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Low fat ideas for ground beef?

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Okay here's my dilemma. I went to go try on my Holiday Little Black Dress and lo and behold it just doesn't look right. It's tight across my thips (that's what lies between my thighs and my hips ;)) and my tummy is a wee bit bigger than it was this time last year.
So I put down the bacon and potatoes (I'll miss you Chef Goin!!!) and picked up my low-fat cottage cheese and fruit.
Nothings going to get better by this Fridays Holiday Formal, but I imagine I could see some improvement by Xmas.
Yesterday I defrosted about a half pound of ground beef, thinking a patty would be in order, or some such delicious beef dish and now I'm thinking I should lighten it up.
My first thought is a beef larb (laab), but I'm open to suggestions.
I'm pretty sure it's ground sirloin, it seems fairly fatty which is why I thought poaching the meat for a beef salad would be effective.
Any good ideas out there?
At least now I have an excuse to go get a new dress!
Thanks hounds!

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  1. Larb isn't a bad idea, but I would bake the beef. Make a patty and put it on a roasting pan and bake it so that the fat can run away. Then assemble the meat with the rest of the Larb ingredients.

    2) Make up a batch of cooked Barley or reconstituted bulgar wheat. Bake the patty and crumble it into a cup or more of barley or bulgar. Add a little diced red onion, a squirt of lemon juice and some of your favorite herbs and spices to make a salad.

    Next time buy ground Buffalo; it's naturally 97% fat free and much tastier than even the best beef.

    3 Replies
    1. re: KiltedCook

      Thanks for the reply. So funny, I was planning on making some bulgar to eat with the cabbage and meat for satiety.
      I will definitely be buying Buffalo in the future. Wish I'd started doing that six months ago!!!

      1. re: rabaja

        i love buffalo/bison...and ostrich & venison are other lean red meat alternatives to beef.

        1. re: goodhealthgourmet

          Yup...we've switched to ground buffalo too. Super Target sells it for about $1/pound less than the grocery stores, I've noticed.

    2. Depends on how adventerous you are with food, but I frequently make kabobs with ground beef, buffalo, lamb, etc. You won't miss the fat and tasts great. Recipe suggetion: Take the ground beef and add some chopped onion, garlic, cilantro, salt & pepper, ground cumin, and an egg white. Combine everything and make cigar shapped long kabobs. Place in a 350 degree oven on a wire rack with a pan below to catch the fat drippings. Cook for about 30 minutes or till meat is cooked thru. I usually serve it with oven roasted squash and a yogurt dipping sauce. For the yogurt dipping sauce, take non-fat plain yogurt, and add some sugar, salt 7 pepper, cut up some cucumbers and tomatoes and mix into yogurt. Good luck!

      1. Breaking the meat up as you fry it seems to be the best way of releasing the fat. Then drain the fat and juices off. You do loose some flavor this way. If you have time, you could let the fat and juices separate, and return the juices to the meat.

        Where do you go from there? A tomato sauce would be a relatively low fat way of flavoring the loose meat.

        1. Make meatloaf.

          Use egg whites (or egg beaters), uncooked oats (or ground up Saltine crackers), and tomato sauce as binders.

          4 Replies
          1. re: ipsedixit

            Some time back I read a 'recipe' for de-fatting ground beef. I've never tried it, but it said to put the meat in a pan, no extra fat, cook over medium heat, breaking it up as much as possible. When it's well done, pour into a colander to drain the fat, then rinse under HOT running water for a few minutes. Drain well, and wipe dry with paper towels. Then, back into the wiped-out pan, season as you'd like and go from there. I think she used it for sloppy joes, but she added tomato sauce, onions and herbs and spices, then served over a single slice of thin-sliced bread. You could serve it over steamed veggies instead. She said she used beef prepared like this in lots of different recipes. As I said, I haven't tried it. She said it got rid of 99%(?) of the fat. You could make it into soup too, with canned lowfat beef broth and veggies and a bit of rice or barley.When I want to drop weight quickly I go to raw foods. Not THE raw-food diet, but raw fruits and veggies do fill one up faster than cooked. No meat of course, but lots of salads with fat-free or lowfat dressing... my favourite is simply fresh lemon juice, fresh chopped herbs, lots of pepper and maybe a tsp. of grated parm for flavour. I don't do juices whilst trying to drop pounds, cos you can get too much of them down in a short time. When you are only eating raw stuff, there's only so much you can eat at once. I tend to eat lots of apples on this diet, and they're pretty cheap at this time of year. Good luck. I know how it feels when your favourite clothes 'shrink'.

            1. re: ipsedixit

              With meatloaf, someone here recommended adding shredded cabbage. I was skeptical but it's so good. I don't cook the cabbage ahead of time, though I think it would be better. I use half ground beef, half shredded cabbage (finer is better), home made ww bread soaked in milk, eggs. I've gone as much as half cabbage and half beef and my family still likes it.

              1. re: chowser

                that actually reminds me of lazy cabbage rolls, for healthier option I would use brown rice, but this is a good option too...here is a similar recipe to what I have made...

                http://www.cooks.com/rec/view/0,1850,...

                1. re: chowser

                  finely chopped mushrooms are another great way to bulk up meatloaf. i like to sauté them first in a skillet with chopped shallots, garlic & thyme. cool slightly, then add to the rest of the ingredients. they contribute a huge amount of flavor, and really reduce the calorie & fat content.

              2. I like to make a kind of "taco salad" with ground beef - cook with onions and garlic, drain extra fat, then return to pan with some salsa and cook until heated. Put on top of a salad (for this I like romaine, red onions, bell peppers), and top with more salsa, maybe a dollop of sour cream, grated cheese... very easy and surprisingly fresh-tasting if you use good salsa.

                1 Reply
                1. re: fbf242

                  If you are going with a typical tomato sauce, then serve it over brown rice or spaghetti squash. Both are better alternatives than pasta for your goals.

                2. My first thought as I began reading was laab - great because the quick toss in boiling water serves to get rid of a lot or most of the fat. It is my most common use of ground meat.

                  1. My first thought was stuffed cabbage or stuffed peppers, as you can really beef up on brown rice, vegies, other healthy items to stretch out that beef,

                    I love the taco salad idea, the vegies are the highlight. Or a nice soup where ground beef is the background and vegies highlight.

                    1. I've made this recipe a few times and always gets gobbled up:
                      http://www.eatingwell.com/recipes/ham...

                      1 Reply
                      1. re: RVAwino

                        I recommended that recipe in another thread about ground beef and it apparently went over well with the original poster.

                        Here's a link to the thread with other ideas...

                        http://chowhound.chow.com/topics/573206