25+ Tasty Friday Night Paleo Beef Recipes for a Healthy Weekend Feast

Looking to spice up your Friday nights with a healthy and flavorful dinner?

The Paleo diet, focused on whole foods like lean meats, vegetables, fruits, and healthy fats, offers an exciting way to enjoy delicious and nutritious meals.

This collection of 25+ Friday Paleo beef recipes is designed to give you everything you need for a satisfying meal that aligns with your healthy lifestyle.

Whether you’re hosting a family gathering or winding down after a busy week, these recipes will make your Fridays something to look forward to.

From hearty steaks to savory stir-fries, we’ve got you covered with a variety of beef dishes that are perfect for any occasion.

Get ready to enjoy tender, juicy beef that’s bursting with flavor and nutrition!

25+ Tasty Friday Night Paleo Beef Recipes for a Healthy Weekend Feast

With these 25+ Paleo beef recipes, your Friday nights will never be the same again. No more scrambling for meal ideas or settling for unhealthy takeout.

Instead, you’ll have a variety of mouthwatering dishes that adhere to the principles of the Paleo diet, making it easier than ever to enjoy nutritious meals without sacrificing taste.

From slow-cooked beef to quick stir-fries, there’s something here for every palate and cooking skill level. ‘

So, gather your ingredients, fire up the stove, and get ready to savor the goodness of these Paleo-friendly beef dishes.

Here’s to healthier, tastier Fridays ahead!

Paleo Beef Stir-Fry with Veggies

This quick and easy paleo beef stir-fry is packed with nutritious veggies and tender beef, all sautéed in a delicious blend of coconut oil and tamari sauce. It’s a fantastic choice for a healthy, low-carb, and keto-friendly lunch. The colorful vegetables add texture and flavor, while the beef provides ample protein to keep you satisfied throughout the day.

Ingredients:

• 1 lb of grass-fed beef (sirloin or flank steak)
• 1 tablespoon coconut oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 2 tablespoons tamari sauce (or coconut aminos for a soy-free option)
• 1 teaspoon garlic powder
• 1 teaspoon ginger, grated
• Salt and pepper, to taste
• 1 tablespoon sesame seeds (optional, for garnish)

Instructions:

1. Slice the beef into thin strips against the grain. Set aside.
2. Heat the coconut oil in a large skillet over medium-high heat.
3. Add the sliced beef to the skillet and stir-fry for 3-5 minutes until browned and cooked through. Remove from the skillet and set aside.
4. In the same skillet, add the bell pepper, zucchini, and broccoli. Stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.
5. Add the tamari sauce, garlic powder, and ginger to the skillet. Stir well to combine.
6. Return the beef to the skillet and toss everything together until well-mixed. Season with salt and pepper to taste.
7. Serve hot, garnished with sesame seeds if desired.

This paleo beef stir-fry is not only quick to prepare but also offers a nutrient-packed, low-carb meal. The combination of beef and veggies makes it a great choice for anyone following a keto or paleo diet. It’s perfect for a busy Friday lunch when you want something light yet satisfying. The stir-fry is full of flavor, and the healthy fats from coconut oil provide an energy boost without the carbs.

Grilled Paleo Beef Tacos (Lettuce Wraps)

These grilled paleo beef tacos are a fun, flavorful way to enjoy taco night without the carbs. Instead of tortillas, use fresh lettuce leaves as wraps. The seasoned ground beef, along with a variety of fresh toppings, makes for a delicious and filling lunch option that’s low-carb and keto-friendly. Perfect for a Friday meal when you’re craving tacos but want to stick to your paleo and keto lifestyle.

Ingredients:

• 1 lb ground grass-fed beef
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 8 large lettuce leaves (romaine or butter lettuce)
• Toppings: diced tomatoes, avocado, cilantro, lime wedges, diced onions, and salsa

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through (about 5-7 minutes).
3. Add the chili powder, cumin, garlic powder, onion powder, salt, and pepper to the beef, stirring to coat evenly. Cook for another 2 minutes to allow the flavors to meld.
4. While the beef is cooking, prepare your lettuce wraps by washing and drying the leaves.
5. Once the beef is ready, remove from heat. Spoon the beef mixture into each lettuce leaf.
6. Add your choice of toppings: diced tomatoes, avocado, onions, cilantro, and a squeeze of lime juice.
7. Serve with a side of salsa and enjoy!

