Although it has some carbs, we think this hearty salad really is worth your time. The secret to it is to cut and chop the root veggies and especially the cooked beef as finely as possible. Mix everything well and you end up with a creamy, tasty, and nutritious dish. In fact, is this a complete meal, or what?
You’ll do some cooking for this low-carb and low-cal main dish, up to 2 hours to be more exact. As for us, we’ve managed to be ready in 1 hour and 50 minutes. The baked beetroot and beef steak were worth the wait. And while we waited, we quickly prepared a refreshingly creamy yogurt and goat cheese sauce.
We’ve just found out that at the intersection between dumplings, beef, and risotto, there are the beef and risotto dumplings. They’re made not from dough but from risotto and beef cooked in tomato sauce and butter. We made them cheesy by filling them with melting low moisture mozzarella.
If you like snacking on meat, then this recipe is for you! The flank steak, this grainier cut of the cow, lends itself so well to this. In order to avoid making it exaggeratedly chewy, you should cut the steak in smaller pieces (do that against the grain) and roast it for 3 hours. Generously flavor and spice the meat, first by marinating it in a hot mixture and then by serving it seasoned with curry powder.
We’ve thrown a lot of stuff into this decadent and megalicious meaty stir-fry. You have the ground beef, you have the vegetables and you have the parmesan. It’s a tart and cheesy main dish that really has it all!
This ingredient-rich but still pretty light stir-fry was obviously inspired to us by the Asian cuisine. It’s low on calories and not that high in carbohydrates. The iron and vitamin B12-rich sirloin steak, marinated in soy sauce and fish oil, is the perfect match for the noodles. And that’s especially true when everything is cooked with caramelized shallot and ginger and served dressed with citrus juice.
The Vietnamese Buncha is originally made with pork. In our case, we’ve settled for beef, instead. The meat patties should be served on a bed of rice vermicelli noodles, although you could use wheat noodles, too. We’ve enhanced the whole combo with a lemony hot sauce. Feel free to garnish everything with thinly sliced raw veggies and sesame seeds.
Who’s in for a good old ribeye steak? We’ll just sear it on the grill pan (you can use your grill, too, for that matter) and we’ll enhance it with pesto sauce. Only, this time, our pesto is kind of special because we add egg yolks to it, which will thicken it and add to the flavor. Try it yourself!
It’s time for a Sloppy Joe sandwich. Let’s use beef and pan-cook it with smoky onion and tart tomato products. Toss in some mustard seeds, brown sugar, and vinegar and you should be OK. Fry some potato balls or potato nuggets to serve them with the sandwich.
This main course is low-carb, quite low on fat and has not too many calories. We’ll marinate the meat first, spiking it up a little with green chili and lemon juice. And let’s flavor with tarragon. Then pair with water-soaked broccoli and cooked sweet corn and it’s all stir-fry from there.
Say “Hello!” to sancocho, Latin America’s traditional soup-stew meaty dish. We used beef which we paired with sweet potato, corn, and other goodies. Prepare yourselves for a lot of boiling and simmering, but after 2 hours and a half, you will surely enjoy a rustic home meal.
What happens when you stuff a beef brisket with a mixture of onion, beef liver, and breadcrumbs sautéed in olive oil, then leave it in the oven for 2 hours? Something overly scrumptious that goes very well served over baked potatoes. You must try it yourself.
