• 1/4 cup beef broth
• 2 green onions, sliced (for garnish)

Instructions:

1. Cook the egg noodles according to package instructions. Drain and set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the flank steak and sear for 2–3 minutes until browned but still slightly pink. Transfer to a plate.
3. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the onion and cook for 3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
4. Return the beef to the skillet. Add the soy sauce, oyster sauce, brown sugar, black pepper, and beef broth. Toss to coat and simmer for 2 minutes.
5. Add the cooked noodles and toss everything together until evenly coated and heated through, about 1–2 minutes.

The secret here? The oyster sauce adds a rich umami depth that makes this humble dish taste restaurant-worthy. Garnish with green onions and dig in!

Tip: For extra tenderness, marinate the beef in 1 tbsp soy sauce and 1 tsp cornstarch for 15 minutes before cooking.

3-Ingredient Beef and Broccoli Stir-Fry

This lightning-fast stir-fry proves that big flavor doesn’t need a long ingredient list—just tender beef, crisp broccoli, and a glossy, savory sauce.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 4 cups broccoli florets (about 1 large head)
• 1/2 cup store-bought teriyaki sauce (plus 2 tbsp for finishing)
• 1 tbsp neutral oil (like avocado or canola)

Instructions

1. Heat oil in a large skillet or wok over high heat until shimmering. Add beef in a single layer and cook undisturbed for 1 minute to sear. Toss and cook 1 more minute until no longer pink. Transfer to a plate.
2. Add broccoli to the same skillet with 2 tbsp water. Cover and steam for 2 minutes until bright green. Uncover and stir-fry 1 more minute to char slightly.
3. Return beef to the skillet, pour in 1/2 cup teriyaki sauce, and toss everything until coated and glossy, about 30 seconds. Drizzle with remaining 2 tbsp sauce just before serving.

The magic here? The quick sear keeps the beef juicy while the broccoli stays snappy—no sad, soggy veggies allowed.

Tip: Freeze the steak for 20 minutes before slicing—it’ll give you paper-thin cuts effortlessly.

Quick Beef and Mushroom Gravy

This rich, savory gravy comes together in under 30 minutes—perfect for spooning over mashed potatoes or buttered egg noodles on a busy weeknight.

Ingredients:

• 1 lb ground beef (85% lean)
• 8 oz cremini mushrooms, thinly sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp soy sauce
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• Salt to taste

Instructions:

1. In a large skillet over medium-high heat, cook ground beef until browned, breaking it into crumbles (about 5 minutes). Drain excess fat.
2. Add mushrooms, onion, and garlic to the skillet. Cook for 5 minutes, stirring occasionally, until vegetables soften.
3. Push mixture to one side; melt butter in the empty space. Sprinkle flour over butter and whisk for 1 minute to form a paste.
4. Gradually pour in beef broth, Worcestershire sauce, and soy sauce, stirring constantly until smooth. Stir in thyme and black pepper.
5. Simmer for 8–10 minutes, stirring occasionally, until thickened to a gravy consistency. Season with salt to taste.

The trick here? Browning the flour in butter right in the skillet adds deep, toasty flavor without dirtying an extra pan.

Tip: For extra richness, swap 1/2 cup broth for heavy cream in the last 2 minutes of cooking.

Easy Beef and Cabbage Stir-Fry

This quick stir-fry packs big flavor with minimal effort—perfect for busy weeknights when you want something hearty but don’t want to fuss.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 1 tbsp cornstarch
• 2 tbsp soy sauce, divided
• 1 tbsp sesame oil
• 2 tbsp vegetable oil, divided
• 4 cups green cabbage, thinly sliced
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp brown sugar
• 1/2 tsp red pepper flakes (optional)
• Green onions, sliced (for garnish)

Instructions:

1. Marinate the beef: Toss flank steak with cornstarch and 1 tbsp soy sauce. Let sit for 10 minutes.
2. Cook the beef: Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add beef in a single layer and cook undisturbed for 2 minutes, then stir-fry for 1 more minute until browned. Transfer to a plate.
3. Sauté veggies: Heat remaining 1 tbsp vegetable oil in the same pan. Add cabbage, bell pepper, garlic, and ginger. Stir-fry for 4–5 minutes until cabbage is slightly wilted but still crisp.
4. Combine: Return beef to the pan. Add remaining 1 tbsp soy sauce, brown sugar, sesame oil, and red pepper flakes (if using). Toss everything together for 1 minute until glossy and well-coated.
5. Serve: Garnish with green onions.

The magic here? The cornstarch marinade gives the beef a velvety texture, while the cabbage stays crisp-tender for the perfect bite.

Tip: Slice the steak while it’s slightly frozen for paper-thin cuts with ease.

