I absolutely love making Vietnamese-style beef for dinner, it’s just so incredibly delicious, seriously mouth-watering. This dish is bursting with flavor, and what’s even better is how simple it is to put together.

Whenever I make this beef, I usually serve it over a bed of fragrant jasmine rice, but it’s also fantastic wrapped in crisp lettuce leaves for a refreshing twist.

On those evenings when I’m craving a tasty dinner but don’t have the time for anything complicated, this recipe is on my go-to list.

You might be wondering if this recipe is similar to Bo Luc Lac, or Shaking Beef. While the ingredients share some similarities, there are a few differences. This Vietnamese-style beef is a quicker recipe that skips the marinade step, but the flavors are still reminiscent, though slightly less sweet.

Why I Love This Recipe

• I love how easy and fast it is: On hectic evenings, this recipe saves me by providing a yummy meal without the hassle of spending so much time in the kitchen.
• I appreciate its versatility. Whether I’m in the mood for a comforting rice bowl or a light lettuce wrap, this recipe adapts effortlessly to my cravings, always leaving me satisfied.
• The combination of garlic, pepper, and lime in this dish never fails my taste buds.

We all need quick, weeknight dinner options, whether its spicy wontons, easy Dan Dan noodles, sweet and sour pork or a simple shrimp stir fry – all can be on the table in less than thirty minutes.

Ingredients

• Soy sauce: I include it for its rich, savory flavor that brings depth to the dish.
• Brown sugar: It’s essential for balancing the flavors with its subtle sweetness.
• Fish sauce: I add this for its unique umami taste, enhancing the overall flavor.
• Peanut oil: This is my choice for cooking the beef, but another high-temp neutral oil would work too.
• Kosher salt and black pepper: Flavor enhancers.
• Salted peanuts: They offer a crunchy texture and extra flavor that I can’t resist.
• Lime juice: Brightens up the dish and adds a tangy twist.
• Garlic: I love how it infuses the beef with its aromatic goodness.
• Beef tenderloin: It’s my go-to for tender and succulent bites, making the dish irresistible.
• Yellow onion: Adding sweetness and depth, it’s a must.
• Scallions: These fresh greens finish off the dish with a burst of flavor.

How to Make This Recipe

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step one: In a small bowl I combine the soy sauce, lime juice, sugar and fish sauce and stir until the sugar dissolves. In another small bowl, I stir together the garlic, part of the oil, and black pepper.
• Step Two: I season the beef with salt and pepper. In a 12″ nonstick skillet, I heat more oil over medium-high heat until it’s shimmering hot, swirling it to coat the skillet. I add half of the beef in a single layer and cook it, without stirring, until it’s well browned, about 1 to 2 minutes. Using tongs, I turn the pieces over and brown them on the other side, about 1 to 2 minutes more and transfer it to a medium bowl. I add more oil to the skillet and repeat with the remaining beef, adding it to the bowl, with the first batch when done.
• Step Three: I place the remaining oil in the skillet and heat it up until it’s shimmering hot. Then, I add the onion and cook, stirring frequently, until it begins to soften, 2 to 3 minutes. I add the garlic, mixture and cook stirring constantly, until fragrant, about 30 seconds. Return the beef and any accumulated juices to the pan and stir to combine. Add the soy sauce mixture and cook, stirring constantly, until the beef and onions are coated and the sauce thickens slightly, 2 to 3 minutes.
• Step Four: I serve this Vietnamese style beef garnished with chopped peanuts and scallions!

Substitutions or Variations

• I sometimes skip the peanuts if I’m not in the mood for them.
• I like experimenting with different additions like water chestnuts, edamame, baby corn, sugar snap peas, or snow peas.
• When I want a lower-carb option, I switch it up by serving over a bed of watercress instead of rice.

Using A Different Cut of Beef for This Recipe

I’ve occasionally experimented with using other tender cuts of beef, like sirloin, in this recipe, but I always find myself coming back to beef tenderloin. There’s a reason it’s called tenderloin, it’s one of the most tender cuts, thanks to being a muscle that doesn’t get much work in the animal. While sirloin, being adjacent to the tenderloin, can work, you’ll want to be cautious not to overcook it. It’s a balance between tenderness and making sure it doesn’t become tough.

It’s worth mentioning that beef tenderloin is not filet mignon (sort of). While filet mignon comes from the beef tenderloin, the tenderloin itself is not just filet mignon. Instead, it encompasses the filet mignon along with other portions of the muscle. So, while you might opt for another cut like sirloin for convenience, the tenderness and of beef tenderloin make it my preferred choice for this dish.

Recipe Tips

• Since this recipe comes together quickly, I make sure to have all my ingredients prepped and ready to go before I start cooking. This includes slicing the onions, mincing the garlic, and measuring out sauces.
• To achieve that perfect sear and maintain the tenderness of the beef, I cook it quickly over high heat. This helps to lock in the juices and prevents the beef from becoming tough.

