Ground beef or mince as it is known here in the UK is a great value source of protein, as you know.
I use it to make chilli’s and bolognese but I was wondering what other things I can do with it?
It seems there are people here who just eat ground beef (according to diet logs etc) what the hell are you doing with it? just frying it up and chomping down? making burgers? what?!
Curious because I’d like to be able to use ground beef when I am low carbing, but bolognese and chilli both contain a fair few carbs from the tomoatos (bolognese) or kidney beans (chilli) and I can’t see myself just chowing down on a big bowl of plain beef mince.
Make it into a patty and cook it is the way I usualy eat it.Sometimes I put it on a wholewheat bun and sometimes not,depending on what my goals are at the time.I like it fixed other ways to but its so damn easy and tasty that this is the way I usualy eat it.
I agree with the patty idea, I regularly make a burger and then just eat it like a steak with veggies and a potato (or sweet potato). Not as good as a steak, but a lot cheaper and ground beef doesn’t seem to get as tough or lose as much flavor after being frozen. If you can find Grass Fed beef it’s a lot better then grain/corn fed but a lot leaner so you’ll want to use a good bit of olive oil or some other fat when browning it to keep it moist.
Also, I don’t know if it’s available overseas, but Bison (Buffalo) meat is fantastic, it’s got a slightly different taste and is a lot leaner than beef, plus in the US it’s mandated by law to be grass fed and antibiotic/hormone free.
Another great recipe is to brown up some beef with some cayenne pepper, onion, garlic, and whatever other spices suit your fancy and toss it in a salad with some avocado, corn, black beans, and salsa, not totally low carb but delicious none the less.
Spread a thin layer of ground beef on a nappa cabbage leaf. Sprinkle with salt and white pepper and steam it for a min or two. You can steam it with water, tea, sake, whatever. When it’s done steaming, the meat should be cooked and the cabbage slightly wilted. Throw in some thinly sliced fresh Thai chilis, shredded scallions, lime juice and a little extra virgin olive oil and a sprig of cilantro. Roll up the leaf like a cigar and cut into 1" thick slices. Now you’ve got a SE Asian style ground beef and nappa cabbage roulade. Try messing around with the recipe by adding infused oil instead and maybe a dash of vinegar. Just use your imagination and enjoy.