These grilled paleo beef tacos are a refreshing and healthy alternative to traditional tacos. The beef is full of bold, smoky flavors, while the fresh toppings give the wraps a burst of freshness. Using lettuce wraps in place of tortillas ensures that the meal stays low in carbs and fits perfectly within a keto or paleo diet. These tacos are satisfying, tasty, and easy to make, making them an ideal lunch option for a Friday.

Beef and Mushroom Paleo Meatballs

These paleo beef and mushroom meatballs are juicy, tender, and bursting with umami flavor. The combination of grass-fed beef and sautéed mushrooms creates a rich and savory filling that’s perfect for a low-carb, keto-friendly lunch. Served on their own or with a side of steamed vegetables, these meatballs make a filling, satisfying meal that will keep you energized all afternoon.

Ingredients:

• 1 lb ground grass-fed beef
• 1 cup mushrooms, finely chopped
• 1/4 cup almond flour
• 1 large egg
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil (for cooking)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the chopped mushrooms and sauté for 4-5 minutes until softened. Remove from heat and allow them to cool slightly.
3. In a large mixing bowl, combine the ground beef, sautéed mushrooms, almond flour, egg, parsley, garlic, oregano, salt, and pepper. Mix until well combined.
4. Form the mixture into meatballs, about 1-2 inches in diameter, and place them on a baking sheet lined with parchment paper.
5. Bake the meatballs for 20-25 minutes, or until they are cooked through and golden brown on the outside.
6. Serve with a side of steamed vegetables or a salad of your choice.

These beef and mushroom paleo meatballs are a fantastic lunch option for those on a keto or paleo diet. The combination of beef and mushrooms provides a rich, satisfying flavor while keeping the meal low-carb. The almond flour helps bind the meatballs without adding carbs, making them a great choice for anyone looking to maintain ketosis. These meatballs are versatile, easy to make, and perfect for a fulfilling Friday lunch. Enjoy them on their own or paired with a side of veggies for a complete meal.

Paleo Beef and Avocado Salad

This paleo beef and avocado salad is a refreshing and nutrient-packed option for a Friday lunch. Tender strips of seasoned grass-fed beef are paired with creamy avocado, mixed greens, and a light olive oil dressing. It’s an incredibly filling yet light salad that offers a great balance of protein, healthy fats, and fiber—all without the carbs. Perfect for those who want to keep it fresh and light without compromising on flavor.

Ingredients:

• 1 lb grass-fed beef (flank steak or sirloin)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 2 avocados, sliced
• 4 cups mixed greens (spinach, arugula, etc.)
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 2 tablespoons olive oil (for dressing)
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard (optional)

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the beef with smoked paprika, garlic powder, salt, and pepper.
2. Sear the beef on both sides for 4-5 minutes, or until it reaches your desired level of doneness. Remove from heat and let it rest for 5 minutes before slicing into thin strips.
3. In a large bowl, combine the mixed greens, cucumber, red onion, and avocado slices.
4. In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard (if using) to make the dressing. Season with salt and pepper to taste.
5. Add the sliced beef to the salad and drizzle with the dressing. Toss gently to combine.
6. Serve immediately and enjoy!

This beef and avocado salad is a deliciously satisfying lunch option for anyone following a paleo or keto diet. The healthy fats from the avocado and olive oil provide plenty of energy, while the grass-fed beef ensures a protein-packed meal. The fresh vegetables add crunch and flavor, making it a refreshing choice for a Friday lunch. This recipe is quick to prepare, light, and perfect for a low-carb meal.

aleo Beef Wellington Bites

These paleo beef Wellington bites are a bite-sized version of the classic dish, minus the carbs. Ground beef is mixed with finely chopped mushrooms, wrapped in a paleo-friendly puff pastry made with almond flour, and baked until golden brown. These bites are an elegant and tasty lunch option that’s perfect for a special occasion or simply to enjoy a sophisticated meal on a Friday.

