1 – Classic Beef Stroganoff
(Ready in about 1 hour )
Beef stew meat is easier to slice if it’s partially frozen. Sautéing the garlic and onion will help define their unique taste but you can skip this step if you are in a hurry.
Per serving: 303 Calories; 17.2g Fat; 5.6g Carbs; 0.9g Fiber; 32.4g Protein; 1.8g Sugars
Per serving: 303 Calories; 17.2g Fat; 5.6g Carbs; 0.9g Fiber; 32.4g Protein; 1.8g Sugars
Ingredients
2 tablespoons lard, room temperature
1 pound beef stew meat, cut across grain into strips
1/2 yellow onion, peeled and chopped
2 garlic cloves, minced
4 ounces fresh mushrooms, sliced
1/2 teaspoon salt
1 teaspoon smoked paprika
1/4 teaspoon black pepper
1/2 teaspoon dried basil
1/4 cup red cooking wine
4 cups vegetable broth
1 fresh tomato, pureed
2 celery stalks, chopped
1/2 cup sour cream
2 tablespoons lard, room temperature
1 pound beef stew meat, cut across grain into strips
1/2 yellow onion, peeled and chopped
2 garlic cloves, minced
4 ounces fresh mushrooms, sliced
1/2 teaspoon salt
1 teaspoon smoked paprika
1/4 teaspoon black pepper
1/2 teaspoon dried basil
1/4 cup red cooking wine
4 cups vegetable broth
1 fresh tomato, pureed
2 celery stalks, chopped
1/2 cup sour cream
Directions
Melt the lard in a stockpot over medium heat. Then, cook the meat until nicely browned on all sides.
Then, add onion and garlic and cook until they are fragrant. Now, stir in the mushrooms and cook until they are tender.
Add seasonings, wine, broth, tomato, and celery. Reduce heat, cover, and simmer for 50 minutes.
Turn off the heat and add sour cream; stir until heated through. Taste, adjust the seasonings, and serve warm. Bon appétit!
Melt the lard in a stockpot over medium heat. Then, cook the meat until nicely browned on all sides.
Then, add onion and garlic and cook until they are fragrant. Now, stir in the mushrooms and cook until they are tender.
Add seasonings, wine, broth, tomato, and celery. Reduce heat, cover, and simmer for 50 minutes.
Turn off the heat and add sour cream; stir until heated through. Taste, adjust the seasonings, and serve warm. Bon appétit!
2 – Easy Steak Salad
(Ready in about 20 minutes)
Sometimes you just want a simple salad for lunch. You can make a satisfying keto salad from start to finish in under 20 minutes.
Per serving: 231 Calories; 17.1g Fat; 6g Carbs; 3.4g Fiber; 13.8g Protein; 1.5g Sugars
Per serving: 231 Calories; 17.1g Fat; 6g Carbs; 3.4g Fiber; 13.8g Protein; 1.5g Sugars
Ingredients
2 tablespoons olive oil
8 ounces flank steak, salt-and-pepper-seasoned
1 cucumber, sliced
1/2 cup onions, finely sliced
1 ripe avocado, peeled and sliced
2 medium-sized heirloom tomatoes, sliced
2 ounces baby arugula
1 tablespoon fresh coriander, chopped
3 tablespoons lime juice
2 tablespoons olive oil
8 ounces flank steak, salt-and-pepper-seasoned
1 cucumber, sliced
1/2 cup onions, finely sliced
1 ripe avocado, peeled and sliced
2 medium-sized heirloom tomatoes, sliced
2 ounces baby arugula
1 tablespoon fresh coriander, chopped
3 tablespoons lime juice
Directions
Heat 1 tablespoon of olive oil in a pan over medium-high heat. Cook the flank steak for 5 minutes, turning once or twice.
Let stand for 10 minutes; then, slice thinly across the grain. Transfer the meat to a bowl.
Add cucumbers, shallots, avocado, tomatoes, baby arugula, and fresh coriander. Now, drizzle your salad with lime juice and the remaining 1 tablespoon of olive oil.
Serve well chilled and enjoy!
Heat 1 tablespoon of olive oil in a pan over medium-high heat. Cook the flank steak for 5 minutes, turning once or twice.
Let stand for 10 minutes; then, slice thinly across the grain. Transfer the meat to a bowl.