Leftovers and Reheating

• When it comes to storing leftovers of this dish, I usually transfer them to an airtight container and pop them in the refrigerator. I find that they keep well for a few days this way, and it’s super convenient for grabbing a quick and delicious meal throughout the week.
• When reheating, I prefer to do it gently on the stovetop or in the microwave, adding a splash of water or extra sauce to keep the beef moist and flavorful. Plus, it only takes a few minutes to warm up, and it tastes just as amazing as it did freshly cooked.
• One thing I’ve learned is to store the beef separately from any rice or lettuce leaves if possible. That way, everything stays fresh and doesn’t get soggy. Then, when I’m ready to enjoy it again, I simply combine everything together for a satisfying meal with minimal effort.

MORE TAKEOUT RECIPES TO MAKE AT HOME

• Kung Pao Chicken
• Mongolian Beef Noodles
• Chicken and Snow Peas

This post may contain affiliate links. Please read my disclosure policy.

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Vietnamese-Style Beef

Vietnamese-Style Beef  - an easy and absolutely delicious weeknight meal you need to feed your family! All the flavors, both sweet and savory, of garlic, pepper and lime come shining through.

Course Main Course

Cuisine Vietnamese

Keyword Vietnamese-Style Beef

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Calories 412kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• skillet

Ingredients

• 2 tbsps low-sodium soy sauce
• 2 tbsps fresh lime juice
• 1-1/2 tbsps light brown sugar
• 1 tbsp fish sauce
• 5 cloves garlic, minced
• 4-1/2 tbsps peanut oil or other neutral oil, divided
• 1-1/2 tsps. finely ground black pepper more for seasoning beef
• kosher salt
• 1-3/4 lbs beef tenderloin, cut into 3/4" pieces or sirloin steak
• 1 medium yellow onion, sliced into 1/4" thick wedges
• 3 tbsps chopped salted peanuts, toasted
• 2 scallions, both green and white parts, thinly sliced

Instructions

• In a small bowl, combine the soy sauce, lime juice, sugar and fish sauce; stir until the sugar dissolves. In another small bowl, stir the garlic, 1-1/2 teaspoons of the oil, and 1-1/2 teaspoons black pepper.
  2 tbsps low-sodium soy sauce, 2 tbsps fresh lime juice, 1-1/2 tbsps light brown sugar, 1 tbsp fish sauce, 5 cloves garlic, minced, 4-1/2 tbsps peanut oil , 1-1/2 tsps. finely ground black pepper
• Season the beef with salt and pepper. In a 12" nonstick skillet, heat 1-1/2 teaspoons oil over medium-high heat until shimmering hot. Swirl to coat the skillet. Add half of the beef in a single layer and cook, without stirring, until well browned, 1 to 2 minutes. Using tongs, turn the pieces over and brown on the other side, 1 to 2 minutes more. Transfer to a medium bowl. Add 1-1/2 teaspoons oil to the skillet and repeat with the remaining beef, adding to the bowl with the first batch when done.
  kosher salt , 1-3/4 lbs beef tenderloin, cut into 3/4" pieces
• Put the remaining 1-1/2 tablespoons oil in the skillet and heat until shimmering hot. Add the onion and cook, stirring frequently, until it begins to soften, 2 to 3 minutes. Add the garlic mixture and cook stirring constantly, until fragrant, about 30 seconds. Return the beef and any accumulated juices to the pan and stir to combine. Add the soy sauce mixture and cook, stirring constantly, until the beef and onions are coated and the sauce thickens slightly, 2 to 3 minutes.
  1 medium yellow onion, sliced into 1/4" thick wedges
• Serve sprinkled with peanuts and scallions.
  3 tbsps chopped salted peanuts, toasted, 2 scallions, both green and white parts, thinly sliced

Video

Notes

 

For optimal outcomes when making this Vietnamese-style beef dinner, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 255g | Calories: 412kcal | Carbohydrates: 12.7g | Protein: 27g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 4.3g | Monounsaturated Fat: 6.5g | Cholesterol: 84mg | Sodium: 575mg | Potassium: 408mg | Fiber: 1g | Sugar: 2.4g | Vitamin A: 0.1IU | Vitamin C: 7.9mg | Calcium: 16mg | Iron: 10mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Vietnamese-Style Beef appeared first on Noble Pig.

I wanted this quiche to capture the precise flavor of a bacon cheeseburger, but wasn’t really sure if that was possible using a quiche as a guide. I’ve used a crust to mimic the burger buns and topped it with a thick layer of two types of cheese. In the center, the combination of ground beef and bacon forms “the burger“. However, what makes it most authentic-tasting is my last minute addition of dill pickle relish.  Specifically, the relish gives it the “cheeseburger-esque” taste I was looking for. Omitting it, in my opinion, means missing out on a significant flavor opportunity.

