10 Best Low-Carb Beef Recipes

If you’re following the Keto diet, you might want to serve a tasty beef dinner for the family.

You’ll find lots of easy-to-create low carb and Keto beef recipes that the whole family will enjoy for supper. And they shouldn’t take too long to cook.

From beef stews to curries, burgers, briskets, and stir-fries, we’ve got you covered.

Beef can be a super filling and yummy Ketogenic meat. But it can get boring to eat steak all the time. That said, we’ve put together a collection of Keto beef recipes for you to enjoy:

Keto Beef Stroganoff

Stroganoff usually is delicious – but full of cream! However, using coconut cream adds a smooth texture to the sauce. This lets you enjoy a mischievous dish more healthily. 

This is traditionally a warming and slightly spicy food, and this keto stroganoff recipe won’t let you down. Resting the beef for a few minutes enables the meat to be tender and juicy.

Serve with zucchini noodles or shirataki noodles for a full ketogenic meal.


  • 2 7-oz (392 g) packs of shirataki noodles, fettuccine
  • 2 beef steaks (400 g)
  • salt and freshly ground black pepper
  • 3 Tablespoons (45 ml) of coconut oil
  • 1 medium onion (110 g), peeled and finely sliced
  • 2 garlic cloves (6 g), peeled and finely chopped
  • 11 white button mushrooms (110 g), sliced
  • 1 Tablespoon (15 ml) of gluten-free tamari sauce or coconut aminos
  • 1 cup (240 ml) of beef broth
  • 1 Tablespoon (15 ml) of Dijon mustard
  • 1/4 cup (60 ml) of coconut cream (from the top of a can of coconut milk)
  • 1/4 cup (4 g) of fresh parsley, finely chopped


  1. Keep a pot of water simmering on the stove. Rinse the shirataki noodles under cold water, then keep warm in the pot.
  2. Pat the steaks dry and season all sides with salt and freshly ground black pepper.
  3. Heat two tablespoons of coconut oil in a large pan and cook the steaks until browned on both sides. Remove the steaks from the pan and set aside to rest.
  4. In the same pan, add another tablespoon of coconut oil and the onions. Cook over moderate heat until the onions have softened. Add the garlic and mushrooms and cook until the mushrooms have caramelized.
  5. Pour the tamari and beef broth into the pan. Lower the heat and cook until the beef broth reduces to a quarter of the amount. Then stir in the mustard and coconut cream to thicken the sauce.
  6. Slice the steaks into strips and add to the mixture to warm through.
  7. Drain the shirataki noodles and divide between two bowls. Spoon over the beef strips and sauce. Top with chopped parsley.

Zucchini Beef Saute with Garlic and Cilantro

If you’re looking for a quick and nutritious dinner, then this is an excellent recipe for you!

It’s super fast to cook because the beef and the zucchini are chopped into thin strips. And it’s delicious because of the garlic, cilantro, and gluten-free tamari soy sauce (use coconut aminos instead of tamari sauce if you’re on AIP).


  • 10 oz (300 g) beef, sliced into 1–2-inch strips (against the grain if you can)
  • 1 zucchini (approx. 300 g), cut into 1–2 inch long thin strips
  • 1/4 cup cilantro, chopped
  • 3 cloves of garlic, diced or minced
  • 2 Tablespoon gluten-free tamari sauce or coconut aminos
  • Avocado oil to cook with (or coconut oil or olive oil)


  1. Place two tablespoons of avocado oil into a frying pan on high heat.
  2. Add the strips of beef into the frying pan and saute for a few minutes on high heat.
  3. When the meat is browned, add in the zucchini strips and keep sauteing.
  4. When the zucchini is soft, add in the tamari sauce, garlic, and cilantro.
  5. Saute for a few minutes more and serve immediately.

Ropa Vieja

Everything takes so much easier in the slow cooker. So why not try making ropa vieja in the slow cooker too! It’s so easy you can already make this dish several times over the past few weeks.


