Ground Beef & Mushroom Endive Boats


This dish was created from me going to Trader Joes and, as usual, buying something I didn’t have a plan for.  This time it was endives.  I saw them and I thought, “I’ll make something with this,” but the truth is that I forgot about them in the fridge. 

Four days later, I saw them at the bottom of the vegetable drawer and I thought, “shoot, the endives!”.  I didn’t want them to go bad, so I ended up throwing a few things together and to make endive boats for my afternoon low-carb/keto snack. 

Surprisingly, they turned out really delicious and before I knew it, everyone ate them and they were gone.  So I decided, this recipe needs to go on our website.

This dish really is the perfect low-carb/keto snack or meal for that matter.  Also, it would be great as an appetizer when you have guests over because it plates well and looks impressive. 

The Dried Shiitake Mushrooms really add to the flavor of the ground beef creating a  savory umami taste while the endives add a slight bitter refreshing crunch as you eat it.

Now, let’s get started!

Prepping Time 10M

Cook Time 10M

Total Time 20M

Net Carb/Serv 0.25g

Servings 10-14 Bites

Ingredients

Directions

1) Gather all ingredients.

2) Soak Shiitake Mushrooms in a bowl of water enough to submerge them for 10 minutes or until soft.  They will float so you can use a plate to weigh them down.

3) With a knife, cut stems off shiitake mushrooms and discard.

4) Dice shiitake mushrooms into 1/4 x 1/4 inch cubes.

5) Cut ends off endives and peel leaves and plate.

6) Finely slice green onions.  Set aside.

7) Grate ginger with a grater.  Set aside.

8) Grind or press garlic and set aside.

9) In a skillet, brown ground beef on high heat approx. 5 minutes. Add salt.

10) Remove ground beef from the skillet, leaving juices and set aside.

11) In the same skillet on high heat, add green onion, garlic, and ginger and cook until fragrant approx 2 minutes stirring constantly.

12) Add mushrooms and continue stirring for 3 minutes.

13) Add ground beef back in the skillet and combine.

14) Add Soy Sauce and Sesame Oil stir an additional 2 minutes.

15) Scoop contents of the skillet into each endive, garnish with green onion and sriracha.

Enjoy your endive boats!

If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!

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Ground Beef & Mushroom Endive Boats

The BEST Asian Low-Carb/Keto recipe for Gorund Beef and Mushroom Endives. Bold flavors and addictive. Net Carb/Serv 0.25g. Step by step directions with pictures make this recipe so quick, easy and worth the effort.
5 from 2 votes
Course: Main Course
Cuisine: Asian Fusion
Keyword: asianvegetables, avocadoketosnack, ketogroundbeef
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 10
Print Recipe

Ingredients

  • 1 lb Ground Beef
  • 5 Whole Dried Shiitake Mushrooms
  • 1/2 tsp Salt
  • 2 Stalk Green Onion
  • 1 tsp Grated Ginger
  • 2 Cloves Garlic
  • 1 tbsp Soy Sauce
  • 1 tsp Sesame Oil

Instructions

  • Gather all ingredients.
  • Soak shiitake mushrooms in a bowl of water enough to submerge them for 10 minutes or until soft. They will float so you can use a plate to weigh them down.
  • With a knife, cut stems off shiitake mushrooms and discard.
  • Dice shiitake mushrooms into 1/4 x 1/4 inch cubes.
  • Cut ends off endives and peel leaves and plate.
  • Finely slice green onions. Set aside.
  • Grate ginger with a grater. Set aside.
  • Grind or press garlic and set aside.
  • In a skillet, brown ground beef on high heat approx. 5 minutes. Add salt.
  • Remove ground beef from the skillet, leaving juices and set aside.
  • In the same skillet on high heat, add green onion, garlic, and ginger and cook until fragrant approx 2 minutes stirring constantly.
  • Add mushrooms and continue stirring for 3 minutes.
  • Add ground beef back in the skillet and combine.
  • Add soy sauce and sesame oil stir an additional 2 minutes.
  • Scoop contents of the skillet into each endive, garnish with green onion and sriracha.

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