The first bite of this quiche surprised me. I’m seeing quiche, but I’m tasting a burger. You’ll get it once you taste it for yourself.

Have a family member that will not eat quiche? Surprise them with this cheeseburger version. I think they’ll be pleasantly surprised.

Do you love the idea of a cheeseburger morphed into a completely different meal? If yes, give my cheeseburger mac and cheese, my bacon cheeseburger soup or bacon cheeseburger salad a try!

Why I Love This Recipe

• Satisfying: This hamburger quiche satisfies my craving for a burger.
• Escapes the Routine: I like switching up a routine meal into something a little more unique.
• Comfort Food: The bacon cheeseburger flavors are spot on and really transfer in every bite of this cheeseburger quiche.

Ingredients

• Dill pickle relish: I added the relish for that tangy, slightly sweet flavor reminiscent of a cheeseburger with pickles. As a biased dill pickle lover, you’d know from my dill pickle soup that dill pickle can truly enhances a dish. Sweet pickle relish doesn’t cut it here!
• Prepared yellow mustard: Adds an acidic element and is a common ingredient for cheeseburgers.
• Hot pepper sauce (such as Tabasco): I added this for complexity and depth, not heat.
• Salt and pepper: Necessary flavor enhancers.
• Deep dish pie crust: You can make your own or use a refrigerated or frozen crust. This is the “buns” portion of your cheeseburger. See recipe card for everything you need to know about the crust.
• Ground beef: I make sure to use at least 93/7 ground beef (drained well), otherwise the extra fat will pool in your ground beef quiche.
• Plum/Roma tomatoes: I love these flavorful tomatoes for this quiche recipe.
• Bacon: For obvious reasons I used crumbled bacon to make this taste like a bacon cheeseburger.
• Eggs: Binds the ingredients together, and is what gives the quiche its creamy and custard-like texture.
• Heavy cream: The heavy cream adds a nice mouthfeel to this recipe.
• Milk: I like using whole milk for the best flavor.
• Extra sharp cheddar: I love extra sharp for its bold flavor!
• Parmesan cheese: The saltiness of the Parm adds to the overall flavor of this ground beef quiche.

This post may contain affiliate links. Please read my disclosure policy.

How Do You Make It

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Making the Filling

• Step One: Preheat oven to 375 degrees F.
• Step Two: Meanwhile, cook the ground beef in a large skillet over medium heat until it’s no longer pink; then, drain any excess fat. In addition, add tomatoes, onion, relish, and bacon to the skillet, and stir. Set the mixture aside.

• Step Three: In a large bowl, whisk together eggs, cream, milk, mustard, pepper sauce, salt, and pepper. Set the mixture aside.

Filling the Pie Crust

• Step Four: Place the pie crust into a 9″ deep-dish pie plate (make sure it’s deep dish, as a regular one won’t accommodate the mixture) and flute the edges. If I’m using a refrigerated pie crust, I like to roll it out a bit more with a rolling pin to fit the deep-dish plate. (You can use homemade pie crust or purchase frozen deep-dish pie crusts; just make sure they are completely thawed out.)
• Step 5: Transfer ground beef-bacon mixture into the prepared crust.

• Step Six: Pour the egg mixture over the meat and I like to gently use a fork to distribute the meat, allowing the egg mixture to settle in between. Sprinkle the cheeses evenly over the top.
• Step Seven: Bake for 45-60 minutes or until a knife inserted near the center comes out clean. Sometimes I cover the edges with foil during the last 15 minutes to avoid overbrowning. I let the ground beef quiche stand for 15 minutes before cutting into it.

Garnish

• Step Eight: Additionally, I like to top each slice of cheeseburger quiche with extra tomato, bacon, lettuce, pickle relish or whatever feels good at the moment.

Recipe Tips

• Use a deep dish pie to avoid the cheeseburger quiche ingredients from overflowing in the oven. I found that out the hard way!
• Really resist the urge to add the whole pound of ground beef. Using the whole pound is a big cause of overflow. Use the extra in another meal.
• I make refrigerated pie crust fit into a deep-dish plate, by rolling it out a little bit more with a rolling pin. (You can make your own pie crust or purchase frozen deep dish pie crusts; just make sure it’s completely thawed out.)
• Garnish each slice with all the regular cheeseburger fixings.

Storing and Reheating 

How To Store Leftover Quiche

• This ground beef quiche is easily stored in the refrigerator covered with plastic and still in the pie dish.
• In addition, I’ve also tightly wrapped each piece separately to lock in the moisture.

How To Reheat Leftover Quiche

• I like to reheat my leftover hamburger quiche in the oven (my favorite method), the microwave or a toaster oven.
• Wrapped in foil and warmed in the oven takes the longest, but I think tastes closest to freshly made.
• I find the microwave works well, but the crust never gets to be as crispy as oven warmed.

