Beef Recipes


Benefits of Beef:

  1. IRON: Beef is a very good source of iron, with perhaps the highest concentration of iron than any other commonly consumed meat.  Additionally, the iron in beef is more biologically available than iron from other sources. Since this iron is already in the heme form needed by mammals, upwards of one quarter of the iron in beef is absorbed by the human body, as opposed to 1-2 percent from non-heme iron sources, such as green vegetables.  

  2. ZINC: A common human nutritional deficiency is zinc, with an estimated one fourth of the population deficient. Foods that are rich in zinc are also typically rich in iron. Thus, beef is a very good source of zinc, with approximately 25 percent absorbed by the human body.

  3. SELENIUM: Beef provides a notable amount of selenium to the diet, a nutrient critical to the human antioxidant defense system.

  4. VITAMIN B12: Vitamin B12 is essential to development and can only be found in animal derived foods such as beef. Additionally, vitamin B6 is necessary for the absorption of amino acids, the building blocks of proteins. Beef is a good source of both of these B vitamins.

  5. AMINO ACIDS: Access to high quality protein sources such as beef allows for the proper development of the major structure and functional systems in the human body.

Beef Stew - pressure cooker


2 Lbs/1Kg Beef (stew meat, chuck roast, or other cut), cut into 1″ cubes
2 teaspoons Salt
1/2 teaspoon Pepper

2 cups Beef Stock
1/2 tsp Paprika
1/2 tsp dried Rosemary
1/2 tsp Thyme
1 Bay Leaf
1 cup Onions, minced
1 Garlic clove, minced

4 stalks of celery

Stock the Pot & Pressure Cook

  • Heat oven to 300F/150C.

  • Mix Salt and Pepper in a large bowl. Add cubed Beef and roll until well coated.

  • Brown beef with garlic and onions in large pot and a little olive oil spray and touch of water to stop it sticking. 

  • Add in celery, beef stock and herbs and cook for 5 mins.

  • Transfer to pyrex style dish with lid and cook for 2-3 hours. 

  • Serve with fresh parsley.


Serving - take your portion quantity of meat and serve with lots of vegies. 

Beef & Cabbage Stir Fry

1 lb/450g ground beef

1 small head cabbage, chopped

2 tomatoes, chopped

2 onions, thinly sliced

Spices to taste: salt, pepper, garlic, basil, oregano, thyme, etc. (At least 1 teasp. of each)



  1. Brown beef in a large skillet or wok, adding spices to taste as you go.

  2. When beef is almost completely browned, add sliced onions, and chopped tomatoes.

  3. When onions are starting to soften, add the cabbage and spice well.

  4. Cook about 10 more minutes, stirring often until cabbage starts to soften.

  5. Can be topped with salsa or sour cream if desired.


This recipe makes 4 to 6 servings.

Bacon & Avocado Lamb Burgers


1 lb/500g ground/minced lamb

Himalayan salt to taste

Pepper to taste (if tolerated)

1 teasp garlic powder

1 teasp chopped oregano

1 teasp coconut oil

8 slices Turkey Bacon

8 slices romaine lettuce leaves

1/2 avocado, peeled and sliced



  1. In a large bowl, mix the first 5 ingredients (lamb through oregano).

  2. Form lamb mixture into patties. In a large skillet over medium heat, heat oil.

  3. To the skillet, add the burgers and cook for 4 minutes on each side, until burgers reach desired level of doneness.

  4. Remove burgers from skillet and set aside.

  5. To the skillet, add the bacon and cook on medium heat for 3 minutes on each side, until very crispy.

  6. Transfer bacon to a paper towel lined plate.

  7. Layer 1 lettuce leaf, burger, avocado, bacon. Top with another lettuce leaf and serve.


Serves 4-5. Each serve = 3P3F for 4 serves or 2P2P for 5 serves.

Honey Sriracha Beef Skewers

1 lb/500g top sirloin beef, 1" cubes

1 Tablesp honey

3 Tablesp Sriracha hot sauce

1 Tablesp olive oil

2 Tablesp soy sauce

1 teasp ground cumin

1/2 teasp kosher salt

1/2 teasp cracked black pepper

8 skewers

bell peppers and sweet onions, cubed as optional additions to the skewers


  1. Combine all ingredients and marinate the beef in the refrigerator for at least 30 minutes.

  2. In the meantime, if wooden, soak the skewers in water for at least 30 minutes.

  3. Evenly portion the beef cubes onto each skewer (and optional bell pepper and onions) and cook as desired.

  4. Using a cast iron pan over medium heat, allow the skewers to cook for about 2 minutes on each side until reaching medium to medium-well. NOTE - The skewers can also be cooked on an indoor or outdoor grill.