  • 3lb flank steak
  • 2 tablespoons coconut oil (for pan-searing)
  • 1/4 cup olive oil
  • 1 tablespoon white wine vinegar
  • 2 tablespoons of sea salt
  • 1/4 cup cilantro, finely chopped
  • 1/4 cup parsley, finely chopped
  • 2 cloves garlic, crushed
  • 2 (6oz) cans tomato paste
  • 3 peppers, sliced
  • 1 tablespoon onion flakes (or onion powder)
  • 1 tablespoon garlic powder
  • 1 tablespoon oregano
  • 1 tablespoon cumin powder


  1. Cut the flank steak into two-inch wide strips (against the grain).
  2. Place one tablespoon of coconut oil into a large frying pan and turn the heat to high. Pan sear half of the flank steak strips.
  3. Leave in the frying pan for around 2-3 minutes on each side. Repeat with the other half of the flank steak strips.
  4. Place all the ingredients and the seared flank steak strips into the slow cooker.
  5. Using your hands, make sure all the ingredients are well mixed.
  6. Set the slow cooker on the low heat setting and cook for 6 hours.
  7. Shred the flank steak and mix everything just before eating.

California Burger Bowls

You’ll be astonished by how hearty these are. You can use butterhead lettuce but feel free to use your favorite green! Arugula, spinach, or even kale would be a great base addition for your bowl.


For the dressing:

  • 1/2 c. extra-virgin olive oil
  • 1/3 c. balsamic vinegar
  • 3 tbsp. dijon mustard
  • 2 tsp. honey
  • 1 clove garlic, minced
  • Kosher salt
  • Freshly ground black pepper

For the burger:

  • 1 lb. grass-fed organic ground beef
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. chili powder
  • 1/2 tsp. onion powder
  • Kosher salt
  • Freshly ground black pepper
  • 1 package butterhead lettuce
  • 1 medium red onion, cut into 1/4″ rounds
  • 1 avocado, sliced
  • 2 Walmart Fresh medium slicing tomatoes, thinly sliced


  1. Make the dressing: In a medium bowl, whisk together dressing ingredients.
  2. Make burgers: In another large bowl, combine beef with Worcestershire sauce, chili powder, and onion powder. Season with salt and pepper, and stir until just combined. Form into four patties.
  3. Heat a large grill pan over medium heat, then grill onions until charred and tender, about 3 minutes per side.
  4. Remove from the grill pan and add burgers. Cook until seared on both sides and cooked to your liking, about 4 minutes per side for medium.
  5. Assemble: In a large bowl, toss lettuce with 1/2 the dressing and divide between 4 bowls. Top each with a burger patty, grilled onions, 1/4 avocado, and tomato slices. Drizzle with remaining dressing and serve.

Low-Carb Big Macs

This is the guilt-free way to enjoy your favorite hamburger.


For the sauce

  • 1/2 c. mayonnaise
  • 2 tbsp. yellow mustard
  • 1 tbsp. ketchup
  • 1 tbsp. pickle relish
  • 2 tsp. apple cider vinegar
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. Paprika
  • 1/4 tsp. kosher salt
  • For the Burger
  • 1 lb. ground beef

Other Ingredients:

  • Freshly ground black pepper
  • 2 tbsp. butter
  • 4 slices American cheese
  • 12 butterhead lettuce leaves
  • Sliced tomatoes


  1. Make the sauce: In a medium bowl, whisk together mayonnaise, yellow mustard, ketchup, pickle relish, apple cider vinegar, garlic powder, onion powder, paprika, and salt. 
  2. Make burgers: Form ground beef into four patties. Season both sides with salt and pepper.
  3. In a large skillet over medium-high heat, melt butter. Add patties and cook until burgers are seared on the bottom, about 4 minutes.
  4. Flip burgers and cook until cooked through to your liking (about 4 minutes for medium), adding cheese during the last minute of cooking. 
  5. Assemble burgers: Place cheeseburgers on top of 2 large lettuce leaves each and drizzle with special sauce. Top each burger with a slice of tomato and another piece of lettuce.

