Ground Beef & Mushroom Endive
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.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 1 lb Ground Beef
- 5 Pieces Dried Shiitake Mushrooms
- 1/2 tsp Salt
- 2 Stalks Green Onion
- 1 tsp Ginger Grated
- 2 Cloves Garlic
- 1 tbsp Soy Sauce
- 1 tsp Sesame Oil
- 1 tbsp Sriracha
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.
Cut stems off shiitake mushrooms and dice shiitake mushrooms into 1/4 x 1/4 inch cubes. You can discard the stems.
Cut ends off endives, peel leaves and plate.
Finely slice green onions and set aside.
Grate ginger with a grater and set aside.
Grind garlic with a grinder or a garlic press.
In a skillet, brown ground beef on high heat approx. 5 minutes. Once browned, sprinkle in salt and transfer ground beef to a holding plate leaving juices inside.
In the same skillet on high heat, add green onion, garlic, and ginger and cook until fragrant approx 2 minutes stirring constantly.
Add chopped mushrooms and continue stirring for 3 minutes.
Add ground beef back into the skillet and mix well.
Add Soy Sauce and Sesame Oil, mix well and cook for an additional 2 minutes.
Scoop contents of the skillet into each endive and top with Sriracha.