How to fry ground beef so it is well-browned
Use a bigger pan...or much less beef in the pan.  Stop stirring.   If you over crowd the pan, nothing will brown.  It will steam, then braise because the water can't evaporate fast enough.  Secondly, browning happens when an item remains in contact with the pan.  So, stirring (unless you are using very high, wok-type temperature) will only defeat the browning process.  Allow it to brown, perhaps longer than you think is necessary, then stir, and repeat.