Category: Beef

Whisky Peppercorn Sauce

Whisky Peppercorn Sauce

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Ingredients
  

  • 3 Tbsp butter
  • 2 shallots, large finely chopped
  • 1/4 c Whisky mid-range whisky or bourbon works well.
  • 3/4 c beef stock
  • 1/2 c heavy cream
  • 2-4 tsp black peppercorns freshly crushed
  • 1 tsp Worcestershire sauce
  • salt to taste

Instructions
 

  • Prepare the peppercorns: Place the peppercorns in a resealable plastic bag and use a rolling pin or the bottom of a heavy pan to crush them. You want a coarse grind, not a fine powder.
  • Sauté the aromatics: Melt 2 tablespoons of butter in a skillet over medium heat. Add the finely chopped shallots and cook for 3–4 minutes, or until soft and translucent.
  • Deglaze the pan: Remove the pan from the heat. Carefully pour in the whisky. Return the pan to medium-high heat and allow the alcohol to burn off and the whisky to reduce by half, about 1–2 minutes.
  • Add liquid and thicken: Stir in the beef stock, crushed peppercorns, and Worcestershire sauce. Bring the mixture to a simmer and let it reduce for about 5 minutes, allowing the sauce to thicken slightly.
  • Finish the sauce: Reduce the heat to low and whisk in the heavy cream. Simmer gently for 2–3 minutes, until the sauce reaches your desired thickness. Do not let it come to a full boil after adding the cream.
  • Enrich and season: Remove the pan from the heat and whisk in the remaining tablespoon of butter. Taste and season with salt if needed.
  • Serve: Pour the sauce generously over your grilled steak, pork chops, or chicken.

Mark’s Mediterranean Meatballs

Mark’s Mediterranean Meatballs

a low-carb take
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Ingredients
  

  • 1 lb ground beef
  • 1/2 onion grated
  • 1 clove garlic minced
  • 1/2 c shredded mozzarella
  • 1/4 c freshly grated Parmesan plus more for serving
  • 2 Tbsp freshly chopped parsley
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp cinnamon
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 large egg beaten
  • 2 Tbsp extra-virgin olive oil

Instructions
 

  • Heat oven to 400° F. Place onion in a food processor or grate by hand.
  • In a large bowl and using your hands, combine beef, onion, garlic, mozzarella, Parmesan, egg, and spice, Form into 16 meatballs.
    * Dipping your hand into a bowl of water before rolling them will make the meatball surface smooth. Transfer the meatballs to a lightly oiled parchment-lined rimmed baking sheet.
  • Bake in the oven for 20-25 minutes, rotating the pan half way through.

Air Fryer

  • Preheat fryer to 400° F.
  • Place meatballs in a single layer. Reduce fryer to 380° F.
  • Cook meatballs 12-14 min.

Keto Lasagna

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Ingredients
  

For the "Noodles"

  • 2 large eggs
  • 4 oz cream cheese softened
  • ¼ cup Parmesan cheese grated
  • 1 ¼ cup mozzarella cheese shredded
  • ¼ tsp Italian seasoning
  • ¼ tsp garlic powder
  • ¼ tsp onion powder

For the Filling

  • 1 pound ground beef
  • 1 ½ cups Marinara Sauce divided
  • ¾ cup mozzarella cheese shredded
  • 6 tablespoons whole milk ricotta cheese
  • 1 tablespoon dried minced onion
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning

Instructions
 

For the "Noodles"

  • Preheat oven to 375° Line a 9×13 baking dish with parchment paper. Grease the parchment paper.
  • In a large mixing bowl, using a hand mixer, cream together the cream cheese and eggs.
  • Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined.
  • Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
  • Spread the mixture into the baking dish, forming a nice even layer.
  • Bake on the middle rack for 20 to 25 minutes.
  • When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized “noodle” layers for an 8.5 X 4.5 X 2.5 loaf pan.

For the Filling

  • In a large skillet over medium-high heat, combine the ground beef, onion, oregano, garlic powder, dried basil and a pinch of salt. Cook until the meat is browned.
  • Drain excess fat from pan and add 1 cup marinara sauce to meat. Reduce heat to low and simmer for 10 minutes.

Putting it together

  • Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer
  • Layer a third of the ground beef mixture. Top with ¼ cup mozzarella cheese and 3 tablespoon ricotta cheese, and cover with another “noodle” layer. Repeat these steps.
  • Cover the top “noodle” layer with remaining meat sauce, marinara and mozzarella cheese. Sprinkle Italian seasoning over top. Bake for 20 minutes.

