5 delicious beef keto recipes to keep your meaty cravings at bay

Eid-ul-Azha was celebrated in Pakistan with great zest and enthusiasm. Now while are refrigerators are stuffed with many choices of meat don’t go overboard with your BBQ and biryani cravings!

Here are five easy to make beef keto recipes that will keep your health in check and help keep your meaty cravings at Bay.

Keto Curried Beef

INGREDIENTS
1.5 lbs stew beef meat
1 tbsp coconut oil
1/2 medium white onion, diced
3 tsp minced garlic
2 tsp curry powder
1 tsp Cumin
1 tsp Pink Salt
1/2 tsp chili powder
1 can coconut milk, refrigerated
1/2 cup Water
4 oz cauliflower (optional)

INSTRUCTIONS
Place the can of coconut milk int he freezer until ready to use in the recipe.
Heat a large pan over medium-high heat and add 1/2 tbsp coconut oil.
Once hot, add in the stew meat pieces and brown on all side (does not need to be cooked all the way through).
Remove from the pan and set aside in a bowl. Add the 1/2 tbsp coconut oil to hot pan and turn the heat to medium. Scrape up the bottom using a spatula.
Add in the diced onion, and allow to cook for 1-2 minutes until translucent. Add in the garlic, curry powder, cumin, salt and chili powder. Combine using the spatula and cook for 1-2 minutes until spices are fragrant.
Add the stew meat back in and stir to combine.
Remove the coconut milk from the freezer (should have been at least 10 minutes) and open can. The milk should have hardened so that you can remove it separately from the coconut water at the bottom. Add the hardened coconut milk to the beef mixture and allow to melt down.
Add the water and stir until thoroughly combined. Place a lid on the pan and allow to simmer for 20 minutes. If you are adding in the cauliflower, add it after ten minutes have passed and then replace the lid and allow to cook remaining time.
Remove the lid and either serve immediately (meat will be fully cooked) or allow to reduce for a thicker curry sauce for an additional 10 minutes.

Note: Store in sealed container in the fridge up to 1 week or freeze up to 1 month.

Keto Salisbury Steak

INGREDIENTS

PATTIES
1 lb 80/20 ground beef
1 tsp ground mustard
2 tbsp reduced sugar ketchup
1 tbsp Worcestershire sauce
1 large Egg
1 tsp Pink Salt
1/2 tsp black pepper
GRAVY
1 tbsp coconut oil
1/4 medium white onion
2 ounces Baby Bella Mushrooms
2 cups beef broth
1 tbsp reduced sugar ketchup
1/2 tbsp Worcestershire sauce

INSTRUCTIONS
Slice the onion and baby Bella mushrooms and set aside in a bowl.
Heat a large skillet to medium-high heat.
In a large mixing bowl combine all the ingredients for the patties. Combine using your hand and form into 4 even oval patties
Add 1/2 tbsp coconut oil to the hot skillet and add the four patties to the skillet. Cook 4-5 minutes on each side, until fully cooked through and crispy on the outside.
Remove from the skillet and set on a plate.
Reduce the heat to medium-low and Drain off 1/3 of the drippings. Add remaining coconut oil to the skillet (1/2 tbsp) and combine and scrape up the bottom using a spatula.
Add the chopped onions and mushrooms and combine using the spatula. Cook for 3-5 minutes until the onion and mushrooms are tender and cooked down.
Add the beef broth, ketchup, and Worcestershire sauce and combine. Bring to a boil and reduce for 3-5 minutes. Then add the cooked patties back into the gravy mixture.
Cook for an additional 5 minutes, flipping the patties halfway through.
Serve immediately and enjoy!

Low Carb Beef Stew

INGREDIENTS
1 lb Beef Short Rib
2 cups beef broth
4 cloves minced garlic
100-gram Onion
100-grams carrot
100-gram radishes
1/4 tsp Pink Salt
1/4 tsp pepper
1 tbsp Butter
1 tbsp coconut oil

INSTRUCTIONS
Chop the short rib into bite-sized chunks, salt, and pepper and set aside.
Heat a large saucepan to medium-high heat and coconut oil. Add short rib and brown on all side. Remove from saucepan and set aside.
Chop onions, carrots, and radishes into bite-sized pieces and mince garlic.
Add onions, garlic, and butter and cook down for a couple minutes, scraping the bottom with the spatula/spoon.
Once onions are tender add the broth and combine. Add the xanthan gum and combine.
Allow broth mixture to come to boil and then add the meat back in and cook for thirty minutes with a lid on. Stir frequently scrapping the as you stir,
After thirty minutes add the carrots and radishes and cook for an additional thirty minutes, stirring frequently. The broth should have thickened a lot at this point. If you feel the need you can add more broth or some water.
Serve warm and enjoy!

Giant Stuffed 3 Cheese Meatballs

INGREDIENTS
CHEESE FILLING
2 tbsp Parmesan cheese
2 slices Provolone Cheese
1/4 Cup Mozzarella Shredded
1 tbsp Butter Melted
1/2 tsp Red Pepper Flakes
1 tsp Oregano

MEATBALL
1 lb Ground Sirloin 80/20
1/2 lb Spicy Italian Turkey Sausage (optional)
1/4 Cup Onion Finely Chopped
1 Egg
1 tsp garlic powder
1/4 Cup Parmesan cheese
1 tsp Oregano

INSTRUCTIONS
Combine all ingredients for Cheese Filling and mix thoroughly.
Portion 6 equal amounts onto individual pieces of plastic wrap. Tightly wrap each portion of cheese filling and place in freezer for 30-60 minutes.
Preheat oven to 350.
Combine all ingredients for the Meatballs. Once evenly mixed, portion into 6 4oz hamburger patties.
Remove the cheese balls from the freezer and unwrap them.
Place 1 cheese ball onto each hamburger patty and form a meatball shape around the cheese center using both hands. Try to get the cheese centrally located within the meat so that it doesn’t leak out during cooking.
Place meatballs into a cast iron skillet on high heat. Sear on each(6) side for 2 minutes. (Use any pan you have available. If it is not oven safe, transfer meatballs to a baking sheet after searing and place in oven.)
Place meatballs in the oven on 350 for 20 minutes.
Remove Giant Stuffed 3 Cheese Meatballs from the oven and allow to rest for 5 minutes. Cut open, admire, enjoy!

JALAPENO BURGER

INGREDIENTS
2 medium portabella mushrooms
2 4 oz ground beef patties
1 medium Jalapeno
1/4 cup Shredded mozzarella cheese
2 tbsp Guacamole
1 large Egg
Salt + Pepper
1/4 tsp garlic powder
1/4 tsp Onion powder

INSTRUCTIONS
Start by forming the ground beef into 4 oz patties. Season with salt, pepper, garlic powder and onion powder. Set aside.
Cut jalapeno into 1/8th-inch slices.
Cook jalapeno for 2 minutes and set aside.
Place hamburgers in the pan on medium heat. Cook to the temperature you like. Set aside and allow to rest.
In the same pan cook the portabella mushrooms. The mushrooms take 3-4 minutes per side. If your mushrooms are not very flat you can place a weight on top to flatten them out and make them more bun-like.
When the mushrooms are done, set them aside and begin assembling your burger while cooking the egg.
Cook egg on medium heat for 2 minutes for sunny side up.
Assemble the burger! Start with the bottom portabella bun. Then burger > cheese/jalapeno/burger/cheese/jalapeno/egg.

Spread some guacamole on the top portabella bun and place on top of the burger. Enjoy!