Frequently Asked Questions

Can I Freeze The Whole Hamburger Quiche?

• Yes, absolutely can freeze the whole bacon cheeseburger quiche recipe.
• Once your hamburger quiche is made, let it completely cool and wrap tightly with plastic wrap and aluminum foil. Place it in the freezer for up to three months before baking.

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Cheeseburger Quiche

A Cheeseburger Quiche that tastes just like the hamburger you've been craving. Packed with ground beef protein and bacon, this quiche is the best!

Course Main Course

Cuisine American

Keyword Cheeseburger Quiche

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Resting 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 slices

Calories 469kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• nonstick skillet
• deep dish pie plate

Ingredients

• 3/4 lb lean ground beef (93/7)
• 2 plum tomatoes, seeded and chopped
• 1 medium yellow onion, chopped
• 1/2 cup dill pickle relish
• 1/2 cup crumbled, cooked bacon
• 5 large eggs
• 1 cup heavy whipping cream
• 1/2 cup whole milk
• 2 tsps prepared yellow mustard
• 1 tsp hot pepper sauce
• 1/2 tsp table salt
• 1/4 tsp ground black pepper
• 1 deep dish pie crust* see notes
• 6 oz extra sharp cheddar cheese
• 1/2 cup shredded Parmesan cheese

Optional Garnishes:

• Additional pickle relish, crumbled bacon, chopped onion, tomato, mayonnaise and shredded lettuce

Instructions

• Preheat oven to 375 degrees F.
• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomatoes, onion, relish and bacon. Set aside.
  3/4 lb lean ground beef (93/7) , 2 plum tomatoes, seeded and chopped, 1 medium yellow onion, chopped, 1/2 cup dill pickle relish, 1/2 cup crumbled, cooked bacon
• In a large bowl, whisk eggs, cream, milk, mustard, pepper sauce, salt and pepper. Set aside.
  5 large eggs, 1 cup heavy whipping cream, 1/2 cup whole milk, 2 tsps prepared yellow mustard, 1 tsp hot pepper sauce, 1/2 tsp table salt, 1/4 tsp ground black pepper
• Unroll pie crust into a 9″ deep-dish pie plate (make sure it’s deep dish, otherwise, the mixture will not fit) and flute the edges. (To make refrigerated pie crust fit into a deep-dish plate, roll it out a little bit more with a rolling pin.) (You can make your own pie crust or purchase frozen deep dish pie crusts; just make sure it’s completely thawed out.) 
  1 deep dish pie crust* see notes
• Transfer meat mixture into prepared crust. Pour egg mixture over the meat and use a fork to move the meat around, letting the egg mixture settle in between. Sprinkle with cheeses.
  6 oz extra sharp cheddar cheese , 1/2 cup shredded Parmesan cheese
• Bake for 45-60 minutes or until a knife inserted near the center comes out clean. If necessary, cover edges with foil during the last 15 minutes to prevent overbrowning. Let stand for 15 minutes before cutting.
• Garnish with preferred toppings.
  Additional pickle relish, crumbled bacon, chopped onion, tomato, mayonnaise and shredded lettuce

Video

Notes

Pie Crust: *This recipe needs to be made in a deep dish pie plate. To make refrigerated pie crust fit into a deep-dish plate, roll it out a little bit more with a rolling pin. You can make your own pie crust or purchase frozen deep dish pie crusts; just make sure it’s completely thawed out.

For optimal outcomes when preparing this cheeseburger quiche, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 165g | Calories: 469kcal | Carbohydrates: 15.2g | Protein: 27g | Fat: 35g | Saturated Fat: 17.6g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1.9g | Trans Fat: 1.5g | Cholesterol: 213mg | Sodium: 649mg | Potassium: 107mg | Fiber: 0.5g | Sugar: 3.5g | Vitamin A: 55IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 3.3mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Cheeseburger Quiche appeared first on Noble Pig.

Hearty and Simple

As autumn takes the reins from summer, saying goodbye to its long days, trips to the coast, and the heirloom tomatoes that once filled farmers’ market stalls, the charm of fall has truly unfolded, especially here in the Pacific Northwest. I find it easy to welcome the season’s treasures—pumpkins, crisp apples, hearty greens, and the emergence of earthy root vegetables. It’s honestly my favorite time of year.

Related: 40 Easy Weeknight Dinners

While summer has us looking for effortless recipes, sparing us from the heat of the stove, fall invites us to return to the heartwarming, slow-cooked meals bursting with flavor. To ease into this seasonal shift, here are 10 handpicked, simple fall recipes, each designed to ignite your enthusiasm for the changing season.

Fall Dinners

This roster of easy fall dinners has a special way of making dinner a whole lot cozier. I hope you get to ring in the season with a few of these favorites.