Asian Sesame Beef Salad

The savory in this Asian sesame beef salad is fantastic. There’s sesame oil, sesame seeds, and tamari sauce, all adding tons of flavor into this simple salad. And it’s simple to make – you can get this on the table in under 30 minutes from start to finish.

Plus, this recipe is Paleo and ketogenic (low carb), so you can enjoy it without having to worry about your dinner raising your blood sugar.


For the salad

  • 1/2 lb (225 g) beef, cut into cubes
  • 1/4 cup (60 ml) tamari sauce
  • 1 Tablespoon sesame oil
  • Avocado oil or coconut oil to sauté the beef cubes in
  • 6 oz (170 g) iceberg lettuce, cut into small pieces
  • 2 Tablespoons (8 g) green onions (scallions or chives)
  • 2 Tablespoons (4 g) cilantro
  • 1/4 zucchini, shredded
  • 1/4 small carrot, shredded
  • 2 Tablespoons (9 g) sliced almonds or whole almonds
  • 1 Tablespoon (9 g) sesame seeds

For the dressing

  • 1.5 Tablespoons (22 ml) sesame oil (or olive oil)
  • 1/2 Tablespoon (7 ml) vinegar
  • Salt to taste


  1. Place the tamari sauce and sesame oil in a bowl and marinate the beef in the mixture for 5 minutes.
  2. Meanwhile, cut the vegetables (if you haven’t done so already) and put them together in a bowl.
  3. Sauté the marinated beef in a frying pan until they’re cooked.
  4. Toss everything together with the dressing ingredients.

Burrito Avocados

Make sure you’ve got ripe avos for these! Firm ones are much more difficult to stuff.


  • 1 tbsp. extra-virgin olive oil
  • 1/4 onion, finely chopped
  • 1/2 lb. ground beef
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 c. frozen corn
  • 2 avocados, halved and peeled
  • Sliced Cheddar
  • Sliced Monterey Jack
  • 2 tsp. freshly chopped cilantro, for garnish
  • 1/4 c. quartered cherry tomatoes
  • Sour cream, for garnish


  1. Heat oil in a large skillet over medium heat.
  2. Add onion and cook until soft (about 5 minutes) before adding ground beef, breaking up the meat with a wooden spoon.
  3. Cook until beef is no longer pink, about 6 minutes. Drain fat. 
  4. Return skillet to heat and stir in spices, season with salt and pepper, and stir in frozen corn.
  5. Cook until corn is warmed through, 2 to 3 minutes more. Remove from heat. 
  6. Line up chopsticks on either side of avocado, then carefully make slices 1/4″ apart, making sure your knife hits the chopsticks. Repeat with remaining avocado. 
  7. Place avocado on a serving plate. Place slices of cheese between each cut, then top with ground beef mixture. Top with sour cream, garnish with cilantro and serve.

Easy Broccoli Beef Recipe

Broccoli beef can be ready to serve in 20 minutes, so this is a quick and straightforward meal when you are short on time. With the garlic and ginger spice, this beef recipe is tasty and has a real Chinese flavor. 

Broccoli can be an earthy vegetable that goes so well with beef and serves to make the meal hearty and healthy!


  • 8oz or 2 cups of broccoli florets
  • 1/2 lb beef, sliced thin and precooked (you can saute it in some coconut oil)
  • 3 cloves garlic, crushed or use garlic powder
  • 1 teaspoon freshly grated ginger or use ginger powder
  • 2 Tablespoons of coconut aminos or tamari sauce, or to taste
  • coconut oil to cook in


  1. Place two tablespoons of coconut oil into a skillet or saucepan on medium heat. Add the broccoli florets into the skillet.
  2. When the broccoli softens to the amount you want (I like it soft, but some people like it harder), add in the beef.
  3. Saute for 2 minutes, and then add in the garlic, ginger, and coconut aminos or tamari sauce. Serve immediately.