Ingredients:

• 1 lb ground grass-fed beef
• 1 cup mushrooms, finely chopped
• 1/4 cup onion, finely chopped
• 2 tablespoons ghee or coconut oil
• 1 tablespoon fresh thyme, chopped
• 1/4 cup almond flour
• 1 large egg (for egg wash)
• Salt and pepper, to taste
• 1 sheet of paleo-friendly puff pastry (made with almond flour)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Heat ghee or coconut oil in a skillet over medium heat. Add the onions and mushrooms, cooking for 5-7 minutes until they soften and release moisture. Add salt, pepper, and thyme, and cook for another 2 minutes. Remove from heat and let cool.
3. In a mixing bowl, combine the ground beef, mushroom mixture, and almond flour. Mix until fully combined.
4. Roll out the paleo puff pastry on a lightly floured surface. Cut into squares (about 3×3 inches).
5. Spoon a small amount of the beef mixture into the center of each square. Fold the pastry over the filling, pinching the edges to seal.
6. Brush the top of each pastry with a beaten egg for a golden finish.
7. Place the bites on the baking sheet and bake for 20-25 minutes, or until golden and crispy.
8. Serve warm and enjoy these delicious Wellington bites!

These paleo beef Wellington bites are a delightful and gourmet lunch option that offers all the flavor of the traditional dish without the carbs. The savory ground beef combined with the earthy mushrooms and the buttery almond flour pastry creates a rich, satisfying bite. These little treats are perfect for a Friday lunch when you want something special and indulgent while sticking to your paleo or keto lifestyle.

Spicy Beef Lettuce Wraps

These spicy beef lettuce wraps are a flavorful and satisfying low-carb meal that’s quick and easy to prepare. Ground beef is seasoned with a zesty blend of spices and served in crisp lettuce leaves for a fresh, crunchy bite. The spicy kick from the seasonings is balanced by the cool crunch of the lettuce, making these wraps a perfect Friday lunch. It’s a fun way to enjoy a bold-flavored meal while staying on track with your paleo and keto diet.

Ingredients:

• 1 lb ground grass-fed beef
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to spice preference)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 8 large lettuce leaves (romaine or butter lettuce)
• 1/4 cup diced tomatoes
• 1/4 cup sliced green onions
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon salsa (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon.
2. Add the chili powder, paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper to the beef. Stir well to coat the beef with the spices. Cook for another 2-3 minutes until the beef is fully seasoned and cooked through.
3. While the beef is cooking, prepare the lettuce leaves by washing and drying them.
4. Once the beef is ready, remove it from heat and set aside.
5. Spoon the spicy beef into each lettuce leaf and top with diced tomatoes, green onions, cilantro, lime juice, and a drizzle of salsa if desired.
6. Serve immediately and enjoy!

These spicy beef lettuce wraps are a delicious and vibrant option for a low-carb lunch. The combination of seasoned beef, fresh toppings, and the crunch of lettuce wraps makes for an exciting, flavorful meal. The spice level is adjustable, so you can make them as mild or fiery as you prefer. These wraps are not only keto and paleo-friendly, but they’re also quick and easy to make, making them perfect for a satisfying Friday lunch.

Paleo Beef and Veggie Skewers

These paleo beef and veggie skewers are a simple, flavorful, and visually stunning lunch option. Tender chunks of marinated beef are paired with colorful vegetables like bell peppers, zucchini, and onions, then grilled to perfection. The marinated beef is juicy and savory, while the veggies offer a satisfying crunch. Perfect for grilling season or anytime you want a quick and nutritious meal that’s both low-carb and keto-friendly.