Simple Beef and Corn Casserole

This hearty casserole is a weeknight lifesaver—packed with savory beef, sweet corn, and a creamy, cheesy topping that’ll have everyone asking for seconds.

Ingredients:

• 1 lb ground beef
• 1 (15 oz) can whole kernel corn, drained
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup milk
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup crushed buttery crackers (like Ritz)
• 2 tbsp melted butter

Instructions:

1. Preheat oven to 375°F. In a skillet over medium heat, cook ground beef until browned, breaking it into crumbles. Drain excess fat.
2. In a large bowl, mix cooked beef, corn, cream of mushroom soup, 1/2 cup cheddar cheese, sour cream, milk, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly into a greased 9×13-inch baking dish.
3. In a small bowl, combine crushed crackers and 2 tbsp melted butter. Sprinkle over the casserole, then top with remaining 1/2 cup cheddar cheese.
4. Bake for 25 minutes until bubbly and the topping is golden. Let stand 5 minutes before serving.

The cracker-and-cheese crust adds a satisfying crunch to every bite, while the creamy filling keeps it comforting and cozy.

Tip: Swap the corn for drained green beans if you prefer a veggie twist!

Fast Beef and Bean Burritos

These hearty burritos come together in a flash, packing bold flavor and satisfying texture into every bite—perfect for busy weeknights!

Ingredients:

• 1 tbsp olive oil
• 1 lb ground beef (85% lean)
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 (15 oz) can pinto beans, drained and rinsed
• 1/2 cup salsa
• 4 large flour tortillas (10-inch)
• 1 cup shredded cheddar cheese
• Fresh cilantro, chopped (optional garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add ground beef and diced onion, breaking up the meat with a spatula. Cook for 5–6 minutes until browned.
2. Stir in 2 minced garlic cloves, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, and 1/2 tsp salt. Cook for 1 minute until fragrant.
3. Add pinto beans and 1/2 cup salsa, mashing some beans lightly to thicken the mix. Simmer for 3 minutes.
4. Warm tortillas in a dry skillet or microwave. Divide the beef mixture among them, topping each with 1/4 cup cheddar cheese. Fold sides inward, then roll tightly.
5. Optional: Grill seam-side down in a lightly oiled pan for 1–2 minutes to crisp.

The smoky-spiced beef and creamy beans meld perfectly with the gooey cheese—no soggy tortillas here! Serve with extra salsa and a sprinkle of cilantro.

Tip: Double the filling and freeze extras for future meals—just thaw and reheat with a splash of water.

Quick Beef and Spinach Omelette

This protein-packed omelette comes together in minutes, making it perfect for busy mornings when you need a hearty, savory bite.

Ingredients:

• 3 large eggs
• 2 oz cooked ground beef (leftover taco meat works great!)
• 1/2 cup fresh spinach, roughly chopped
• 2 tbsp shredded cheddar cheese
• 1 tbsp butter
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp garlic powder

Instructions:

1. In a bowl, whisk eggs with salt, black pepper, and garlic powder until fully combined.
2. Melt butter in an 8-inch nonstick skillet over medium heat. Add spinach and cook for 1 minute until just wilted.
3. Pour eggs into the skillet, tilting to spread evenly. Let cook undisturbed for 1 minute.
4. Scatter ground beef and cheddar cheese over one half of the omelette. Cook for another 1-2 minutes until edges set.
5. Fold the empty half over the filling, slide onto a plate, and serve immediately.

The crispy-edged eggs and melty cheese balance beautifully with the savory beef and fresh spinach – no bland breakfasts here!

Tip: For extra fluffiness, add 1 tbsp milk to the eggs before whisking.

Easy Beef and Zucchini Boats

These zucchini boats are stuffed with savory ground beef and melty cheese—a fuss-free weeknight dinner that’s as fun to make as it is to eat!

Ingredients:

• 4 medium zucchinis (about 8 inches long)
• 1 tbsp olive oil
• 1 lb lean ground beef
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F. Halve zucchinis lengthwise and scoop out the centers, leaving a 1/4-inch-thick shell. Chop the scooped flesh and set aside.
2. Heat olive oil in a skillet over medium-high. Add ground beef, onion, and garlic; cook for 5 minutes, breaking up the beef, until no pink remains. Stir in chopped zucchini, oregano, salt, and pepper; cook 2 more minutes.
3. Pour in marinara sauce and simmer for 3 minutes. Spoon the mixture into zucchini shells, then top with mozzarella and Parmesan.
4. Bake on a parchment-lined sheet for 20 minutes until zucchini is tender and cheese is bubbly.

The zucchini softens just enough to hold its shape while soaking up the rich beef filling—no soggy bottoms here! Serve with extra marinara for dipping.

Tip: For extra browning, broil the boats for the last 2 minutes (watch closely!).