Add cucumbers, shallots, avocado, tomatoes, baby arugula, and fresh coriander. Now, drizzle your salad with lime juice and the remaining 1 tablespoon of olive oil.
Serve well chilled and enjoy!
3 – Chinese Ground Beef Skillet
(Ready in about 15 minutes)
When you fancy a beef stir-fry with Asian flavors, try this recipe. The key ingredients to the best Chinese food include soy sauce, rice wine, and brown mushrooms.
Per serving: 179 Calories; 10.4g Fat; 5.8g Carbs; 1g Fiber; 16.5g Protein; 2.6g Sugars
Per serving: 179 Calories; 10.4g Fat; 5.8g Carbs; 1g Fiber; 16.5g Protein; 2.6g Sugars
Ingredients
1 tablespoon sesame oil
1/2 pound ground chuck
1 shallot, minced
1 garlic clove, minced
1 (1/2-inch) piece ginger root, peeled and grated
1 bell pepper, seeded and sliced
4 ounces brown mushrooms, sliced
1 teaspoon tamari soy sauce
1 tablespoon rice wine
2 whole star anise
Himalayan salt and ground black pepper, to taste
1 tablespoon sesame oil
1/2 pound ground chuck
1 shallot, minced
1 garlic clove, minced
1 (1/2-inch) piece ginger root, peeled and grated
1 bell pepper, seeded and sliced
4 ounces brown mushrooms, sliced
1 teaspoon tamari soy sauce
1 tablespoon rice wine
2 whole star anise
Himalayan salt and ground black pepper, to taste
Directions
Heat the oil in a pan over a moderate flame. Now, cook the ground chuck until it is no longer pink. Reserve.
Then, cook the shallot, garlic, ginger, pepper, and mushrooms in pan drippings. Add the remaining ingredients along with reserved beef to the pan.
Reduce the heat to medium-low; let it simmer for 2 to 3 minutes longer. Make sure to stir continuously. Enjoy!
Heat the oil in a pan over a moderate flame. Now, cook the ground chuck until it is no longer pink. Reserve.
Then, cook the shallot, garlic, ginger, pepper, and mushrooms in pan drippings. Add the remaining ingredients along with reserved beef to the pan.
Reduce the heat to medium-low; let it simmer for 2 to 3 minutes longer. Make sure to stir continuously. Enjoy!
4 – Shredded Beef with Herbs
(Ready in about 50 minutes)
Try something authentic and make this dish for the next family gathering! Serve shredded beef over keto tacos or cauliflower rice.
Per serving: 421 Calories; 35.7g Fat; 5.9g Carbs; 1g Fiber; 19.7g Protein; 2.7g Sugars
Per serving: 421 Calories; 35.7g Fat; 5.9g Carbs; 1g Fiber; 19.7g Protein; 2.7g Sugars
Ingredients
1 tablespoon olive oil
1 pound rib eye, cut into strips
2 tablespoons rice wine
1/4 cup beef bone broth
Sea salt and ground black pepper, to taste
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh chives, finely chopped
2 chipotle peppers in adobo sauce, chopped
1 garlic clove, crushed
2 small-sized ripe tomatoes, pureed
1 yellow onion, peeled and chopped
1/2 teaspoon dry mustard
1 teaspoon dried basil
1 teaspoon dried marjoram
1 tablespoon olive oil
1 pound rib eye, cut into strips
2 tablespoons rice wine
1/4 cup beef bone broth
Sea salt and ground black pepper, to taste
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh chives, finely chopped
2 chipotle peppers in adobo sauce, chopped
1 garlic clove, crushed
2 small-sized ripe tomatoes, pureed
1 yellow onion, peeled and chopped
1/2 teaspoon dry mustard
1 teaspoon dried basil
1 teaspoon dried marjoram
Directions
Heat the oil in a pan over medium-high heat. Sear the beef for 6 to 7 minutes, stirring periodically. Work in batches.
Add the remaining ingredients, reduce the heat to medium-low and let it cook for 40 minutes.
Shred the beef and serve. Bon appétit!
Heat the oil in a pan over medium-high heat. Sear the beef for 6 to 7 minutes, stirring periodically. Work in batches.
Add the remaining ingredients, reduce the heat to medium-low and let it cook for 40 minutes.
Shred the beef and serve. Bon appétit!