Low Carb Beef Recipes Roundup
I want to share my favorite beef recipes with you :). Here is a sample of the recipes I found at Simple Recipes (Elise Bauer Site):
Beef Brisket Recipe
INGREDIENTS:
- 3 to 4 lbs of a brisket cut of beef
- 3/4 cup barbeque sauce
- 1/4 cup soy sauce
- 1 cup of water
PREPARATION:
Preheat oven to 350ºF.
Mix barbeque sauce, soy sauce, and water. Spread generously over meat. Wrap the roast in aluminum foil and place on baking pan. Bake 1 hour per 1 lb of meat.
OR
Place sauce and meat in oven roasting bag. Put a teaspoon of flour in the bag. Poke a couple small holes in the bag. Cooking time may be faster with this method (or you can reduce the temperature to 325º).
Serves 8. Source
Korean Beef
INGREDIENTS:
- Beef - flank steak, sirloin, or your favorite - cut in ½ inch strips or whole
- For Each Pound of Beef, make the following marinade:
- ¼ cup soy sauce
- ¼ cup chicken broth (or water - the difference is pretty subtle)
- 2 Tablespoons artificial sweetener (or brown sugar - not much of it probably actually gets into the meat)
- 2 Tablespoon sesame oil
- 1 teaspoon black pepper
- 1 teaspoon fresh garlic or ½ teaspoon garlic powder
- 1 teaspoon fresh grated ginger
- 2 green onions (scallions) chopped
- 1 Tablespoon sesame seeds (optional)
PREPARATION:
Cut the beef into half-inch strips if the butcher didn’t do it for you. (In a large US supermarket, this means finding the bell and ringing it. Someone will come out - it’s their job to cut meat.) If the meat has a grain (obvious lines) like flank steak, cut perpendicular to those lines.
Mix the marinade ingredients up, and put the meat in.
Marinate anywhere from an hour to overnight. If you use artificial sweetener, consider adding just a teaspoon of dark molasses for flavor.
Grill quickly on a hot grill.
There is no carbohydrate to speak of in this recipe if you use the artificial sweetener. It’s hard to tell with sugar in a marinade how much gets in. Many thanks to Laura Dolson for this great recipe!
Tiffany’s Beef Stroganoff
INGREDIENTS:
- 1 pound cubed stew beef
- 3/4 cup sour cream
- 2 tablespoons worcestershire sauce
- 2 teaspoons concentrated boullion
- 1 tablespoon white wine
- 1 large onion — chopped
- 1 clove garlic — chopped
- 1 pinch celery salt
- 1 pinch parsley
- 1 teaspoon olive oil — or butter
- 2 stalks celery
PREPARATION:
** Concentrated Boullion Paste recommended: Orrington Farms - Gourmet Beef, No MSG.
Heat no-stick frying pan at medium heat until butter or oil begins to sizzle. Throw in beef cubes, garlic and onion. Allow to cook until beef is browned and tender. Then add wine, boullion, Worcester Sauce, and spices. Cook until a gravy forms. Remove from heat. Stir in Sour Cream until mixture is creamy brown. Serve with celery on the side as garnish. Source
Dijon Beef Stew
INGREDIENTS:
- 2 lb chuck stew meat
- 3 T olive oil
- 1/2 cup chopped onion
- 2 T soy flour or thickener
- 2 c beef broth
- 2 T dijon
- 1/2 lb mushrooms
- 1 T butter
- 1/4 c dry red wine
PREPARATION:
Dredge beef with flour. Saute in hot oil in Dutch oven. Add onions and cook til onions done and beef browned. Add broth and mustard. Simmer, partially covered for 2-3 hours til meat tender. Saute mushrooms in butter for 5 min, and add wine. Bring to boil and add to stew.
(Serves 4 @ 8 carb, 1 fiber (7 NET carbs), 666 Calories, 50 fat, 44 protein. Source