Notes

Marinara Sauce

Mediterranean Ground Beef Stir Fry

Mediterranean Ground Beef Stir Fry

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Ingredients
  

  • 1 Tbsp olive oil
  • 1 red bell pepper seeded and diced
  • 1 pint cherry tomatoes sliced in half
  • 8 oz baby spinach small tub
  • 4 garlic cloves minced
  • 2 green onion thinly sliced, white and green parts separated
  • 1 lb ground beef
  • ½ tsp dried oregano
  • kosher salt and freshly ground black pepper to taste
  • 2 Tbsp crumbled feta

Instructions
 

  • Heat the oil in a large pan on medium-high heat. Add the bell pepper and cherry tomatoes and saute for 4-5 minutes, until the tomatoes are blistered, and saucy. Add the garlic and stir another minute.
  • Add the spinach and white parts of the green onion. Note that the spinach will take up most of the pan, but it will wilt down. Stir for another 2-3 minutes, until the spinach has wilted. Remove these veggies to a plate.
  • Add the ground beef, oregano, salt, and pepper to the pan, and use a spatula to break up the meat. Cook the ground beef until it’s browned, then drain off any excess grease.
  • Transfer the veggies back to the pan, add the green parts of the green onion, and stir until warmed through. Garnish with crumbled feta before serving.

Bacon Cheeseburger Soup

Bacon Cheeseburger Soup

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Ingredients
  

  • 1 lb ground beef
  • ½ onion diced
  • 2 cloves garlic minced
  • 3 ½ c beef broth
  • 14.5 oz canned diced tomatoes
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp minced parsley
  • 1 tsp dried dill
  • 1 tsp mustard powder
  • 1 tsp seasoned salt
  • 4 oz cream cheese
  • 1 ½ c grated cheddar cheese
  • 1 c heavy cream
  • 6 slices bacon cooked and crumbled

Instructions
 

  • Add the ground beef, onion, and garlic to a large pot and brown the beef over medium heat, breaking it up as it cooks. Drain grease.
  • Add the beef broth, tomatoes, Worcestershire sauce, parsley, dill, mustard powder, seasoned salt, and seasoned salt to the pot and stir. Bring to a boil and reduce to a simmer. Simmer for at least 30 minutes.
  • Add the cream cheese, grated cheddar, and heavy cream to the pot and whisk well until the cheeses have melted and the soup has thickened slightly.
  • Ladle soup between 6 serving bowls and top with crumbled bacon.

Keto Thai Beef Bowl

Keto Thai Beef Bowl

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Ingredients
  

  • 1 Tbsp coconut oil
  • 2 shallots finely chopped
  • 2 cloves garlic minced
  • 1 1" piece ginger peeled and grated
  • 1-2 fresh Thai red chiles seeds removed and finely chopped (you can also sub in California red chile or red jalapeño or leave out)
  • 1 lb ground beef or other ground meat
  • ¼ c coconut aminos gluten-free tamari or soy sauce
  • 2 tsp fish sauce
  • 1 tsp rice wine vinegar or lime juice
  • red pepper flakes to taste
  • sea salt to taste
  • ¼ cup fresh basil thinly sliced or roughly chopped (Thai basil, preferred, if you can find it)

Instructions
 

  • Heat oil in a large skillet over medium-high heat. Add shallots to the hot pan, stir constantly and cook for 2-3 minutes. Then add the garlic, ginger and red chile, cook, stirring constantly, until fragrant, about 1 minute.
  • Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain the excess fat.
  • In a small bowl, whisk together the coconut aminos, fish sauce and rice wine vinegar. Add the coconut aminos sauce to the pan and stir until well combined, allowing to simmer until it reduces slightly, about 3 minutes.
  • Turn off the heat and stir in the chopped fresh basil.
  • Serve immediately over cauliflower rice or zucchini noodles.
  • Top with shredded or spiraled carrots, thinly sliced cucumber, thinly sliced scallions, thinly sliced red chiles, red pepper flakes, bean sprouts, or limes.

Keto Beef Shawarma Bowl

Keto Beef Shawarma Bowl

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Ingredients
  

Shawarma Beef

  • 1 ½ lbs ground beef
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • ½ Tbsp cumin
  • ½ Tbsp five spice powder
  • ½ Tbsp cayenne pepper
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 2 Tbsp Greek yogurt
  • 2 Tbsp fresh squeezed lemon juice
  • 2 Tbsp butter

Cauliflower Rice

  • 16 oz cauliflower rice
  • 2 Tbsp light soy sauce

White Garlic Sauce

  • 2 Tbsp garlic powder
  • ½ tsp onion powder
  • 4 Tbsp Greek yogurt
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 2 Tbsp water

Red Pepper Sauce

  • 1 tsp crushed red pepper flakes
  • 1 Tbsp sriracha
  • 1 Tbsp chili oil *
  • 2 Tbsp Greek yogurt
  • ½ tsp salt
  • ½ tsp ground black pepper