1. Boneless Pork Chops with Balsamic-Fig Sauce

Here’s a dinner that’s both simple and delicious, with a balance of savory and sweet. These boneless pork chops make for the easiest weeknight meal, and the best part is, it’s so good—it’s restaurant-quality, perfect even for a weekend indulgence.

2. Slow Cooker Mississippi Pork Roast

It’s surprising how some of the most flavorful dishes come together with just a handful of ingredients, often ones we all stash in the depths of our cupboards. While the Mississippi Pot Roast is traditionally crafted with beef, I personally love the pork rendition even more. Plus, I find the pork version, seasoned with a packet of onion soup mix instead of the usual au jus, adds an extra layer of deliciousness.

3. Baked Chicken Thighs with Apricots and Olives

I’m a huge enthusiast of meals featuring skinless, boneless chicken thighs. They’re budget-friendly, incredibly flavorful, and a breeze to cook. Chicken thighs are forgiving—I find it hard to go wrong with them. The meat is sufficiently dark to retain tenderness and juiciness, yet not too dark for those who lean towards chicken breast.

Among all my recipes, this chicken thighs dish takes the crown—it might just be my absolute favorite. The secret? A 24-hour marinade that imparts a subtle Moroccan-esque flavor, resulting in chicken that’s unbelievably tasty, tender, and juicy. No exaggeration, it’s incredibly delicious. You’ll have to give it a try yourself.

4. Tamale Pie 

Make Tamale Pie your go-to comfort casserole. It’s crafted from a medley of pantry essentials and fridge staples that probably already live in your kitchen. Whether it’s a cozy night in or a small gathering, this delightfully hearty dish is the perfect choice for fall season dinner!

5. Wonton Soup 

Experience the warmth of a comforting bowl of wonton soup with minimal effort and a handful of straightforward ingredients. This uncomplicated wonton soup recipe has a flavorful broth, delicate wontons, and enticing seasonings, delivering on both taste and convenience without compromise. It’s so good!

6. Beef Stroganoff 

Say goodbye to the days of wrestling with dry, overcooked stroganoff beef—this recipe is a total game-changer. Not only does it rescue you from uninspiring dinners, but it also becomes your fail-safe answer to the perennial question of what to make for dinner.

The key to achieving tender stroganoff perfection? It all boils down to one straightforward rule: choosing the right cut of meat.

7. Chicken Pot Pie Casserole

I absolutely love this quick and easy recipe for a chicken pot pie. Despite its simplicity, it doesn’t compromise on flavor, much like my chicken pot pie soup. Each bite is a combination of veggies, chicken, and a rich, spice-infused silky sauce. I think you’ll love it too.

8. Classic Pot Roast

Make this timeless dish the centerpiece of your upcoming Sunday dinner—it’s flavorful, hearty, and perfect for a crowd. Not only is it easy to prepare, but you can also cook it in multiple ways—either on the stovetop or in a slow cooker. With just a good cut of beef, some veggies, and basic pantry staples, it’s a breeze to get on the table. Just sear the meat, toss in the vegetables and seasonings, and let it all simmer until the beef is tender and the veggies are beautifully caramelized.

9. Slow Cooker Ham and Bean Soup

When it comes to flavor and simplicity, this ham and bean soup holds its own. Whether you’re using up leftover ham or cubing up a ham steak, the process is equally easy, giving you the flexibility to enjoy this soup throughout the entire season.

10. Slow Cooker Chicken Burrito Bowls

Indulge in the comfort of these slow cooker burrito bowls—each bite is a harmony of chile-spiced rice, beans, and shreds of chicken. The beauty of this recipe lies not only in its ease, but also in the way all the flavors and ingredients meld together as they cook in the same pot. The chicken absorbs a tomato-rich, chile-infused broth, infusing the rice with fragrance and seasoning every bite to perfection.

Even More Fall Dinners to Enjoy

• Slow Cooker Beef and Tomato Stew
• Beef Burrito Skillet
• Corn Chowder
• Cheesy Chicken Enchiladas
• Pumpkin Chili

Did You Make One of These Fall Dinners?

I hope you love this 10 Cozy Dinners list. If you make any of these meals, I’d love to hear about it. Be sure to tag @noblepig and #noblepig on Instagram to share where your creation.

The post Falling for Flavor: 10 Cozy Autumn Dinners appeared first on Noble Pig.

Who does not love soup? This recipe is as satisfying as my Creamy Tomato Chipotle, Skinny Italian Vegetable and Kicked-Up Broccoli Cheese Soups.

Soup season is upon us, except for those few states who either never really cool off or just haven’t gotten there yet. However, I do know lots of us never stop eating soup, regardless of the season. If you’re inside with air conditioning I guess it really doesn’t matter all that much. Luckily this Spicy Low Carb Hamburger Soup is going to fit into your lifestyle regardless of the weather. Enjoy it now or a month down the road.

