3 Beef Recipes: Asian Crockpot Steak, Ethiopian Beef and Peppers, Pineapple Beef Stir Fry

ASIAN CROCKPOT STEAK

You will need:

1/2 tbsp. olive oil

1 lb. beef round, cut into stir fry strips

1/4 cup onion, chopped

1 garlic clove, minced

1 cup of bok choy, sliced or shredded

1 1/2 cups beef broth

1/4 cup soy sauce

1/2 t ground ginger

1 1/2 tbsp. not/Starch (or guar gum - thickener)

2 cups broccoli, cooked

You have to:

Sautee meat in oil. Put in the crockpot.

Add other ingredients (except thickener and broccoli).

Cover and cook on low for 10 hours.

Pour meat and sauce into pot, bring to a boil and add thickener.

Stir in cooked broccoli and serve.

Serves 3 @ 8 carb, 3 fiber, (NET 5 carbs), 17 fat, 36 protein, 329 cal

ETHIOPIAN BEEF & PEPPERS

You will need:

1/2 small can green chilies

2 cloves garlic, chopped

1/2 tsp EA: cardamom, turmeric, cinnamon, cloves, Old Bay

3/4 cup red wine

1 lb. beef, cut into 1/2" strips (sirloin, chuck, etc.)

1/2 cup onion, chopped

1 red or green pepper, cut in strips

You have to:

Puree chilies with garlic, spices and wine.

Brown the beef in hot oil. Remove from pan.

Sautee onion in a little oil, then add peppers, and sauté few minutes.

Add the chili puree and bring to boil.

Return the meat to the pan and mix with sauce.

Reduce heat, cover pan, and simmer 1 1/2 hours. Check frequently, and add water as needed.

Serves 2 @ 12 carb, 3 fiber (9 NET carbs), 584 Calories, 35 fat, 38 protein

PINEAPPLE BEEF STIR FRY

You will need:

1 lb. beef sirloin, cut in strips

1/2 tsp NotStarch

1 tbsp. soy sauce

1 red pepper, cut in slices

1 clove garlic, crushed

1 cup pea pods

1 cup broccoli

oil

Sauce:

1/4 cup tomato sauce

2 tbsp. sweetener of your choice

1 tbsp. soy sauce

1 tsp Worcestershire sauce

1/2 tsp pineapple extract

You have to:

Dissolve NotStarch in 1 tbsp. soy sauce.

Add the beef and toss to coat. In bowl, combine sauce ingredients.

In frying pan, heat 2 tbsp. water and sauté peppers, broccoli, pea pods and garlic for 3-4 minutes until crisp-tender. Remove from the skillet.

Heat oil in the skillet and add beef, 1/2 at a time, and stir fry for 2-3 minutes until the outside is no longer pink.

Return the veggies and all beef to skillet and add sauce. Cook minute or two until all heated.

Serves 3 @ 9 carb, 2 fiber, (NET 7 carbs), 356 cal, 22 fat, 30 protein.

Comments

3 Soup Recipes: Turkey Meatball Soup, Clam Chowder, Italian Chicken Soup

Turkey Meatball Soup Ingredients: 1 lb. ground turkey 1 clove garlic, minced ½ cup parmesan cheese 2 eggs 3 cup spinach, finely chopped 1 cup diced tomatoes 1 cup Italian seasoned chicken broth Instructions: Mix the ground turkey with minced garlic, parmesan cheese, eggs and finely chopped spinach. Shape them to look like meatballs. Brown them and add tomatoes and Italian seasoned chicken broth. Add water whatever seems right. Add fresh 2 cups fresh spinach leaves and let them wilt. Sprinkle more parmesan cheese on top. It’s about 31 pro, 25 fat, 14 carbs and 4 fiber Clam Chowder Instructions: 1 stick butter 1 small onion, chopped 4 stalks celery, chopped 1 pint heavy cream 2 cans (16 oz. each) whole baby clams 1 cup clam broth 1/2 cup chicken broth (optional) 4 tablespoons thyme 4 tablespoons arrowroot 2 small tomatoes, chopped (optional) 8 spears asparagus, cut into 1/8ths Salt and pepper, to taste...

3 Quiche Recipes: Bacon and Leek Quiche, Quiche with Flaked Ham and Swiss Cheese, Elegant Seafood Quiche

Bacon and Leek Quiche Ingredients: 1 bunch fresh spinach, well rinsed and trimmed 1 tsp olive oil 2 lbs. leeks, quartered, washed, and finely chopped 2 oz. bacon, trimmed of fat and finely minced 1 egg, lightly beaten 1/2 cup skim milk (use heavy cream) 1 tsp Dijon mustard 2 oz. low-fat goat cheese 1/3 cup Parmesan shards 2 tsp. unsalted butter Salt and freshly ground pepper Instructions: Preheat the oven to 375 ◦F. Lightly spray or wipe a 9-inch pie plate with olive oil. Place the spinach leaves in a vegetable steamer over low heat and steam until just wilted, about 1 minute. Line the pie plate with the spinach leaves. Season with salt and freshly ground pepper to taste. Heat the oil in a saucepan. Add the leek, cover, and sweat for 5 minutes. Whisk the bacon, egg, skim milk, mustard, and goat cheese, and add the leek. Pour the mixture carefully over the spinach, top with the Parmesan, and dot with the butter. Bake for ...

3 Dip Recipes: Hot Artichoke and Spinach, Guacamole, Hot Crab

Hot Artichoke and Spinach Dip Ingredients: 1 pkg. cream cheese 1 can 14 oz. artichoke hearts, drained, coarsely chopped 1/2 cup spinach, frozen chopped, or steamed 1/4 cup organic mayonnaise 1/4 cup parmesan cheese 1/4 cup romano cheese 1 clove garlic, finely minced 1/2 tsp. fresh basil (1 tbsp. dry basil) 1/4 cup mozzarella cheese, grated 1/4 tsp. garlic salt salt and pepper to taste Instructions: 1. Allow cream cheese to come to room temperature. 2. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. 3. Mix well. Add the artichoke hearts and spinach. Drain them well. Mix until blended. 4. Store in a container until you are ready to use. 5. Spray pie pan with Pam, pour in dip, and top with cheese. 6. Bake at 350 degrees for 25 minutes or until the top is browned. 7. Serve with with cucumber slices, pork rinds or celery slices. Guacamole Dip or Salad Dressing Ingredients: ...

Three Recipes

Search This Blog