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Beef Recipes

Mongolian Beef Ramen Zoodles 

Makes 4 servings Per serving.

1 Lean protein

3 vegetables

3 condiments


• 1 1/2 lb. sirloin streak, sliced against the grain (or shaved)

• 4 teaspoons almond flour

• non-stick pan spray

• 1 teaspoon sesame oil

• 1 garlic clove, minced

• 1 tsp. minced ginger

• 1/4 c. soy sauce

• 1 packet Splenda or Stevia

• 1 c. chicken broth

• pinch red pepper flakes

• 3 cups broccoli, cut into florets

• 3 cups spiralized zucchini noodles

• 3 green onions, thinly sliced

• 1 teaspoon Toasted sesame seedsDirections

1. In a large skillet over medium-high heat, heat pan spray. Toss beef with almond flour. Cook until crispy, about 2 minutes per side. Transfer to a plate.

2. Reduce heat to medium-low. Add sesame oil to skillet. Stir in garlic and cook until fragrant, 1 minute. Then add soy sauce, sugar substitute and chicken broth. Bring to a simmer and let thicken, 3 to 5 minutes, then add broccoli and zucchini. Cover the skillet with a lid and cook until tender, about 3-5 minutes. Return beef to skillet and stir until completely coated in sauce. Stir in green onions. Garnish with toasted sesame seeds

Stuffed Pepper Skillet


18.75 ounces raw ground beef~ Yields 15 oz cooked - (3 leans)•

1 3/4 cup (9.21 oz) green peppers (chopped) - (3 1/2 greens)•

3 cups (10.56 oz) riced cauliflower - (6 greens)•

2 cups (8 oz) shredded reduced fat Jack cheese - (2 Leans)•

2 1/2 cup (21.15 oz) cans diced tomatoes (drained well) - (5 greens)•

1/4 cup (.88 oz) green onion (chopped) - (1/2 green)•

2 teaspoons Worcestershire sauce - (4 condiments)•

1/4 tsp salt - (1 condiment)•

1/2 tsp pepper - (1 condiment)

Directions:Brown ground beef, add onions and peppers until tender. Add in drained-well tomatoes and Worcestershire sauce. Add in riced cauliflower. Heat through. Turn off heat, mix in cheese to melt. 

Makes 5 servings:Per serving: 1 Lean protein, 3 vegetables, 1 condiments

Healthy Carna Asada Tacos


Romaine Lettuce Leaves

Carne Asada (5 oz cooked)

diced tomatoes

Sour cream

Simple. Assemble and enjoy!

Meaty Zucchini Lasagne

Start by:

Brown 6 oz Rinse and measure to get 4 oz portion. (4/5 Lean)

1 Roma tomato-1/2 green- Cut in 18-20 pieces and saute with

A dash of seasoning

A.Dash of Salt and Pepper

Cook in skillet until tomatoes break down. Set aside.

Take 2 small zucchinis-(2 green) Slice 1/8 inch thick. 2 should make about 8-10 slices.

Cook the microwave for 4 minutes. (This is so your lasagne is not too runny)

1/3 cup cottage cheese (~1/5th lean)


Meat mixture on of loaf pan.

2 slices of zucchini

meat mixture

1 heaping Tablespoon cottage cheese

2 zucchini slices

REPEAT Till pan is full and meat mixture, cottage cheese zucchini gone.

Sprinkle with cheese (1 T=1 condiment)

Bake for 30 minutes at 350 degrees. Remove.

Invert onto and enjoy.

Serves 1- 1 lean- 3 greens, 1 condiment

Portuguese Style Beef Tenderloin


3⁄8Red Wine


5 Garlic (chopped)

1⁄2Chile Paste

1⁄4White Pepper


3 4-ounce Beef Tenderloin Steaks

1⁄6Vegetable Oil


In a medium bowl, combine red wine, water, garlic, paste, white pepper salt. Add beef, and turn to coat evenly. In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef. Pour oil and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow for 2 minutes.

Beef Kabobs with Moroccan Spices


1⁄2Onion (medium, cubed)

1 T Lemon Juice (fresh)

1⁄2 T Olive Oil (+1 t olive oil)

1 Garlic Clv

1⁄2 t Cumin (ground)

1⁄2 t (fresh, or 1/2 t dried leaves)

1⁄4 t Paprika

1⁄2 ds Red Pepper (ground)

7 1⁄2 oz Beef Tenderloin (boneless, cut into cubes)

1⁄2 Bay Leaf

4 Mushrooms (medium, caps, blanched)

Parsley (fresh, flat-leaf to garnish)

Instructions Marinade: in processor or blender, place cubed onion, juice, oil, garlic, cumin, thyme, mint, paprika ground red pepper. Puree until blended. In a gallon-size sealable plastic bag, combine beef cubes, bay leaf marinade. Seal bag, squeezing out air; turn to coat beef. Refrigerate 1 hour or overnight, turning occasionally. Allow meat to remain at room temperature 30 minutes before cooking. Drain marinade into and bring to a boil; reserve. While meat marinates, soak four 10” bamboo skewers in water for 1 hour. Preheat broiler or grill 20 minutes. Thread vegetables and meat onto skewers, beginning and ending with onion wedges. Set skewers keeping rack about 2-3 inches from heat. Broil about 3 minutes per side, basting with the marinade when turning. Heat remaining marinade and bring to a boil. Boil for 1 minute. Serve marinade with kabobs. 2 servings

Beef Tenderloin with Asparagus


* 2-½ lbs (37 medium 5-1/4” to 7” spears) asparagus

* 11-14 oz raw beef tenderloin (should yield two 5-oz servings, depending on of beef; use of starting weight for well-done and extra well-done beef)


* 2 Tbsp fresh parsley

* 2 tsp Dijon mustard

* 1 tsp olive oil

* 1 tsp fresh rosemary, minced

* 1 tsp fresh thyme, minced

* ¼ tsp freshly ground black pepper

* 2 cloves garlic, minced


Marinade/rub marinade ingredients in a bowl, setting aside a small portion of mix to be used for asparagus.

Rub beef tenderloin then wrap in plastic wrap, refrigerate, and allow to marinate for 30 minutes. While meat is marinating, preheat grill to medium heat and prepare asparagus by washing and trimming ends. Lay asparagus spears on aluminum foil (leave excess aluminum foil at the edges). Sprinkle remaining marinade mix over asparagus spears. Add 1-2 Tbsp water. Fold foil by tucking ends and creating a “tent.” Place on grill, leaving ends folded. Grill beef 15-25 minutes or until desired doneness. Continue to cook asparagus until al dente (tender-crisp).

Makes 4 servings - Per serving: ½ Lean protein, 3 vegetables, 1 ½ or its affiliates make no claim that these results are representative of ALL participants on the Program. Individual results may vary. The average weight loss in 12 weeks is 36-84 lbs for men and 24-60 lbs for women.

We always recommend that you consult with a physician first before starting any weight-loss program.

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