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Favorite recipes for ground beef? (Prefer low-carb)

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What are your favorite (ideally low-carb) recipes for ground beef? I've been buying a lot of it lately from one of my favorite local farms. I've made up some recipes and, inspired by a good dinner friends made, I made a kefta tagine (moroccan meatball stew with eggs). I want to try other interesting recipes, preferably ones made with simple, wholesome ingredients and ones from various cultures.

Ground lamb recipes would be great too, although the farm that was selling that seems not to have it anymore.

Thanks!

Debs

http://food.gofrolic.org

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  1. Here's a thai-ish ground beef. I'm sure it's not very authentic, but it's delicious. You can serve over rice or with lettuce leaves for a wrap.

    1 cup chopped onion
    1 teaspoon bottled minced garlic
    1 pound lean ground beef
    1 teaspoon red curry paste
    1 cup tomato sauce
    1/2 cup light coconut milk
    1 tablespoon brown sugar
    1/4 teaspoon grated lime rind
    1 1/2 tablespoons fresh lime juice
    1 tablespoon Asian fish sauce

    In skillet, sauté onion until almost cooked, about 5 minutes. Add garlic; sauté 1 minute. Add beef; cook 7 minutes or until lightly browned, stirring to crumble. Stir in curry paste and tomato sauce; cook until half of liquid evaporates (about 2 minutes). Add milk and next 4 ingredients (through fish sauce); cook 2 minutes or until slightly thickened.

    Another ground beef dish I've been enjoying this past winter is meatballs (just make your own favorite recipe) that get browned, then topped with a good amount of red wine and a dollop of tomato paste. Cook off for a few minutes, then pour in some beef broth, a bay leaf, salt and pepper. Cover until beef is cooked. Remove meatballs, increase heat and cook down to thicken sauce. Return meatballs to sauce to re-heat. It's really good!

    1. This one is pretty tasty. Roughly 29g carb per serving.

      Grilled Meat Balls

      Meatballs
      1 lbs ground beef
      2 ea eggs
      1/4 ea small white onion
      8 cloves fresh garlic, peeled
      1 inch fresh ginger root, peeled
      1/2 tsp salt
      1/2 tsp pepper
      1 Tbs flour
      1 Tbs potato starch
      1/4 cup dried bread crumbs or plain crushed croutons
      Boil Ingredients
      4 cups water
      1 Tbs sugar
      2 Tbs soy sauce
      1 inch ginger, sliced
      Sauce
      1/4 cup Korean Rice wine
      1/3 cup soy sauce
      1 Tbs rice vinegar
      1 Tbs sugar
      Thickener
      1/2 tsp potato starch blended with 1 teaspoon water
      Optional Grilling Additions
      Pineapple Chunks
      Onion Chunks
      Elephant Garlic
      Fresh red or green Chile peppers



      Preparation
      1 Slice the ginger and onion into small pieces and put with garlic cloves into a blender. Add just enough water to blend into a smooth paste.
      2 Put all meatball ingredients (including blended paste) into a mixing bowl and mix well.
      3 Pinch off a small amount (about 1 tablespoon) of the mix and shape into a round ball. Repeat until all mix is used.
      Cooking
      Pre-Cook
      1 Place all boil ingredients in a pot and bring to a full boil over high heat.
      2 Add meatballs and return to boil.
      3 Boil for about five minutes or until the meatballs float.
      4 Remove from heat and drain.
      5 Mix thickener and set aside.
      6 Mix the rest of the sauce ingredients in a small pot and bring to a slow boil over medium heat, reduce heat and simmer for about three minutes.
      7 Add thickener and stir continuously until the sauce thickens.
      8 Remove from heat and place in a small container.
      Grilling
      1 Preheat grill to a high temp.
      2 Put three or four meatballs (adding any optional item between the meatballs) on a skewer and place on the hot grill, turning often until lightly browned.
      3 Lightly baste/brush with the sauce and continue grilling until dark brown.
      4 Serve with Sticky rice and ban chan.


      Servings: 4

      1. Picadillo (I omit raisins in mine, sometimes add green peppers) http://www.epicurious.com/recipes/foo...

        Kheema (Just don't add the peas...surprisingly good with cheese and/or ketchup) http://www.bawarchi.com/contribution/...

        Stuffed zucchini http://www.epicurious.com/recipes/foo...

        Shami kebabs (or you can get a recipe without lentils -- just puree longer for a smoother end product) http://www.epicurious.com/recipes/foo...

        Jamaican patty filling (even without the crust, the meat is delicious) http://www.foodnetwork.com/food/recip...

        Saffron-garlic meatballs http://www.epicurious.com/recipes/foo...

        Musaqqa'a http://www.foodnetwork.com/food/recip...

        1. I just did a quick search for beef larb and got 415 hits.

          1. katecm's suggestion is slilghtly akin to laab (how it gets spelled "larp" is beyond me). Here's my laab:

            Toss ground meat into boiling water for 40 seconds and drain.

            Dress and mix with lime juice, fish sauce, finely chopped ginger, finely chopped green onion, finely chopped cilantro, finely chopped chiles, fresh torn mint, and ground toasted raw rice.

            Serve with more torn mint and cilantro, sliced chile, and sprinkle of toasted fground rice.

            1 Reply
            1. re: Sam Fujisaka

              I've made larb/laab/larp with either ground beef or thinly sliced round steak.
              Here's Dommy's topic: http://www.chowhound.com/topics/503119
              Following some other found recipes, I cook the beef quickly with finely minced shallots.

              Beef, greens and dressing. I'm officially hooked.