1 pound boneless top sirloin steak, cut into ¼-inch-thick slices ( I get my grass-fed beef here) Sea salt and black pepper 4 (8-ounce) packages spaghetti-style shirataki noodles …
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A little trick you can make this a bit easier by freezing the steak for about 30 minutes before slicing. Now, in a large bowl. Combine the soy sauce, brown sugar, sesame …
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1. Low Carb Taco Casserole. Low-carb casserole recipes are some of my favorites for dinner on a weeknight because there are almost always leftovers, and I can munch on them throughout …
Scrape the mushroom mixture (and any accumulated liquid) back into the pan with the ground beef, sprinkle the nutmeg over the top and let some of the liquid simmer off. Add the cream …
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This low carb Korean beef recipe cooks inexpensive ground beef with sweet and spicy seasonings. It’s a dish that can be cooked and served within 15 minutes. Heat a large skillet over medium heat and brown ground beef with garlic in the oil. Drain off fat. Add stevia, molasses, soy sauce, ginger, and red pepper.
Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease. Stir in garlic, ginger, and sesame oil and cook until fragrant, about 2 minutes. Stir in soy sauce, brown sugar, and red pepper. Cook until beef absorbs some sauce, about 7 minutes.
Many traditional Korean beef recipes are made with sugars and rice, but you’ll love this version that utilizes simple low carb swaps. This paleo Korean beef bowl is easy and ready in just 30 minutes! Here are the simple steps: Make the cauliflower rice. You can use frozen riced cauliflower or make your own riced cauliflower.
Simply whisk together the soy sauce, honey, cornstarch, and red pepper flakes. Now, cook the meat in some oil until no longer pink, breaking it up into crumbles as you cook. Next, drain the beef, return it to the skillet, and add the garlic and the ginger. Stir the sauce into the beef. Cook until heated through and the sauce thickens.