1、Beef Gyros

  • Makes: 8servings
  • Serving Size: 1 sandwich each
  • Carb Grams Per Serving: 19
  • Beef Gyros recipe

    Ingredients

    • Nonstick cooking spray
    • 1cup chopped onion
    • 2tablespoons water
    • 1pound lean ground beef (95% lean)
    • 1 egg
    • 1/4 cup dry whole wheat bread crumbs
    • 4teaspoons dried oregano, crushed
    • 2teaspoons dried marjoram, crushed
    • 3 cloves garlic, minced
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 8 low-carb pita bread rounds
    • 3 mediumroma tomatoes, sliced
    • 1/2 cup thinly sliced cucumber
    • 1/4 cup thinly sliced red onion
    • 1/2 cup crumbled reduced-fat feta cheese (2 ounces)
    • 1 recipeTzatziki Sauce
    • 1/2 6 - ounce cartonplain fat-free Greek yogurt
    • 1/2 cupshredded, seeded cucumber
    • 1 1/2 teaspoonsred wine vinegar
    • 1 1/2 teaspoonssnipped fresh dill weed
    • 1clove garlic, minced
    • 1/4 teaspoonkosher salt

    Method

    Line a 9x5-inch loaf pan with parchment paper; coat paper with cooking spray.
  • In a food processor combine the 1 cup onion and the water; cover and process until smooth. Press pureed onion through a fine-mesh sieve to remove excess liquid; discard liquid. Return onion to food processor. Add the next eight ingredients (through pepper). Cover and process until mixture forms a paste.
  • Lightly press meat mixture into prepared loaf pan. Place loaf pan in a 13x9-inch baking pan. Pour enough boiling water into baking pan to reach halfway up sides of loaf pan. Bake 35 to 40 minutes or until done (160 degrees F). Drain off fat. Cool 10 minutes. Remove; cut into slices about 1/4-inch thick.
  • Fill pita bread with meat, tomato, cucumber, and red onion slices; top with cheese. Serve with Tzatziki Sauce.
  • In a small bowl stir together yogurt, cucumber, vinegar, dill weed, garlic, and salt. Serve immediately, or cover and chill for up to 4 hours.
  • Recipe Tip

    Tip The meat may appear a bit pink after baking. So be sure to use an instant-read thermometer to measure the doneness.

    https://www.truecookbook.com/recipe/beef-gyros-10765/

    2、Beef and Blue Bites

  • Start to Finish: 10 mins
  • Beef and Blue Bites recipe

    Ingredients

    Method

    1. Top crackers with spread, blue cheese, roast beef, and fresh dill.

    3、Beef and Olive Empanaditas

  • Makes: 36 servings
  • Prep: 1 hr
  • Bake: 15 mins 425°F
  • Beef and Olive Empanaditas recipe

    Ingredients

    Method

    1. For filling, in a large skillet, cook beef, onion, and garlic until beef is brown. Drain off fat. Stir in cumin and red pepper. Cook and stir for 1 minute. Stir in olives, tomato sauce, and raisins. Set aside.
    2. Place 1 rounded teaspoon of the filling in the center of each dough round. Moisten edge with water; fold in half, sealing edge with tines of a fork. Prick dough several times. Place on ungreased baking sheet.
    3. Stir together the egg and water; brush onto empanaditas. Bake in a 425F oven for 15 to 18 minutes or until golden. Makes 36 empanaditas.

    4、Beef Steamed Dumplings

  • Makes: 30
  • Prep: 1 hr
  • Cook: 16 mins
  • Beef Steamed Dumplings recipe

    Ingredients

    • 2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 2 tablespoons hoisin sauce or reduced-sodium soy sauce
    • 1 teaspoon cornstarch
    • 1 cup finely chopped bok choy
    • 1 medium carrot, shredded (1/2 cup)
    • 2 tablespoons thinly sliced green onion
    • 2 tablespoons snipped fresh cilantro
    • 1/4 teaspoon salt
    • 3/4 pound lean Ground Beef
    • 1/4 cup Rice vinegar or white vinegar
    • 1/4 cup reduced-sodium soy sauce
    • Snipped fresh chives (optional)

    Method

    1. For dough, combine flour, the 1/2 teaspoon salt, and 2/3 cup boiling water in a medium mixing bowl, stirring constantly with a fork. Add 1/4 cup cold water; mix with your hands until dough forms a ball. (The dough will be sticky.) Cover; set aside.
    2. For filling, stir together hoisin or soy sauce and cornstrach in a medium mixing bowl. Stir in bok choy, carrot, green onion, cilantro, and the 1/4 teaspoon salt. Add ground beef; mix well. Using about 1 tablespoon of the filling for each, shape filling into 30 balls. Set aside.
    3. Divide dough in half. Return one portion to the bowl; cover and set aside. Divide the other portion into 15 balls. On a well-floured surface, roll each dough ball into a 3-inch circle. Place a meatball in the center of each circle. Fold the dough up and around all but the top of the meatball, pleating dough firmly. Gently flatten the bottom of each dumpling. Repeat with remaining dough and meatballs to make 30 dumplings total.
    4. Bring water to boiling in a steamer or Dutch oven. Place dumplings, open sides up, on a greased steamer rack; make sure the dumplings don't touch one another. (If all the dumplings won't fit on a steamer rack, refrigerate remainder until ready to steam.) Place rack over, but not touching, boiling water. Cover and steam dumplings for 16 to 18 minutes or until internal temperature reaches 160 degrees F. Meanwhile, combine rice vinegar or white vinegar and soy sauce. Sprinkle with 1 teaspoon thinly sliced green onion. Serve with dumplings. Makes 30.

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