Instructions
 

  • In a bowl, mix the ground beef and shawarma beef spices.
  • In a separate container, combine yogurt and lemon juice. Mix until homogeneous.
  • Combine beef and yogurt mixture. Mix well until combined and sticky. Set aside in the refrigerator while preparing the sauces.
  • For the white garlic sauce, combine all ingredients in a container. Whisk to combine. Add more (or less) water for desired consistency. Transfer to a squeeze bottle or small mason jar. May be refrigerated up to two weeks.
  • Mix together all of the ingredients for the red pepper sauce. Add more (or less) water for desired consistency. Transfer to a squeeze bottle or small mason jar. May be refrigerated up to two weeks.
  • Heat 2 tablespoons of butter in a pan. Add marinated ground beef and saute until cooked through. Transfer to a bowl and cover with foil to keep warm.
  • Meanwhile, using the same pan used to cook the beef, add cauliflower rice. Mix in the soy sauce. Keep stirring until almost dry.
  • To assemble, layer cauliflower rice, beef, toppings, and sauces.
  • Serve with finely sliced cabbage or lettuce, cucumber, tomatoes, avocado, etc.
  • * Make your own chili oil by heating up 1:1 ratio Olive Oil and Crushed Red Pepper Flakes. Steep until cool then strain.

Keto Korean Beef Bowl

Keto Korean Beef Bowl

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Ingredients
  

  • 1 Tbsp olive oil
  • 1 lb ground beef
  • 1/2 tsp sea salt
  • 4 cloves garlic minced
  • 1/4 cup coconut aminos or low carb soy sauce
  • 1/4 cup beef broth
  • 2 tsp Sesame oil
  • 1 Tbsp low-carb brown sugar
  • 1/4 tsp ground ginger
  • 1/4 tsp crushed red pepper flakes

Instructions
 

  • Cook cauliflower rice with olive oil, salt & pepper. Set aside and keep warm.
  • In a small bowl, whisk together the coconut aminos, beef broth, brown sugar, sesame oil, ground ginger, and red pepper flakes. Set the sauce aside.
  • Over medium heat, add 1 tablespoon (15 mL) olive oil to the wok. Add the ground beef and season with sea salt. Cook for about 8-10 minutes, breaking up with a spatula and stirring occasionally, until browned.
  • Make a well in the beef and add the minced garlic. Saute for about a minute, until fragrant, then mix into the beef.
  • Pour the sauce over the beef. Bring to a simmer, then reduce heat and simmer for 3-4 minutes, until the sauce is reduced and thickened. There won't be much liquid left.
  • Divide the cauliflower rice among plates. Top with ground beef. Garnish with sliced green onions, sesame seeds, and cucumber slices.

Low-Carb Philly Cheesesteak Bowl

Low-Carb Philly Cheesesteak Bowl

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Ingredients
  

  • 1 lb lean ground beef
  • 1/2 c beef broth
  • 1-2 Tbsp Worcestershire sauce
  • 2 medium onions
  • 3 green peppers
  • 5-6 mushrooms halved
  • 1 tsp olive oil
  • 4 slices provolone cheese
  • salt & pepper as desired

Instructions
 

  • Brown the ground beef in a nonstick skillet.
  • Drain excess fat from skillet and add broth and Worcestershire sauce to beef. Continue to cook on medium until liquid is absorbed. Salt and pepper beef as desired.
  • Turn heat off and arrange cheese slices over ground beef – cover pan and allow cheese to melt.
  • Cut peppers and onions into large pieces and place in a medium bowl. Αdd mushrooms and toss with 1 teaspoon olive oil and sprinkle with salt and pepper as desired.
  • Grill veggies over medium heat until crisp tender, turning as needed. (Or roast in a 400 degree oven for 10-15 minutes until crisp tender)
  • Divide veggie mixture between 4 bowls. Top with beef divided equally among bowls.

Ruben in a Bowl

Ruben in a Bowl

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Ingredients
  

  • 1 lb corned beef brisket
  • 1 head cabbage
  • 3 Tbsp toasted sesame oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cloves garlic minced
  • 1 c swiss cheese shredded
  • 4 Tbsp Russian dressing (see sugar-free recipe)

Instructions
 

  • Cut the corned beef leftovers into 1 inch slices. Set aside.
  • Chop the cabbage into 1/4" strips.
  • In a large heavy bottomed pot, heat the sesame oil on medium high heat.
  • Add the chopped cabbage, and season with salt, pepper, and garlic.
  • Sautee for 5-7 minutes, until golden brown. Turn frequently with a pair of tongs to avoid burning.
  • Place sauteed cabbage in bowl, and top with 1/4 cup cheese.
  • Heat the corned beef for 1 minute in the bottom of the hot pot.
  • Layer the corned beef on top of the cabbage and cheese.
  • Drizzle 1 Tablespoon Russian dressing over the top.