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Archive for the ‘Beef’ Category

Beef Stroganoff + Zoodles


This was last nights dinner and it was delicious.  I can’t remember the last time I made beef stroganoff.  I included the link to my recipe and the only change I did was that I used lean ground beef.
I made noodles for the family but mine were zoodles.  What I love about zoodles is that I don’t feel that I’m missing out on the noodle experience.  Its so easy, just spiral your zucchini and add to plate then top with beef stroganoff.  Sometimes I place the zoodles in the microwave for 30 seconds to heat them up.  I don’t like soggy zoodles, raw is best to my liking.
Happy Saturday 🙂

Here’s my Beef Stroganoff recipe, hope you like it as much as my family does. 



Cow funny


Slow Cooker Beef Braciole and Marinara Sauce

 Slow Cooker Beef Braciole and Marinara Sauce

wpid-wp-1413980847823.jpegEye of round beef steak cutlets

Pound the beef slices until they’re about ¼ inch thick.

Sprinkle with salt and pepper, then spread 2 tablespoons
of the filling in the centre.

Fold one of the ends in, then roll up the slices of beef, pressing firmly so that’s it’s good and tight.

Secure either with  toothpicks or wrap the rolls “gift package” style with some thread.

I made these the night before so I had them ready for the morning.
Cover with plastic wrap & refrigerate.

In a large skillet, heat the 2 teaspoons of oil over medium heat and add the beef rolls, seam side down to seal the rolls. 

Generously brown the beef on all sides.

Transfer the rolls into a slow cooker and the marinara sauce.
Cover and cook on low for 5 ½ – 6 hours.

I had this with spaghetti squash for myself and pasta for my family and a big green salad.



  • 2 teaspoons olive oil
  • 2 green onions, diced
  • 3 garlic cloves, minced
  • ¼ cup parsley, chopped
  • ¼ cup ground flax or seasoned breadcrumbs
  • ¼ cup Parmesan cheese, freshly grated
  • 8 cutlets lean,  eye of round beef steak
  • Salt & pepper to taste
  • 1 tablespoon olive oil
  • 2 jars of your favorite marinara sauce
  • You will also need either kitchen twine or toothpicks to seal the steak once the filling is rolled inside


For the Filling:
Combine all ingredients in a small bowl.

Pound the beef slices until they’re about ¼ inch thick.
Sprinkle with salt and pepper, then spread 2 tablespoons of the filling in 
the centre.
Fold one of the ends in, then roll up the slices of beef, pressing firmly so that’s it’s good and tight.
Secure either with  toothpicks or wrap the rolls “gift package” style with some thread.
(Remember to remove them before serving!)

In a large skillet, heat the 2 teaspoons of oil over medium heat and add the beef rolls, seam side down to seal the rolls. Generously brown the beef on all sides. Transfer the rolls into a slow cooker.

Add ¼ cup of water to your skillet to deglaze the pan. Scrape up all the browned bits in the skillet (the water will turn brown) and pour it into the slow cooker over the steak. Add the marinara sauce and stir together.
Spoon the sauce over the top of the steak and place the lid on the slow cooker.
Cook on low for 5 ½ – 6 hours.

Add salt and pepper to taste.

To serve traditional-style, boil some pasta and serve with the sauce either as a first course, followed by
the beef rolls and a leafy green salad.

I made spaghetti squash for myself and pasta for my family.

Blackened Beef Brisket Recipe

Blackened Beef Brisket Recipe


Serves 12

For dry rub

  • 4 tablespoons paprika
  • 3 tablespoons ground black pepper
  • 3 tablespoons coarse salt
  • 4 tablespoons chili powder
  • 8 pound untrimmed whole beef brisket

For mop

  • 12 ounces beer (low carb~ I used Michelob Ultra)
  • 1/2 cup cider vinegar
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons minced jalapeño chilies
  • 1 tablespoon chili powder


Make dry rub:
Mix the dry ingredients in small bowl to blend.  Save 1 tablespoon of dry rub to another small bowl and reserve for mop.  Spread remaining dry rub all over brisket. Cover with plastic; chill overnight.

Make mop:
Mix beer, vinegar, water, Worcestershire sauce, jalapeno, plus reserved dry rub in heavy medium saucepan.  Stir over low heat 5 minutes.
Pour 1/2 cup mop into bowl; cover and chill for use in sauce.
Cover and chill remaining mop.

Bring grill to 200°F. to 225°F., using indirect heat.
Place brisket, fat side up, on rack.  Cover; cook until tender when pierced with fork and meat thermometer inserted into center registers 185°F., about 3 hours.  Every 20 mins, brush brisket with chilled mop.
When cooked, transfer brisket to platter; let stand 15 minutes.
Combine chili powder in heavy small saucepan, bring to boil.