Each skewer - 2P0.5F

Insta Pot Chilli


2 teaspoons olive oil

2 pounds ground beef I use 90% lean

1 onion finely diced

1 1/2 teaspoons minced garlic

28 ounce can diced tomatoes do not drain

3 x 8 ounce cans tomato sauce

3/4 cup beef broth

2 tablespoons chili powder

2 teaspoons ground cumin

2 teaspoons smoked paprika

2 teaspoons cocoa powder

1 teaspoon granulated sugar

1 1/2 teaspoons kosher salt

3/4 teaspoon ground pepper

15 ounce can kidney beans drained and rinsed

15 ounce can pinto beans drained and rinsed

Assorted toppings such as tomatoes, green onions, and guacamole


  1. Turn your Instant Pot to Sauté, then select More. 

  2. Add the olive oil to the pot. Add the meat and cook until browned, breaking up the beef with a spatula as you stir.

  3. Add the onion and cook for 3 more minutes or until softened.

  4. Add the garlic, tomatoes, tomato sauce, beef broth, chili powder, cumin, smoked paprika, cocoa powder, sugar, salt, pepper, and beans to the pot.

  5. Turn the Instant Pot to the Chili/Beans setting and place the lid on the pot. Cook for 20 minutes. Release the pressure either manually or allow it to release naturally.

  6. Serve with assorted toppings.


Makes 10: Each serve = 2P1.5C1F

Therefore serve with 1 handful salad and 1 Tablesp guacamole  

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Slow Cooker Beef and Brocolli

1 lb beef chuck roast boneless, sliced into thin strips

1 cup beef broth

1/2 cup low sodium soy sauce

1 Tablesp sesame oil

3 garlic cloves, minced

1 Tablesp cornstarch

3 cups frozen broccoli florets


  1. Whisk together beef broth, soy sauce, sesame oil, and garlic

  2. Lay strips of beef in crockpot. Pour the sauce over the beef  

  3. Cook on low for about 6 hours

  4. Whisk the cornstarch with about a 1/4 cup of the sauce. Add to the crockpot.

  5. Add the broccoli and cook for about 30 minutes.


Serves 4. Each serve = 4P1C

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Beef Bulgogi


3 tablespoons soy sauce low sodium

1 tablespoon honey

 2 tablespoons mirin

6 cloves garlic minced

1 green onion cut on the diagonal

½ kiwi pureed with a fork, or Asian pear

½ teaspoon pepper freshly ground

2 teaspoons sesame seeds toasted


1 pounds flank steak thinly sliced

1 teaspoon sesame oil


  1. Make the marinade: Combine all the marinade ingredients together in a medium sized bowl.

  2. Marinate the beef: Add the sliced beef to the marinade and using your clean hands, massage the beef with the marinade. Cover the bowl with plastic wrap and refrigerate for 30 minutes.

  3. Cook the beef: In a non-stick skillet add the sesame oil over high heat. Cook the meat in batches until slightly brown on both sides, 3 to 5 minutes, stirring constantly. Repeat with remaining meat.


Serves 18. Each serve = 2P0.5C0.5F

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Slow Cooker Braised Short Ribs

• 3 lbs Beef short ribs

• 3 cloves Garlic

• 1/2 tbsp Onion powder

• 2 sprigs Thyme, fresh

• 2 cups Beef broth

• 2 tbsp Honey 

• 15 oz Tomato sauce 

• 4 tbsp Worcestershire sauce

• 1 tsp Pepper

• 1 tsp Sea salt

• 2 tbsp Coconut oil 


  1. Sprinkle the short ribs with salt, pepper and onion powder. In large pan over medium-high heat, melt the coconut oil.

  2. Once the coconut oil is melted, add the short ribs.

  3. Cook on for 3-4 minutes or until browned. Flip and cook the other side for 3-4 minutes or brown. Remove from pan and set aside.