Simple Beef and Tomato Soup

This cozy, hearty soup is a weeknight lifesaver—rich with savory beef, sweet tomatoes, and just the right touch of herbs.

Ingredients:

• 1 lb ground beef (85% lean)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 4 cups low-sodium beef broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp brown sugar (optional, to balance acidity)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned (about 5 minutes). Drain excess fat.
2. Add the diced onion and cook for 3 minutes until softened. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
3. Pour in the crushed tomatoes and 4 cups beef broth. Stir in 1 tsp oregano, 1 tsp basil, 1/2 tsp salt, 1/4 tsp pepper, and 1 tbsp brown sugar (if using).
4. Bring to a boil, then reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally, until flavors meld.

The magic here? A pinch of brown sugar tames the tomatoes’ acidity while letting the beef’s richness shine—no fancy techniques required.

Tip: For a thicker soup, mash a few spoonfuls of the cooked beef against the pot’s side before serving.

3-Ingredient Beef and Cheese Sliders

These sliders are the ultimate weeknight win—juicy, cheesy, and ready in under 30 minutes with just three ingredients. Perfect for game day or a fuss-free family dinner!

Ingredients:

• 1 lb ground beef (80/20 blend for best flavor)
• 12 slider buns (Hawaiian or potato rolls work great)
• 6 slices American cheese (or 1 1/2 cups shredded cheddar)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Cook the beef: Heat olive oil in a skillet over medium-high. Add ground beef, breaking it apart with a spatula. Sprinkle with salt and pepper. Cook for 5–7 minutes until no pink remains, draining excess fat.
2. Assemble sliders: Split slider buns in half (keep connected for easy serving). Layer cheese slices on the bottom buns, then top with cooked beef. Close with top buns.
3. Melt & serve: Wrap the whole tray in foil and bake at 350°F for 10 minutes until cheese melts. Uncover and bake 2 more minutes for toasty buns.

The magic here? Baking them wrapped in foil steams the buns into pillowy perfection while the cheese gets gloriously gooey. No sad, dry sliders allowed!

Tip: For a flavor boost, brush the tops with melted garlic butter before baking.

Quick Beef and Onion Stir-Fry

This speedy stir-fry delivers big flavor with minimal effort—perfect for busy weeknights when you crave something savory and satisfying.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil, divided
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tsp brown sugar
• 1/2 tsp black pepper
• 2 green onions, sliced (for garnish)

Instructions:

1. In a bowl, toss the flank steak with 1 tbsp soy sauce, oyster sauce, cornstarch, and black pepper. Let marinate for 10 minutes.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer and cook undisturbed for 1 minute, then stir-fry for another 1–2 minutes until browned but still slightly pink. Transfer to a plate.
3. Add remaining 1 tbsp oil to the skillet. Sauté the onion for 2 minutes until translucent, then add garlic and cook for 30 seconds until fragrant.
4. Return the beef to the skillet. Add remaining 1 tbsp soy sauce and brown sugar, tossing everything for 1 minute until glossy and well-coated.
5. Garnish with green onions and serve immediately over rice.

The cornstarch marinade locks in the beef’s juiciness while creating a velvety sauce that clings to every bite.

Tip: For extra tenderness, freeze the flank steak for 20 minutes before slicing—it makes cutting paper-thin strips a breeze!

Easy Beef and Sweet Potato Hash

This hearty one-pan hash is packed with savory beef, caramelized sweet potatoes, and just the right kick of smoky paprika—perfect for a lazy weekend brunch or a quick weeknight dinner.

Ingredients:

• 1 lb ground beef (85% lean)
• 2 medium sweet potatoes, peeled and diced into ½-inch cubes (about 3 cups)
• 1 small yellow onion, diced
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sweet potatoes and cook, stirring occasionally, for 12–15 minutes until tender and lightly browned. Transfer to a plate.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the onion and cook for 3 minutes until softened. Add the ground beef, breaking it apart with a spoon, and cook for 5–6 minutes until no longer pink.
3. Stir in the smoked paprika, garlic powder, salt, and black pepper. Return the sweet potatoes to the skillet and toss everything together. Cook for another 2–3 minutes to meld the flavors.
4. Garnish with fresh parsley and serve hot.

The magic here? The sweet potatoes develop crispy edges while staying tender inside, creating the perfect contrast to the juicy, seasoned beef.

Tip: For extra richness, top with a fried egg or a drizzle of hot sauce.

Conclusion

With 19 quick and easy 3-ingredient ground beef recipes, busy nights just got a whole lot tastier! Whether you’re craving tacos, pasta, or a hearty skillet meal, these fuss-free dishes are here to save the day. Give them a try, then drop a comment to tell us your favorite—and don’t forget to share the love on Pinterest for fellow time-crunched cooks. Happy cooking!