1 Lb. Entrée Recipe

Season the meat

Place 1 lb ground beef in a large bowl. Add 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder and 1 tablespoon Worcestershire sauce. Mix gently with your hands or a spoon until just combined—do not overwork. Let rest while you prepare aromatics (5–10 minutes).

Prep and sweat

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1/2 cup finely diced yellow onion and 1/2 cup diced bell pepper (if using). Cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Brown the meat

Increase heat to medium-high. Add the seasoned ground beef to the skillet, breaking it into pieces with a spatula. Spread into an even layer and let it sear without stirring for 1–2 minutes to develop color, then continue to break into bite-sized pieces and cook until no pink remains, about 5–7 minutes total. Drain excess fat if desired, leaving about 1 tablespoon for flavor.

Build the sauce

Reduce heat to medium. Push the meat and vegetables to one side of the pan. Add 2 tablespoons tomato paste to the empty side and cook 30–60 seconds, stirring, to remove raw flavor. Stir the paste into the meat. Pour in 1/2 cup beef or chicken broth, 1 tablespoon soy sauce and 1 teaspoon brown sugar or honey. Stir to combine and scrape any browned bits from the pan. If you like heat, add 1/4 teaspoon red pepper flakes.

Simmer and finish

Let the mixture simmer gently 3–5 minutes until slightly reduced and glossy. Taste and adjust seasoning with additional salt or pepper as needed. Stir in 1 teaspoon butter (optional) for richness and 1 tablespoon chopped fresh parsley before serving.

Serve the hot meat mixture over 4 cups cooked rice, mashed potatoes or pasta. This recipe (1 lb entrée) yields about 3–4 generous servings depending on appetite. Leftovers keep in the refrigerator for up to 3 days.