Ingredients:

• 1 lb grass-fed beef (sirloin or tenderloin), cut into 1-inch cubes
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced into thick rounds
• 1 red onion, cut into chunks
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh thyme or rosemary, chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Skewers (wooden or metal)

Instructions:

1. In a bowl, combine the olive oil, balsamic vinegar, fresh thyme, garlic, salt, and pepper. Add the beef cubes and toss to coat. Let it marinate for at least 30 minutes (or up to overnight in the fridge).
2. Preheat your grill or grill pan to medium-high heat.
3. Thread the marinated beef, bell pepper, zucchini, and onion onto the skewers, alternating between the beef and vegetables.
4. Grill the skewers for 5-7 minutes on each side, or until the beef reaches your desired level of doneness and the vegetables are tender.
5. Remove from the grill and serve immediately.

These paleo beef and veggie skewers are a perfect Friday lunch for anyone following a low-carb or keto diet. The marinated beef is packed with flavor, while the grilled vegetables add a healthy crunch. They’re easy to prepare, fun to eat, and full of wholesome ingredients. Whether you’re grilling outdoors or using a grill pan indoors, this dish is sure to be a crowd-pleaser and a great way to enjoy a balanced, protein-packed meal.

Paleo Beef Bolognese

This paleo beef bolognese is a rich, savory sauce made with grass-fed beef, tomatoes, and aromatic vegetables. The sauce is slow-cooked to develop deep flavors and can be served over spiralized zucchini or spaghetti squash for a delicious low-carb, keto-friendly meal. It’s a satisfying and hearty dish that’s perfect for a Friday lunch or dinner, and it will keep you full and satisfied without any carbs from traditional pasta.

Ingredients:

• 1 lb ground grass-fed beef
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, grated or finely chopped
• 2 celery stalks, finely chopped
• 1 can (14 oz) crushed tomatoes (make sure no added sugar)
• 1/4 cup red wine (optional)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper, to taste
• 2 medium zucchini (for spiralizing)
• Fresh basil (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, and sauté for 2-3 minutes until softened.
2. Add the grated carrots and chopped celery to the skillet, and cook for another 5 minutes, stirring occasionally.
3. Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon.
4. Once the beef is cooked, add the crushed tomatoes, red wine (if using), oregano, basil, salt, and pepper. Stir well and let the sauce simmer on low heat for 20-30 minutes, stirring occasionally.
5. While the sauce is simmering, spiralize the zucchini to create “noodles.” Alternatively, you can roast or sauté spaghetti squash to serve as the base.
6. Once the bolognese sauce is ready, serve it over the zucchini noodles or spaghetti squash. Garnish with fresh basil.

This paleo beef bolognese is a comforting and satisfying dish that’s perfect for a low-carb or keto lunch. The rich and hearty sauce pairs wonderfully with spiralized zucchini or spaghetti squash, creating a pasta-like experience without the carbs. The beef adds protein and flavor, while the vegetables contribute to the overall texture and taste. This is a great option if you’re craving a warm, filling meal while staying on track with your paleo and keto lifestyle.

Paleo Beef Meatball Soup

This paleo beef meatball soup is a hearty and comforting meal that’s perfect for a cold Friday lunch. The tender, juicy meatballs are made with grass-fed beef, and the broth is packed with savory vegetables like carrots, celery, and tomatoes. This soup is low in carbs and full of healthy fats and protein, making it a great choice for those following a keto or paleo diet. It’s an easy-to-make, one-pot dish that’s both filling and nutritious.

Ingredients:

• 1 lb ground grass-fed beef
• 1/4 cup almond flour
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 4 cups beef broth (make sure it’s paleo-friendly)
• 1 carrot, diced
• 2 celery stalks, diced
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1/2 teaspoon dried thyme
• Fresh parsley (for garnish)

Instructions:

1. In a mixing bowl, combine the ground beef, almond flour, egg, garlic, oregano, salt, and pepper. Mix well and form the mixture into small meatballs, about 1 inch in diameter.
2. In a large pot, heat the beef broth over medium-high heat. Add the diced carrots, celery, and diced tomatoes to the pot and bring to a simmer.
3. Gently drop the meatballs into the simmering broth. Let the soup cook for 15-20 minutes, or until the meatballs are fully cooked through and the vegetables are tender.
4. Season the soup with thyme, salt, and pepper to taste.
5. Ladle the soup into bowls and garnish with fresh parsley.

