Welcome to our flavorful journey through the world of Keto Beef Recipes! Today, we invite you to explore a quick and easy Sichuan-style dish that will delight your taste buds and invigorate your senses.

Brace yourself for an irresistible combination of super tender beef, lovingly poached in a tasty and spicy broth. As ingredients dance together in culinary harmony, this dish showcases the artistry behind Sichuan cuisine.

Each bite unleashes a symphony of flavors: the succulent keto beef recipe melting on your tongue, mingling with the fragrant spices that infuse every corner of this remarkable broth. Prepare for a gentle tingle on your palate as the fiery peppers wake up each taste bud – fear not, spice enthusiasts, it’s just enough heat to leave you yearning for more.

Beyond its mouthwatering allure lies another secret weapon—its keto-friendly nature. You can indulge guilt-free, knowing that this delectable creation is perfect for low-carb lifestyles or those seeking healthier alternatives. The marriage between flavor and nutrition is truly harmonious in this recipe.

Keto Beef Recipe Ingredients:

• 1 pound beef, thinly sliced across the grain
• 1/4 cup water
• 1/4 teaspoon baking soda
• 1 pound bean sprouts
• 4 ounces enoki mushrooms
• 2 tablespoons oil
• 1 tablespoon Sichuan peppercorns, toasted and ground
• 1 tablespoon garlic, grated/minced
• 1 tablespoon ginger, grated/minced
• 2 green onions, thinly sliced and separated into whites and greens
• 3 tablespoons doubanjiang (chili bean paste)
• 2 cups chicken stock
• 1 tablespoon soy sauce
• 2 tablespoons chili oil
• 1 teaspoon sesame oil
• 1 tablespoon chopped cilantro
• 1/2 teaspoon Sichuan peppercorns, toasted and ground

Recipe Directions:

1. Marinate the beef in the mixture of water and baking soda for 1 hour before rinsing. (optional but recommended)
2. Place the bean sprouts and mushrooms in a large pan or wok and heat until just starting to wilt, about 5 minutes. Transfer to a large serving dish.
3. Heat the oil in the same pan over medium heat.
4. Add the Sichuan peppercorns, garlic, ginger, the whites of the green onions, and doubanjiang and cook until fragrant before adding the broth and soy sauce.
5. Bring to a boil, add the beef, and cook until just cooked, about 2-3 minutes, before adding the chili, sesame, and cilantro.
6. Pour the beef over the bean sprouts and mushrooms in the serving dish and garnish with the green onions and toasted and ground Sichuan peppercorns.

Low-Carb Slow-Cooker Asian Beef Ingredients

• 1 cup cauliflower rice
• 1 tablespoon olive oil
• 1 pound flank steak, thinly sliced
• kosher salt and black pepper
• 4 heads baby bok choy, quartered
• ¼ cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon grated fresh ginger
• 1 tablespoon brown sugar

Directions

1. Cook the rice according to the package directions.
2. Meanwhile, heat the oil in a large skillet over high heat.
3. Season the steak with ¼ teaspoon each salt and pepper.
4. Cook the steak, turning often, until cooked through, 3 to 4 minutes.
5. Transfer to a plate.
6. Wipe out the skillet.
7. Add the bok choy and ¼ cup water and simmer, covered, until tender, 2 to 3 minutes.
8. Meanwhile, in a bowl, mix the soy sauce, vinegar, ginger, and sugar.
9. Add to the bok choy in the skillet and bring to a boil.
10. Add the steak and any accumulated juices and cook, tossing, until heated through 1 to 2 minutes.
11. Serve over the cauliflower rice.

Making Keto Beef Stew is a breeze with just a few subtle adjustments. The outcome is still an incredibly smooth and satisfying meal. To make up for the absence of a thickening agent, the stew is reduced to create a hearty and flavorsome dish. This dish is the perfect solution to any cold winter evenings, ensuring you feel wonderfully cozy.

