Beef Dishes for Carb Watchers

15 Oct
Kaye’s Steak Marinade
1-1.5 lb flank steak
salt and pepper for seasoning
1/2 cup soy sauce
1/2 cup red wine vinegar
(The soy sauce to red wine vinegar ratio is always 1:1, so feel free to use less or more depending on the dish you are marinading the steak in)
1. Cut the flank steak into small strips against the grain of the meat.
2. Salt and pepper the steak, then place in a dish with the vinegar and soy sauce to marinade for about 30 minutes.
3. Heat a large skillet over medium high heat. Cook the steak in the skillet, avoiding overcrowding the steak, as it will cause the steak to “steam” rather than sear.
4. Cook on each side about 2-3 minutes, or until there is very little pink in the middle (this is a matter of personal preference).
5. Transfer to a paper towel and keep warm.
6. Serve with stir fried veggies over rice, over nachos, in tacos, or just by itself with a couple of sides!

Steak Salad

Posted by Elise on Jan  4, 2006

Filed under Beef, Gluten-Free, Low Carb, Salad

Steak Salad

Steak salad is such an easy and delicious thing to make with leftover steak.  At a minimum it is simply slices of steak over salad greens with your preferred salad dressing.  I tend to spiff mine up a bit with whatever we might have on hand – walnuts, goat cheese, pomegranate seeds, kumquats, etc.  Arugula is a particularly good complement to steak, though the pepperiness of the arugula can at times be a little too much if not mixed in with some other salad greens.

Steak Salad Recipe

Prep time: 10 minutes


  • 1/4 head lettuce greens
  • 1 handful of arugula, young leaves, tough stems removed
  • 1/4 of one red bell pepper, thinly sliced and chopped
  • 2 scallions, thinly sliced
  • A few toasted walnuts, chopped
  • 1/4 to 1/2 lb of steak, pan-fried or grilled, chilled, and thinly sliced
  • 2 oz goat cheese, crumbled
  • 2 kumquats, thinly sliced
  • 1 teaspoon lemon juice
  • 1 Tbsp olive oil
  • Salt and Pepper


1 Toss together the lettuce greens, arugula, bell pepper, and scallions.  Arrange on individual plates.  Sprinkle on chopped walnuts.  Lay on top several slices of chilled sliced steak.  Sprinkle on goat cheese and kumquats.

2 Mix together the lemon juice, olive oil, and a dash of salt and pepper.  Drizzle on salad.

Serves 2-3


2 large green peppers, halved lengthwise

1 pound ground beef
1/4 cup onion, chopped, 1 1/4 ounces
1 clove garlic, minced
1/2 cup tomato, chopped, about 2 ounces
Salt and pepper, to taste
4 ounces cheddar cheese, shredded
2 ounces cheddar cheese, shredded, for topping

In a large pot, bring about half a potful of water to a boil. Add the peppers and boil for 3 minutes; drain. In the same pot, brown the hamburger, onion and garlic. Drain the fat and stir in the tomatoes and seasonings. Cook until the tomatoes are hot; remove from the heat and stir in the 4 ounces of cheese. Put the pepper halves in a greased 8×8″ baking pan and fill with the meat mixture. Sprinkle the extra cheese on top, if using. Bake at 350º for 20-25 minutes.

Makes 4 servings
Can be frozen

Per Serving: 388 Calories; 27g Fat; 30g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

I had 4 ounces of pepper-jack cheese and a 2 ounce chunk of cheddar that needed to be used up so I put the jack in the the meat mixture and the cheddar on top. These were very good. Do not use pre-shredded cheese. The powdery coating doesn’t allow it to melt properly.

UPDATE: I’ve changed the parboiling time from 5 minutes to 3 minutes. I found that the peppers get a little too soft after 5 minutes.



Broccoli Beef Recipe


  • 3/4 pound flank or sirloin, sliced thinly across the grain
  • 3/4 pound broccoli florets
  • 2 tablespoons high-heat cooking oil
  • 2 cloves garlic, very finely minced or smushed through garlic smusher
  • 1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the beef marinade

  • 1 teaspoon soy sauce
  • 1 teaspoon Chinese rice wine (or dry sherry)
  • 1/2 teaspoon cornstarch
  • 1/8 teaspoon freshly ground black pepper

For the sauce

  • 2 tablespoons oyster sauce
  • 1 teaspoon Chinese rice wine (or dry sherry)
  • 1 tablespoon soy sauce
  • 1/4 cup chicken broth


1 Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes

2 Prepare the sauce: Stir together the sauce ingredients in a small bowl.

3 Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.

4 Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

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Posted by on October 15, 2011 in Food & Health


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