How many of of you like to enjoy low carb eating while at home and save all the indulgent eating for when you’re out or on vacation? I know once I became forty years young, sugary food or carbohydrate loading really does play a role when it comes to weight gain. Life is truly unfair sometimes. Meals like this Low Carb Bacon Cheeseburger Salad or an appetizer like Dill Pickle Dip do help when it comes to not loading up with carbohydrates.

However, life is short so I also subscribe to the notion of eating all the things within moderation. Including this delicious soup!

WHY MAKE A HOMEMADE SEASONING BLEND:

Homemade seasoning blends tend to be lower in carbs than store-bought, especially when it comes to taco seasoning.

You can absolutely use premade taco seasoning in this soup if you choose, however they tend to be high in carbohydrates. I’ll leave it up to you. It will taste good either way.

This is the perfect sized dice when it comes to the celery for this soup. It cooks quickly and that’s what you want.

WHAT DO I SERVE WITH SPICY LOW CARB HAMBURGER SOUP:

I know a lot of you will ask if this soup tastes like pumpkin. It does not. Make sure you use a can of one hundred percent pure pumpkin and not pumpkin pie mix. The soup has a very savory flavor that pairs nicely with the hamburger in the soup and other ingredients.

If you could care less about carbs, I would serve this soup with this easy to make artisan bread. If you are really watching your carbohydrate intake, this is my favorite low carb bread.

WHAT KIND OF GROUND BEEF DO I USE FOR SPICY LOW CARB HAMBURGER SOUP:

That’s really up to you and is dependent on the type of diet you might be following. If you are observing a low fat nutrition plan you might want to use ground beef with a 93/7 fat percentage. If you are on a keto diet, ground chuck or an 88/12 fat percentage will be a better choice.

The ingredients and beef choice for this soup were made with ground chuck and the keto diet in mind.

WHAT DO I GARNISH MY SPICY LOW CARB HAMBURGER SOUP WITH:

As indicated in the recipe, don’t forget to garnish your soup with extra cheese, chunks of avocado and swirl in a dollop of sour cream, it’s the best. I also can’t imagine this soup without my favorite hot sauce!

Have you joined our cooking community yet? I’d love to see you there.

Show me what you made on Instagram or Facebook and tag me at @NoblePig or hashtag it at #NoblePig.

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Spicy Low Carb Hamburger Soup

Easy, delicious and ready in under thirty minutes, this Spicy Low Carb Hamburger Soup is a hearty and warming dinner. Since it makes a large batch, there will be enough leftovers for lunches and dinners that week. This soup is keto friendly.

Course Soup

Cuisine American

Keyword Spicy Low Carb Hamburger Soup

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 14 cups

Calories 278kcal

Author Cathy Pollak

Ingredients

• 1 tbsp chile powder
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 3/4 tsp granulated garlic
• 1/2 tsp onion powder
• 1/2 tsp ground cayenne pepper
• 1/2 tsp table salt
• 2 lbs ground beef chuck
• 1-3/4 cups (8 oz/229 g) chopped celery
• 8 cups beef broth or beef bone broth
• 1 (12 oz) can nacho sliced pickled jalapenos
• 1 (15 oz) can pure pumpkin
• 1 medium ripe avocado (about 6 oz when whole), peeled and seeded
• 3 cups pre-shredded Mexican Style cheese blend
• garnish each bowl with more avocado, cheese, sour cream and your favorite hot sauce

Instructions

• In a small bowl, combine chile powder, paprika, cumin, garlic, onion powder, cayenne and salt. Set aside.
• In a large Dutch oven (7 quart), brown ground beef until almost done and add previously made seasoning blend, stirring to incorporate fully into the meat. Add celery and continue to saute for about 2 minutes more. Pour in beef broth and bring to a boil.
• Meanwhile, in a blender, puree jalapenos, pumpkin and avocado until smooth. Add puree to boiling liquid and stir until fully incorporated and smooth. Turn off heat. Stir in cheese.
• Garnish each bowl with more avocado, cheese, sour cream and your favorite hot sauce.

Nutrition

Serving: 1cup | Calories: 278kcal | Carbohydrates: 5.6g | Protein: 18.4g | Fat: 19.9g | Saturated Fat: 8.6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 65mg | Sodium: 760mg | Potassium: 115.9mg | Fiber: 1.8g | Sugar: 1.9g | Vitamin A: 3810IU | Vitamin C: 5.4mg | Calcium: 170mg | Iron: 1.7mg

The post Spicy Low Carb Hamburger Soup appeared first on Noble Pig.

Flank Steak Tacos

Hey taco fans, it doesn’t get much better than delicious flank steak, grilled to perfection on a Traeger Grill (but you don’t have to use one). In fact, the smoked kissed meat is so tender and delicious, all you need is a simple chimichurri sauce to round out the meal.