Thinly slice brisket across grain.
Serve, passing sauce separately.

Grilled Bottom Sirloin Flap


I didn’t know it was possible but I tried a new cut of meat.  I was at Costco the other day and saw this new cut of meat called Bottom Sirloin Flap.  I spoke to the butcher and asked him if it was similar to Flank steak or Brisket and he said neither, he said its great for stir fry & grilling. I did a quick marinate and sliced it on the bias, served with a salad and everyone loved it. It was just like a juicy sirloin steak.



1/4 cup soy sauce, I use low sodium
2 Tbsp canola oil
garlic powder
onion powder
black pepper

In a large  resealable plastic bag I combined all ingredients, and mix well. Add the flap steak and seal the bag, squeezing out the air.
Marinate up to 24 hours in the refrigerator, occasionally turning the bag.  I only marinated it for 3 hours and it was delicious.
Preheat the grill to high heat. Remove the steak from the plastic bag and discard the marinade.
Grill the flap steak over high heat about three minutes per side, until the steak is browned on both sides.
Remove the steak from the grill and allow it to rest for 10 minutes before serving.

Steak & Cheese Stuffed Peppers






2 pounds Thinly Sliced Ribeye Beef 
8 Large Slices of Swiss Cheese, cut in half
4 Large Green Bell Peppers
1 Medium Onion, sliced
2 cups Mushrooms, sliced
2 Tablespoons oil
1 Garlic clove, minced
Salt and Pepper, to taste
**(I find the thinly sliced ribeye beef at my local Asian grocery store, I think it’s used for fondue or soups)
Preheat oven to 350°

Slice peppers in half lengthwise, remove ribs and seeds.  Place on a parchment lined cookie sheet and roast them for 20 minutes.  Remove and set aside.

In the meantime, in a large saute pan, add oil, saute beef, garlic, and salt and pepper.  When the beef is fully cooked remove from pan and set aside.
In the pan, add mushrooms, onions, salt and pepper .  Sauté onions and mushroom until the liquid has evaporated.
Add the beef back to the pan with the onions and mushroom mixture, until well combine.
When peppers have cooled place a slice of cheese inside the pepper halves.  Fill each pepper with meat, onion, mushroom mixture.
Top each pepper with another slice of swiss cheese.
Bake for 15-20 minutes until the cheese on top is golden brown. 
 Serve with coleslaw or caesar salad and enjoy.

Wheat-Free Low Carb Stuffed Eggplant or Zucchini


Wheat-Free Low Carb Stuffed Eggplant or Zucchini
Cook Time: 1 hr 5 min
4 servings

2 large eggplant
2 large zucchini
3 tablespoons extra-virgin olive oil, divided
2 pounds lean ground beef
Salt and freshly ground black pepper
1 onion, small diced
4 cloves garlic, minced
1/2 cup freshly chopped parsley leaves
1 tsp freshly chopped basil leaves, chopped
1 1/4 cup grated Parmesan cheese, divided

Preheat oven to 350 degrees F.
Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked.

In a medium saute pan heat 1 tablespoon olive oil over medium heat.  Add the ground beef to the pan, add salt and pepper and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat.

In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers, chopped eggplant that was scooped-out from the center and garlic together.

In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, and 1 cup of the cheese.
Fill the scooped-out eggplant or zucchini halves with this mixture, dividing it evenly among the 8 halves.

Top with the remaining 1/4 cup of grated cheese, season with salt and pepper, place on a parchment lined tray and bake for 30 minutes in preheated oven. Let cool briefly.

Slow Cooker Beef Barley Soup Recipe

The cold weather is here and a nice hearty soup is always good to come home too. I know it’s not low carb but sometimes you just have to have some comfort food.

Prepare this recipe before you head out in the cold in the morning and you will come home to meal just waiting for you to enjoy

1-1/2 lbs beef stew meat
1 tablespoon canola
1 14-1/2 oz can of diced tomatoes
1 cup chopped onion
1 cup diced celery
1 cup sliced fresh carrots
½ cup chopped green pepper
4 cups beef broth
2 cups water
1 cup tomato sauce
2\3 cups medium pearl barley
1 tablespoon dried parsley
2 teaspoons salt
1-1\2 teaspoon dried basil
1\2 teaspoon black pepper

Brown meat in the oil over medium heat.
In a 5 quart slow cooker combine all the ingredients and stir in the meat.
Cook 8 to 10 hours on low or until meat is tender.

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