  4. Add garlic to the pan and cook for 1 minute or until fragrant. Pour into a small bowl and set aside.

  5. In medium-large bowl mix together the broth, tomato sauce, Worcestershire sauce, and honey. Whisk to combine.

  6. Add ribs, broth mixture and cooked garlic to the bowl of a slow cooker. Add thyme. Cook on low for 7-9 hours.


Serves 16. Each serve = 2P0.5C1F

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Korean BBQ Brisket (Chadol Baegi)

For the Scallion Salad:

  • 10 scallions, washed, tips cut off

  • 1 tsp sesame oil

  • 2 tablespoons rice vinegar

  • 2 teaspoons kochukaru (gochugaru or red chili pepper flakes)

  • 1/4 teaspoon kosher salt

For the BBQ: 

  • 1 pound beef brisket, thinly sliced

  • 1 tablespoon sesame oil, or to taste

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste


  1. Gather the ingredients.

  2. Cut the scallions into very thin strips or shave them.

  3. In a large bowl, whisk together the sesame oil, vinegar, chili pepper, and salt.

  4. Toss with the scallions to combine. Set aside.

  5. Preheat a grill (preferably charcoal) to high heat.

  6. Grill the shaved brisket quickly, flipping halfway through, until just cooked.

  7. Make a quick dipping sauce by combining the sesame oil with salt and freshly ground black pepper.

  8. Serve the grilled meat with the scallion salad and the dipping sauce on the side.


Serves 8. Each serve = 2P0.5F



Olive oil spray

1 medium onion, chopped

2 cloves garlic, minced

Sea salt and pepper to taste

1 lb/450g ground/mince (grass fed) beef 

1 tsp cinnamon

1 small can tomato paste 

1 cup water

1 large eggplant

3 Tablesp chopped parsley

1 cup coconut milk (carton)

1/4 cup arrowroot flour 

1 egg, beaten



  1. Preheat the oven to 350F/180C.

  2. Spray olive oil spray in frying pan. Add the onion and garlic into the pan and saute for 5 minutes.

  3. Add the ground/minced beef, salt, pepper, and cinnamon to the pan.

  4. Break up the meat with a spatula while continuing to cook until browned.

  5. Add the tomato paste and water to the meat mixture and stir until well combined.

  6. Transfer the meat sauce mixture to a bowl and set aside.

  7. Chop the eggplant (skin on) into bite sized pieces and place into the same frying pan over medium heat.

  8. Sprinkle some salt over the eggplant and saute for about 5 minutes until it is barely softened.

  9. Transfer the eggplant into a greased square 9"X9" baking dish.

  10. Pour the meat sauce mixture evenly over top of the eggplant and sprinkle in the parsley.

  11. Pour 1/4 cup of the coconut milk into a small bowl then pour the rest into the frying pan, still over medium heat.

  12. Mix the arrowroot flour with the coconut milk in the bowl until smooth.

  13. When the frying pan filled with coconut milk starts to bubble, stir in the arrowroot mixture and a dash of salt and pepper.

  14. When the sauce thickens remove it from the heat and whisk in the egg until smooth.

  15. Pour the white sauce evenly over the meat and eggplant in the baking dish.

  16. Bake the casserole for 40 minutes, then broil/grill for 3-5 minutes to get a nice color on the top.

  17. Remove the dish from the oven and let it sit for 10 minutes before cutting.


Total = 10P 6C 2F 

Unstuffed Pepper Skillet


1 teasp olive oil, extra virgin 
1 lb ground beef, or meat of choice 
½ onion, chopped 
2 peppers, chopped into pieces 
2 garlic cloves, minced 
1 x 24 oz jar Rao’s Homemade Marinara Sauce, or any sugar-free tomato sauce
1 bag frozen riced cauliflower 
1 tsp sea salt
½ tsp black pepper
1 tsp thyme
red pepper flakes, to taste
2 tbsp Flavor God's Cheese Seasoning -  optional – gives it a cheesy flavor
1 tbsp coconut aminos, optional – gives it a bit of sweetness



  1. Heat 1 tsp olive oil over medium heat.

  2. Add ground beef and cook 5-7 minutes until browned and cooked through. Remove from pan using a slotted spoon, and set aside.

  3. Add peppers, onions, and garlic. Saute until they begin to become translucent.

  4. Add in the riced cauliflower along with the salt, pepper, oregano, thyme, red pepper flakes, and nutritional yeast.

  5. Sautee until the rice begins to soften, then add the ground beef back into the pan.

  6. Add the jar of marinara sauce, stir to combine, and simmer for 10-15 minutes.

  7. Serve this unstuffed pepper skillet with fresh basil on top. Enjoy!


Total = 10.5P 6.5C 11F Serves 5, Each serve approximately 2P 1.3C 2F