When I first started low carb and we’d go out to eat breakfast, it was hard to not feel sad over abandoning my beloved biscuits and gravy. But steak and eggs came the rescue! They were my savior, allowing me to feel indulgent and stay low carb at the same time. This is a simplified at-home version of steak and eggs, with a big shot of heat to keep things kicking. Did I mention I love spicy food?
I will tell you this: I never feel like what I put together is “good enough” to share, even if it tasted pretty awesome as last night’s dinner. I don’t know all the cooking rules or special techniques. I don’t have fancy pots and pans. Most of the time, I save actual recipes for special occasions. Everyday dinner prep means I search the kitchen for whatever I’ve got that looks like it would taste good together. And yes, that’s exactly how I came up with this low carb skillet dish. It’s made with what I had on hand.
But the thing that convinced me to keep putting my own recipes out there–imperfect as they may be–is realizing low carb has to work for everyday people and not just foodies and chefs. We can learn a lot from the awesomely talented people out there. I do! But not everybody can make the stuff that looks like it came straight out of a magazine day in and out. And I figured, maybe if I share the kind of everyday things I’m cooking up, it could encourage the less culinarily-gifted among us that they really can do this! And the folks that are more kitchen-gifted than me–a sizable group!–well, they might be able to get some inspiration anyway.
So it’s in that spirit that I share with you last night’s dinner (and in the notes, what I learned about cooking stew meat): Spicy Low Carb Skillet Steak and Eggs.
If you have a lonely singleton steak or some leftover beef–yeah, I know, who does that?!–this would be a great way to stretch it and use it up. You could easily also use up whatever veggies you had on hand as well. Because I’m nothing if not practical! Hate to see a veggie go to waste, man.
The trouble with inexpensive stew meat, as I learned, is toughness! Some research after the fact helped me learn that I should have either braised it (cooking low and slow with liquid over a few hours), or tenderized it better before I cooked up. Still tasted good, though. But next time, the stew meat will be visited by a hammer and some marinade! I also learned marinading with the oils and corn starch paste before browning would have made it more tender. If you add a tablespoon of corn starch to your marinade, add about 1 1/2 carbs per serving to your totals.
Do you dig yourself some steak and eggs?
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