Flank steak is one of my absolute favorite cuts of beef. When prepared properly it is honestly one of the best meals you’ll ever have. The chimichurri sauce is classically made with parsley and red wine vinegar, however, I thought I’d change that too with some bright, zesty ingredients. I promise you are going to love it. Warming up your tortillas is also a must, adding another layer of flavor to this meal.

Why I Love This Recipe

• It’s absolutely delicious! The chimichurri on flank steak is a great pairing.
• I love the taste of flank steak in tacos.
• So easy to prepare.

Grilling

I made my flank steak on the Traeger.

A temperature probe will let you know when your meat has reached the level of doneness you’re trying to achieve. Once your meat is on the grill, you can attend to the other parts of your meal. It’s that easy.

Favorite Ingredient

I love chimichurri. If you’re not familiar with this beloved Argentinian condiment, it’s time you gave it a try. It’s traditionally made with parsley as previously mentioned. So if you happen to have an aversion to cilantro, by all means substitute parsley in this recipe.

Red wine vinegar is often used to bring acidity to traditional chimichurri, however, I prefer using a pungent white wine vinegar, fresh lemon juice and zest for a pop of flavor. Adding loads of minced garlic make this the best chimichurri you will ever taste. I seriously mean that. You will not be able to stop smothering this on top of your flank steak.

The Best

How delicious does this look?

And you can see the smoke ring on the meat too. So much flavor right here and another reason cooking on a Traeger grill is so special.

Prep Your Tortillas

You can easily char your tortillas over a gas flame on the stove, in a heated pan or throw them right on the grill before your meat is finished. They are a really nice addition to this meal.

I can’t get enough of these pictures. I just want to eat this meal again and again.

More Flank Steak Recipes

• Filipino-Style Grilled Flank Steak
• Quick-Marinated Flank Steak

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Flank Steak Tacos with Garlicky Cilantro Chimichurri

Make the best street food at home with these Flank Steak Tacos with Garlicky Cilantro Chimichurri. These tacos are essentially going to be your go-to summer, grilling meal.

Course Main Course

Cuisine American

Keyword Flank Steak Tacos with Garlicky Cilantro Chimichurri

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Marinade 1 day day

Total Time 1 hour hour 15 minutes minutes

Servings 8 people

Author Cathy Pollak

Ingredients

Marinade:

• 1/4 cup Dijon mustard
• 1/4 cup fresh lime juice
• 1 tbsp soy sauce
• 1 tsp Worcestershire sauce
• 2-1/2 lbs flank steak

Chimichurri:

• 2 cups minced cilantro (or parsley)
• 2-1/2 tbsps minced garlic (one in the jar works great)
• 2 tbsp minced fresh oregano
• 1/4 cup white wine vinegar
• zest of one lemon
• 1/4 cup fresh lemon juice
• 2 teaspoons red pepper flakes
• 3/4 tsp kosher salt
• 1/2 cup extra virgin olive oil
• 16 taco sized flour tortillas, warmed

Instructions

• Add all marinade ingredients to a large Ziploc bag and let meat sit overnight in the refrigerator. Remove meat from refrigerator and bag 30 minutes prior to cooking.
• In a medium bowl combine cilantro, garlic, oregano, white wine vinegar, lemon zest and juice, red pepper flakes and kosher salt. Whisk in olive oil. 
• When ready to cook the meat, start your Traeger grill on smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to 450 degrees F (high) and preheat, lid closed, for 10 to 15 minutes. 
• Lift the flank steak from the marinade (discard the marinade) and place on the grill grate. Grill with lid closed for 10-12 minutes on each side. However, grilling time will dependent on the thickness and starting temperature of your steak, so it can vary by a lot ~ longer or shorter. Feel free to use the temperature probe and grill to medium-rare.
• Transfer the steak to a cutting board and let rest for 5 minutes. Slice thinly on the diagonal across the grain. Serve immediately with warm tortillas and chimichurri sauce.

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The post Flank Steak Tacos with Garlicky Cilantro Chimichurri appeared first on Noble Pig.

My whole family loves this salad. Not only does it have the perfect crunch (hello dill pickles) it is packed with flavor between the bacon, ground beef and cheese. And the dressing has no added artificial sweeteners, which I tend to shy away from anyway. In fact, this salad won’t taste like anything low carb, it’s just delicious.

I have made lots of “cheeseburger” flavored meals in the past and we still love them. Have you ever tried my Bacon Cheeseburger Soup, Cheeseburger Mac and Cheese or my Cheeseburger Quiche? They’re definitely not low carb, but so delicious. And speaking of delicious, these Cheeseburger Fillo Squares with Copycat Big Mac Sauce get made frequently for game day. You can’t miss with any of these recipes.

However, for weeknight eating, this salad is the perfect meal and let’s me save the “bad eating” for the weekend, when things like sugar don’t count. Right?