Do you want to create a variety of delectable keto comfort foods? Create a delicious plate that includes cauliflower mac and cheese and creamed spinach. To complete the meal, try one of my easy-to-make Keto desserts.

Keto Beef Stew Ingredients

• 2 lb. beef chuck roast, cut into 1″ pieces
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. extra-virgin olive oil 
• 8 oz. Baby Bella mushrooms, sliced
• 1 small onion, chopped
• 1 medium carrot, peeled and cut into rounds
• 2 stalks of celery, sliced
• 3 cloves garlic, minced
• 1 tbsp. tomato paste
• 6 cups low-sodium beef broth
• 1 tsp. fresh thyme leaves
• 1 tsp. freshly chopped rosemary 

Nutrition Information Per Serving (Serves 6)

• Calories 300
• Fat 13g
• Sodium 1103 mg
• Carbohydrates 7g Including:
• Fiber 2g
• Sugar 4 g
• Protein 39g

Directions

1. Pat beef dry with paper towels and season well with salt and pepper. 
2. In a large pot over medium heat, heat oil.
3. Working in batches, add beef and sear on all sides until golden, about 3 minutes per side.
4. Remove from pot and repeat with remaining beef, adding more oil as necessary. 
5. In the same pot, add mushrooms and cook until golden and crispy, 5 minutes.
6. Add onion, carrots, and celery and cook until soft, 5 minutes.
7. Add garlic and cook until fragrant, 1 minute more.
8. Add tomato paste and stir to coat vegetables. 
9. Add broth, thyme, rosemary, and beef to the pot and season with salt and pepper.
10. Bring to a boil and reduce heat to a simmer.
11. Simmer until beef is tender, 50 minutes to an hour.

Enjoy this Keto Beef Stew!

These Keto Salmon Patties come with no sugar and no grain. Baked, not fried. No gluten, low carb. Serve with lemon wedges and hot sauce.

They make a healthy alternative to traditional, high-calorie deep-fried fish patties. These Keto Salmon Patties can be served hot or cold and make a great addition to any salad or sandwich. They can also be used as a topper for sweet potatoes or as a tasty appetizer. Enjoy the delicious taste and amazing health benefits of these Keto Salmon Patties!

Keto Salmon Patties Ingredients

• 3 teaspoons olive oil, divided, or as needed
• 1 (14-ounce) can of salmon, drained and flaked
• ½ red bell pepper, finely chopped
• ¼ cup minced fresh parsley, or to taste
• 2 tablespoons Dijon mustard, or more to taste
• 2 tablespoons finely chopped capers
• salt and ground black pepper to taste
• ½ cup almond meal, or more as needed

Directions

1. Preheat the oven to 450 degrees F.
2. Grease a baking sheet with 1 teaspoon oil and place in the preheating oven.
3. Mix salmon, red pepper, parsley, Dijon mustard, capers, salt, and pepper together in a medium bowl.
4. Stir in an almond meal until the mixture begins to bind together.
5. Form into four 1/2-inch-thick patties.
6. Add patties to the preheated baking sheet.
7. Drizzle tops with remaining olive oil. Bake until heated through and golden brown, 15 to 20 minutes.

Nutrition Facts (per serving)

• 226 Calories
• 10g Fat
• 7g Carbs
• 30g Protein

In this Keto Taco Cups recipe, I use the Frico ways here, a method of cooking cheese in a pan until it’s slightly crispy but malleable. Cheese taco shells are the ultimate keto hack.

I bake little mounds of cheddar and shape them into handheld cups before they cool completely to form this recipe.

These are a fun option if you are a Tex-Mex ground beef tacos fan and follow a low-carb diet.

You can also peel the cheese off with your hands or use a metal spatula to lift it up, but cutting parchment paper into squares makes it easier to transfer the cheese to the muffin tin. Don’t burn yourself by transferring them before they have cooled for a minute!

