Ground sirloin is ground meat made from a cut of sirloin, with a ratio of 85 percent lean meat and 15 percent fat. It tends to be less juicy than regular ground beef, because it has less fat than ground beef — but you experience less shrinkage when you cook ground sirloin. According to Ask The Meatman, ground sirloin is best suited for cooking spaghetti and chilli-type dishes.
Skillet Meal
For a quick and healthy meal made with ground sirloin, all you need is a big pot, 1 can of black beans, fresh vegetables and frozen corn. You can use practically any of your favorite vegetables, but some suggestions are 1 onion, 2 to 3 good-sized tomatoes — or a can of stewed tomatoes — and 1 or 2 carrots cut into bite-sized pieces. Black beans work well in this recipe, and they offer some fiber, protein, vitamins and minerals. You may use dried beans, and soak and cook them yourself; plain canned black beans — drain and rinse them first; or seasoned, canned black beans. Frozen or canned corn adds some color and a burst of flavor in every bite. Brown and drain 1 pound of ground sirloin, then add the other ingredients cook over low heat for about 10 minutes. Add your choice of seasonings to complete the dish. If you serve this over brown rice or quinoa, you get even more protein out of your meal, and it will further. You may freeze the dish for later meals.
Taco Soup
Taco soup is a great meal for people who enjoy spicy Mexican-inspired dishes. 1 can each of tomatoes, green chilis, low-sodium chicken broth and black beans; one cup of frozen corn or one can of whole-kernel corn; 1 chopped onion; 1 tablespoon of chili powder; 1 packet of taco seasoning; 1.5 pounds of browned ground sirloin; and a handful of fresh cilantro are all you need. Bring all ingredients to a boil and then simmer for half an hour and serve with fresh cilantro and a dollop of sour cream. This dish is even healthier if you use home-made chicken stock.
Hamburger and Cabbage Ghoulash
This meal is quick and healthy — and only requires 4 ingredients plus your choice of seasoning. Mix 1 pound of browned ground sirloin, 1 large onion, 1/2 large green cabbage, and 1 can of cream of mushroom soup — you may use low-sodium or low-fat depending on your dietary requirements — and simmer until the cabbage is tender. Add up to 1 cup of water as necessary. You may wish to add salt and pepper to taste.
Cautions
According to the United States Department of Agriculture, you should follow several guidelines when purchasing, handling and cooking ground meats of any kind. First, always try to freeze or cook the ground meat within two days of purchase. The “best by” date is only a guide, and is only accurate if the meat has been kept at a safe temperature during handling and storage. Second, always keep raw meat and its juices away from other food. Wash your cutting board, food prep area, hands, utensils and knives with hot, soapy water after cutting or preparing raw meats. Finally, never thaw your frozen ground sirloin on the counter or in hot water — thaw it in the fridge, in cold water or in the microwave to reduce the chances of multiplying any existing bacteria.
References
- Ask The Meatman: The Differences between Ground Beef, Ground Chuck, Ground Sirloin, and Ground Round Is Basically the Differences in the Amount of Fat in the Ground Meat
- AllRecipes.Com; Simple Taco Soup; Glenda Taylor
- United States Department of Agriculture: Meat Preparation — Ground Beef and Food Safety
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