What I like about this salad is I don’t have to mix it altogether if I don’t want to. In fact, I often make it and keep the individual ingredients separate. This allows me to throw together a portion at different times of the day. Keeping ingredients separate also helps if you have a household where everyone is on a different eating schedule or you want to pack some up and take for lunch on the go. It’s versatile either way.

Give this salad a chance and make it for dinner this week, I think you’ll like it.

The post Low Carb Bacon Cheeseburger Salad appeared first on Noble Pig.

I semi-ignored the continually mounting paperwork on my desk so that I could work in my garden. My containers on the deck are doing so well. They make me smile every time I see the flowers blooming. Next time I’ll take pictures of the flowers on the bottom deck…all shade varieties and more exotic.

It was either stare at our meadow, or do chores…guess what I chose?

But I did do some cooking and these sliders were one of the best dinner ideas I had. I actually started the meat in the slow-cooker the night before so that it was ready by morning. It made it so easy to get this going. A perfect summertime treat and the slow-cooker doesn’t heat up your house. Not that, that really matters in the Pacific Northwest (only some very select days).

Anyway, the sliders…SO GOOD! And with that sauce…my oldest boy said, “Mom, what’s in that sauce, I love it?” I told him, “A lot of things you dislike, onions, coffee, tomatoes, whiskey (he would hate it if he tried it).” Ha-ha…he was shocked that it just tasted good, it was eye-opening for him…in a good way.

Of course I used my favorite bacon, Carlton Farms, thick-cut and smoked, I swear it makes everything taste good. We love us some bacon in this house!!

You are going to love these! I used plain, crunchy, romaine lettuce instead of coleslaw because the sauce has enough “tang” on it’s own. However, a big crunchy dill pickle on the side and some salty, BBQ chips were a must!

Here is the perfect Pin.

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The post Beef Short-Rib Sliders with Whiskey-Bacon Barbecue Sauce appeared first on Noble Pig.

This particular recipe stood out because I love the idea of the ingredients together…hoisin and Sriracha. I love them both but had never incorporated them into the same meal.

The original recipe had things a little differently, and I changed them for a couple of different reasons.  First of all, I believe the cucumbers were added to this burger to give it a textural change while eating, soft burger-crunchy cucumber. However, when I thought about it, I knew that placing a hot burger on top of cucumbers would equal a mushy-cucumber result. The recipe also called for grilled scallions in 4″ slices as a topping.

What I did instead was make a relish with the Sriracha mayo, cucumber and grilled scallions.  I knew this would give a more crunchy result, and I still added more thinly sliced cucumbers to the ensemble, just for fun and looks.  One of the key flavor ingredients was using sesame oil to brush onto the scallions while grilling. This flavor really carried over nicely to the mayo-relish combo, so don’t leave this out.

My reason for adding the scallions to the mayo and not leaving them in 4″ pieces on the burger, well….experience. If you’ve ever tried to bite through a grilled scallion, well it’s hard to do, even though they are soft from the grilling process. You end up just pulling them off the burger in every bite and they usually hit your chin and well…it’s messy. There are none left on the burger and it defeats the purpose of having them there.

So I hope you enjoy this burger, it’s a nice change from just a slice of cheese and some onion.

Four Years Ago: Roasted Asparagus with a Honey-Citrus Dressing

The post Hoisin Burger with Sriracha Relish appeared first on Noble Pig.

Guinness Braised Brisket Recipe

Brisket is a tough, flat, piece of meat. It’s a chest muscle. The only way to cook it right, is low and slow…which is why we braise. And the Guinness adds a nice layer of deep complexity to the sauce, just like red wine does to a pot roast. However, since the barley used to make Guinness is roasted, you get this really deep flavor in dishes like this.

Braising melts all that intramuscular fat and works through the connective tissues. It’s a three method process and worth every minute of time spent. Braising includes browning, deglazing and simmering, but really, the meat is in the oven most of the time…you might as well just forget about it and go read a book.

The torture comes in with the amazing smells coming from the kitchen….it leaves me hungry all day. ALL. DAY. I end up snacking on things I shouldn’t because of that yummy meat smell. UGH. Let’s just say I might have eaten a few too many cookies yesterday. UGH. And why does smelling meat make me eat cookies?

Anyway…this will go perfectly on your St. Patrick’s Day table, just like this whiskey glazed corned beef would. I made some crunchy red potatoes on the side, just browning them in some butter, adding coarse salt and parsley. But this dish begs to be served with mashed potatoes as well…mostly to sop up all that yummy sauce.

More Guinness Recipes You Might Enjoy:

• • Chocolate Guinness Doughnuts
  • Guinness Sundae
  • Guinness Stout Ginger Cake
  • Beef Irish Stew
  • Guinness Stout Chocolate Layer Cake

   

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Guinness Braised Brisket appeared first on Noble Pig.