Keto Taco Cups Ingredients

• 2 cups shredded cheddar
• 1 tbsp. Extra-virgin olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 lb. ground beef
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. paprika
• Kosher salt
• Freshly ground black pepper
• Sour cream, for serving
• Diced avocado, for serving
• Freshly chopped cilantro for serving
• Chopped tomatoes, for serving

Nutrition Information Per Serving

• Calories 199
• Fat 16g
• Sodium 194mg
• Carbohydrates 2g including:
  • Fiber 1g
  • Sugar 1g
• Protein 11g  

Note: The information shown is an estimate based on available ingredients and preparation.

Directions

1. Preheat oven to 375° and line a large baking sheet with parchment paper. 
2. Spoon about 2 tablespoons of cheddar a few inches apart.
3. Bake until bubbly and edges are beginning to turn golden, about 6 minutes.
4. Let cool on a baking sheet for a minute.
5. Grease the bottom of a muffin tin with cooking spray, then carefully pick up melted cheese slices and place them on the bottom of the muffin tin.
6. Fit with another inverted muffin tin and let cool for 10 minutes. If you don’t have a second muffin tin, use your hands to help mold the cheese around the inverted tin. 
7. In a large skillet over medium heat, heat oil.
8. Add onion and cook, stirring occasionally, until softened for about 5 minutes.
9. Stir in garlic, add ground beef, and break up the meat with a wooden spoon.
10. Cook until beef is no longer pink, about 6 minutes, then drain fat. 
11. Return meat to skillet and season with chili powder, cumin, paprika, salt, and pepper. 
12. Transfer cheese cups to a serving platter.
13. Fill with cooked ground beef and top with sour cream, avocado, cilantro, and tomatoes. 

For easier peeling the cheese off the parchment, cut parchment paper into 4″ squares so that each cheese disk is on an individual piece of parchment.

Whether you’re on a keto diet or not, these keto stuffed peppers are a fun twist on stuffed peppers, which typically include rice or another hearty grain which are not keto-friendly.

The filling can be changed.

If you don’t like ground beef, substitute ground chicken, turkey, or lamb. A mixture of ground beef and pork will add a little extra flavor and fat.

Prepare these in advance.

When ready to bake, top the peppers with cheese and bacon and follow the instructions below. This is a great make-ahead recipe. Stuff the peppers, then cover and refrigerate.

The leftovers should be reheated.

Place the peppers back in the oven until the mixture is warmed through. Top with a little extra cheese if you like.

Keto Stuffed Peppers Ingredients

• 4 slices bacon, cut into 1/2″ strips
• 1/2 medium onion, chopped
• 1 lb. ground beef
• 1 tbsp. chili powder
• 2 tsp. ground cumin
• 1 tsp. dried oregano
• 1 tsp. paprika
• Kosher salt
• Freshly ground black pepper
• 1 cup low-sodium beef broth
• 1 (14.5-oz.) can of diced tomatoes, drained
• 4 bell peppers, sliced in half
• 2 cups shredded cheddar
• 2 tbsp. Thinly sliced green onions

Nutrition Information Per Serving

• Calories 361
• Fat 27g
• Sodium 585mg
• Carbohydrates 5g including:
  • Fiber 3g
  • Sugar 5g
• Protein 20g  

Note: As usual, the information shown is an estimate based on available ingredients and preparation.

Directions

1. Preheat oven to 350°.
2. Add bacon to a large pot over medium heat and cook until crispy, 8 minutes.
3. Drain on a paper towel–lined plate. 
4. Add onion to the pot and cook until soft, 5 minutes.
5. Add beef and cook, breaking up meat with a wooden spoon until no longer pink, 7 minutes.
6. Add chili powder, cumin, oregano, and paprika.
7. Season with salt and pepper. 
8. Add broth and tomatoes and bring to a boil.
9. Reduce heat and let simmer until slightly thickened, about 20 minutes. 
10. Place bell pepper halves in a large baking dish and fill with chili.
11. Top with cheddar and bacon and bake until cheese melts and peppers are softened for about 30 minutes.  
12. Garnish with green onions before serving.