When my grocery store puts ground beef on sale, I buy the larger size package and separate it at home. Using my kitchen scale, I weigh out about 3/4 pound chunks. Most recipes call for 1 pound, but I prefer to use a tad less than the full amount. I put each chunk into a plastic bag to refrigerate until it is time for that chunk to be browned.
Using my Tupperware 3-part vegetable steamer (it's about 8 or 9 inches across, maybe 3 inches deep total, with an interior flat-bottomed bowl with holes in it that doesn't go quite all the way to the bottom of the exterior bowl, and a nice lid), I break up the ground beef into the interior bowl. Put it in the microwave on "cook, ground beef" or whatever your instruction book says. I stop it about half-way through and stir with a fork, to break up big chunks, and make sure everything is browning well.
When it is all cooked, I take the interior bowl out of the steamer and scoop the now browned ground beef onto a cookie sheet lined with newspapers covered by a layer of paper towel to drain the last of the fat off. CAREFUL, it's hot and greasy! Wipe out the bottom of the steamer and the strainer basket and repeat with the next chunk of ground beef.
When the browned ground beef is cool, I put it into freezer bags, labeled with date and contents and freeze it FLAT in the freezer so I can stand the bags up like file folders when they are solid.
If I have been planning ahead, I like to hang onto an empty can or milk carton into which to dump the grease and greasy paper towels.
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