4 Serves
30 Mins
30 g
25 g
30 g
Divide the ground beef into four equal portions and shape them into loose balls. Season each portion generously with salt and black pepper.
Ingredients, vitamins, and health benefits
Ground Beef
Salt
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
ChineseVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
33 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
447 mg / 1,250 mgPotassium
743 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
12 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
14 g / 20 gCholesterol
158 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Heat the vegetable oil in a large cast iron skillet or frying pan over medium-high heat until shimmering.
Place the beef balls into the hot pan and use a heavy spatula to press them down firmly into thin patties, creating a crust. Sear for 3-4 minutes without moving them to ensure a deep brown crust.
Flip the patties and cook for an additional 2 minutes until the beef reaches your desired level of doneness. Remove from the pan and let the meat rest for a few minutes before serving in a bowl.
Black Pepper
Vegetable Oil
Vitamin A
0 µg / 900 µgVitamin E
2 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
33 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
447 mg / 1,250 mgPotassium
743 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
14 g / 20 gCholesterol
158 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
30
g85
g22
g
American
AmericanZinc
12 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
36 µg / 55 µg