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.
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.
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The Vietnamese Buncha is originally made with pork.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.