Saucy Skirt Steak with Broccoli - Classic Beef Stroganoff

1. Saucy Skirt Steak with Broccoli

(Ready in about 15 minutes + marinating time | Servings 3)

 

Broccoli is the perfect ingredient when we need a little something extra to round out our keto meal. Besides being delicious, broccoli has many health benefits.

Per serving: 331 Calories; 24.7g Fat; 4.5g Carbs; 2.8g Fiber; 24.1g Protein; 0.9g Sugars

Ingredients

  • 1/2 pound skirt steak,
  • sliced into pieces 2 tablespoons butter,
  • room temperature 1/2 pound broccoli,
  • cut into florets 1/2 cup scallions,
  • chopped 1 clove garlic,
  • pressed Marinade: 1/2 teaspoon ground black pepper 1 teaspoon red pepper
  • flakes 1/2 teaspoon sea salt 2 tablespoons olive oil 1 tablespoon tamari sauce 1/4 cup wine vinegar

Directions

In a ceramic bowl, thoroughly combine all ingredients for the marinade. Add the beef and allow it to sit in your refrigerator for 2 hours.

Melt 1 tablespoon of butter in a skillet over high to medium-high heat. Cook the broccoli for 2 minutes, stirring frequently, until it is tender but bright green.

Melt the remaining tablespoon of butter in the skillet. Once hot, cook the scallions and garlic until aromatic, about 2 minutes.

Next, sear the beef, adding a small amount of the marinade. Cook until well browned on all sides or about 10 minutes.

Add the reserved vegetables and cook for a few minutes more or until everything is heated through. Bon appétit!

 

2. Classic Beef Stroganoff

(Ready in about 1 hour | Servings 4)

 

Beef stew meat is easier to slice if it’s partially frozen. Sautéing the garlic and onion will help define their unique taste but you can skip this step if you are in a hurry.

Per serving: 303 Calories; 17.2g Fat; 5.6g Carbs; 0.9g Fiber; 32.4g Protein; 1.8g Sugars

Ingredients

  • 2 tablespoons lard,
  • room temperature 1 pound beef stew meat,
  • cut across grain into strips 1/2 yellow onion,
  • peeled and chopped 2 garlic cloves,
  •  minced 4 ounces fresh mushrooms,
  • sliced 1/2 teaspoon salt 1 teaspoon smoked paprika 1/4 teaspoon black pepper 1/2 teaspoon dried basil 1/4 cup red cooking wine 4 cups vegetable broth 1 fresh tomato, pureed 2 celery stalks,
  • chopped 1/2 cup sour cream

Directions

Melt the lard in a stockpot over medium heat. Then, cook the meat until nicely browned on all sides.

Then, add onion and garlic and cook until they are fragrant. Now, stir in the mushrooms and cook until they are tender.

Add seasonings, wine, broth, tomato, and celery. Reduce heat, cover, and simmer for 50 minutes.

Turn off the heat and add sour cream; stir until heated through. Taste, adjust the seasonings, and serve warm. Bon appétit!

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