Quick Weeknight Ground Beef Cilantro Lime Marinade

Steps

1. 1

   Prep cilantro and garlic

   • On a cutting board, roughly chop the fresh cilantro into 1/4-inch pieces (you should have about 1/2 cup).
   • Mince the 3 garlic cloves as finely as possible.
   • If using jalapeño, slice it lengthwise, remove the seeds and white ribs (keeping some seeds if you like more heat), and mince finely.

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   Ready when: Cilantro, garlic, and jalapeño (if using) are finely chopped and ready to combine

   Tip: Use a sharp chef's knife to mince the garlic and jalapeño—a dull knife bruises them and makes them bitter. For the cilantro, a light hand keeps it from darkening and becoming oxidized.

2. 2

   Combine marinade base

   • In a small bowl, whisk together the fresh lime juice, minced garlic, ground cumin, olive oil, kosher salt, black pepper, and dried oregano (if using).
   • Whisk vigorously for 15–20 seconds until the salt dissolves slightly and the oil begins to emulsify with the lime juice.
   • The mixture should smell aromatic and bright.

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   Ready when: Marinade is well mixed; salt is dissolved and oil is partially emulsified with the lime juice

   Tip: Don't skip the whisking step—it helps the oil and lime juice blend better, ensuring more even flavor distribution on the beef.

3. 3

   Add cilantro to marinade

   • Fold the chopped cilantro (and minced jalapeño, if using) into the marinade until evenly distributed.
   • The cilantro should be fully incorporated and look bright green.

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   Ready when: Cilantro and jalapeño are evenly distributed throughout the marinade

   Tip: Fold gently rather than stirring vigorously to prevent bruising the cilantro and darkening its color.

4. 4

   Combine beef and marinade

   • Place 1.5 lbs (680g) of ground beef in a medium bowl.
   • Pour the entire cilantro-lime marinade over the beef.
   • Using a fork, gently break up the meat into small, bite-sized pieces while folding the marinade through.
   • Mix until the marinade coats every piece evenly—this should take only about 1–2 minutes.
   • Do not overwork; overmixing can make the beef tough.

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   Ready when: Beef is evenly coated with the marinade; no dry patches remain

   Tip: Mix gently with a fork rather than your hands to avoid overworking the meat and developing a dense, tough texture.

5. 5

   Let beef marinate

   • Allow the marinated beef to sit at room temperature for 15–20 minutes while the flavors meld into the meat.
   • If you prefer deeper flavor development, cover the bowl and refrigerate for up to 2 hours (the beef will still cook quickly).

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   Ready when: Marinade has been mostly absorbed; beef is fragrant with cilantro and lime

   Tip: Room-temperature beef marinates and cooks more evenly than cold beef, so plan accordingly if you refrigerate the meat.

6. 6

   Cook marinated beefOven 160°F / 70°C

   • Heat a large skillet or griddle over medium-high heat until it's very hot (about 2 minutes).
   • Once shimmering, add the marinated beef to the skillet in a single layer (it will spread out).
   • Cook for 5–7 minutes, breaking up the meat with a wooden spoon every 1–2 minutes into small crumbles, until cooked through and reaching an internal temperature of 160°F (71°C).
   • The beef should be lightly browned in spots and smell intensely fragrant with cilantro and lime.

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   Ready when: Beef is cooked through with no pink remaining, reaching 160°F (71°C) internal temperature; lightly browned and fragrant

   Tip: Break the beef into small, even pieces as it cooks—this ensures faster, more even cooking and better texture. If the pan looks dry, add 1 tablespoon of water or broth to keep the meat moist and prevent sticking.