Bacon-Cabbage Chuck Beef Stew

This is a slow cooker Keto beef recipe that offers a comforting and satisfying meal. The bacon qualities go so well in this dish. Just remember to check the seasoning as the bacon and beef bone broth often already give enough saltiness.


  • ½ pound of uncured organic bacon, in strips
  • 2 to 3 pound grass-fed and -finished chuck roast, cut into 2-inch pieces
  • 2 large organic red onions, peeled and cut into slices
  • 1 organic clove garlic, peeled and smashed
  • 1 small organic green or Savoy cabbage
  • Celtic sea salt
  • Fresh ground black pepper to taste
  • 1 sprig fresh organic thyme
  • 1 cup of homemade beef bone broth


1. To your slow cooker, add the following in order:

  • bacon slices to line the bottom
  • onion slices and garlic
  • chuck roast
  • cabbage slices
  • thyme
  • broth

2. Add few pinches of sea salt and a liberal amount of freshly ground black pepper

3. Cook on low for 7 hours. Serve in bowls.

Perfect Sirloin Beef Roast

If you are a fan of roast beef, then this keto beef recipe is just for you!

To ensure you have plenty of leftovers for the next day, buy a bigger roast than you need. And slice the roast beef thinly when cold and save it in the fridge to keep.

The spice mix used in this recipe is excellent since roast beef absorbs the tastes as it cooks. This gives you a fabulous roast dinner or spiced meat for another time.


  • 1 beef sirloin roast, about 3kg or 6.5lb
  • 1 large onion, peel on, quartered
  • 2 celery ribs, each cut in half
  • 2 large carrots, peel on, each cut in half both crosswise and lengthwise
  • 4-5 garlic cloves, skin on, smashed with the side of a knife
  • 1/2 cup water

For the spice mix

  • 3 tbsp dried onion flakes
  • 2 tbsp dried oregano
  • 1 tbsp coriander seeds
  • 1 tbsp Himalayan salt
  • 1 tbsp black peppercorns
  • 1½ tsp chili pepper flakes 


  1. The day before you cook your roast, grind all the spices in a mortar or a coffee grinder.
  2. Trim off excess visible fat from the meat and rub this spice mix on all roast surfaces.
  3. Cover the roast tightly with several layers of plastic film and place it in the refrigerator to rest until the next day. It would be a good idea to put your roast in a rimmed plate or dish to collect any eventual leakage.
  4. When you are ready to cook your roast, remove it from the fridge and plastic wrap, and tie it up nice and tight with butcher’s twine if it isn’t already tied.
  5. Preheat the oven to 325°F.
  6. Place the onion, celery, carrot, garlic, and water in a large baking dish and place the roast over the veggies. This will allow air to circulate all around your roast and significantly contribute to keeping it moist while also infusing some flavors.
  7. Bake the roast uncovered for about 15 minutes per pound or until a meat thermometer inserted in the thickest part of the roast reads 115°F – 125°F.
  8. Turn your oven off and lightly tent your roast with aluminum foil, and leave it in the oven for another 20 to 40 minutes. Another option is to wait until the meat thermometer reads 130°F for rare, 145°F for medium-rare, 160°F for medium, and 170°F for well done.
  9. Take the roast out of the oven and allow it to rest for an additional 20 minutes, still lightly tented. Then, transfer the roast to a cutting board, remove the twine, carve, and serve.

Final Thoughts

If you’re on the ketogenic diet, we’re willing to bet you’ve tried a bunless burger a few thousand times this year. No wonder you’d want a mealtime refresh.

But while you want a change of step, you’re not sure where to start. The bottom line, you would like to look for a new diet that doesn’t sacrifice delicious meals.

Lucky, the keto beef recipes listed above can be a good start.