Ingredients:

  • 1 lb 90/10 ground beef
  • 1 tbsp extra virgin olive oil
  • 6 cloves fresh garlic, minced
  • 1 tsp fresh ginger, grated
  • 0.5 medium yellow onion, finely diced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Finely dice 0.5 medium yellow onion and mince 6 cloves of garlic. Note: Consistent sizing ensures everything cooks at the same rate.
  2. Chop 1 tbsp rosemary and 1 tbsp thyme leaves until they are almost a paste. Note: This prevents a woody texture in the final dish.
  3. Place your skillet over medium high heat and add 1 tbsp extra virgin olive oil until it shimmers and swirls easily.
  4. Add the onion and 1 tsp grated ginger to the pan. Note: Ginger adds a subtle brightness that cuts through the beef's richness.
  5. Crumble 1 lb 90/10 ground beef into the skillet, spreading it into an even layer.
  6. Let the meat sit undisturbed for 3 minutes until a dark brown crust forms on the bottom.
  7. Use your spatula to flip and break the meat into smaller crumbles.
  8. Stir in the minced garlic, 1 tbsp rosemary, and 1 tbsp thyme. Cook for 1 minute until fragrant but not browned.
  9. Sprinkle with 1 tsp sea salt and 0.5 tsp cracked black pepper.
  10. Remove from heat and toss with 0.25 cup fresh chopped parsley until the green is vibrant and wilted slightly.