This paleo beef meatball soup is a comforting and satisfying lunch option that’s perfect for anyone following a keto or paleo diet. The meatballs are tender and flavorful, while the broth is rich and nourishing. The vegetables add fiber and nutrients, making this soup a well-rounded, low-carb meal. It’s an easy-to-make dish that will fill you up and keep you warm—ideal for a cozy Friday lunch.

Paleo Beef Tostadas (Lettuce Wraps)

These paleo beef tostadas are a great way to enjoy a traditional Mexican dish while keeping things keto and paleo-friendly. Instead of a crispy corn tortilla, use large lettuce leaves to wrap the seasoned beef and fresh toppings. The tender ground beef is flavored with zesty spices, and you can load it up with your favorite toppings like avocado, salsa, and cilantro. These tostadas are a fun and fresh way to enjoy a flavorful lunch without the carbs.

Ingredients:

• 1 lb ground grass-fed beef
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 8 large lettuce leaves (romaine or butter lettuce)
• 1 avocado, sliced
• 1/2 cup diced tomatoes
• 1/4 cup sliced red onions
• Fresh cilantro, chopped
• Salsa (optional)
• Lime wedges (for serving)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon.
2. Add the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir to combine and cook for another 2-3 minutes to allow the flavors to meld.
3. While the beef is cooking, prepare your lettuce leaves by washing and drying them.
4. Once the beef is ready, remove from heat and set aside.
5. To assemble, spoon the beef mixture onto each lettuce leaf. Top with sliced avocado, diced tomatoes, red onions, fresh cilantro, and salsa.
6. Serve with lime wedges on the side for a burst of freshness.

These paleo beef tostadas are a light and refreshing lunch that still delivers all the flavors of a classic tostada. The lettuce leaves provide the perfect crunch and freshness without the carbs of a tortilla, while the seasoned beef is rich and savory. Add your favorite toppings for a customizable, delicious meal that’s perfect for a Friday lunch. They’re quick to make, fun to eat, and completely keto and paleo-approved.

Paleo Beef Chili

This hearty paleo beef chili is the ultimate comfort food for a low-carb, keto-friendly lunch. Made with ground grass-fed beef, bell peppers, onions, and a mix of warm spices, this chili is both flavorful and filling. Without beans, it’s a perfect keto option, but you’ll still get all the satisfying richness of a classic chili. Top it off with avocado or a dollop of sour cream for an extra touch of creaminess.

Ingredients:

• 1 lb ground grass-fed beef
• 1 tablespoon olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1 cup beef broth (or water)
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped (for garnish)
• 1 avocado, sliced (for topping)
• Sour cream (optional, for topping)

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add the diced onion and bell pepper, cooking for 4-5 minutes until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Add the ground beef to the pot and cook until browned, breaking it apart with a spoon.
4. Stir in the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Cook for 2-3 minutes to allow the spices to bloom.
5. Add the diced tomatoes and beef broth to the pot. Stir to combine and bring to a simmer.
6. Reduce the heat and let the chili simmer for 20-30 minutes, stirring occasionally, until the flavors have developed.
7. Taste and adjust seasoning as needed.
8. Serve the chili hot, topped with fresh cilantro, sliced avocado, and a dollop of sour cream if desired.

This paleo beef chili is a flavorful, hearty meal that’s perfect for a Friday lunch. It’s rich in protein and healthy fats, while staying low in carbs and completely keto-friendly. The combination of spices creates a warming, savory dish that’s both satisfying and comforting. Topped with creamy avocado or sour cream, this chili will keep you full and energized for the rest of the day. It’s an ideal meal for when you want something filling, but still light and healthy.

Paleo Beef Fajita Bowl

This paleo beef fajita bowl is a deliciously colorful, low-carb dish that’s bursting with fresh flavors. The beef is cooked with fajita seasoning, then paired with sautéed bell peppers and onions for that classic fajita taste. Served over cauliflower rice, this dish is a healthy, filling lunch that’s perfect for anyone following a keto or paleo diet. It’s simple to make, yet full of flavor, making it a great choice for a Friday lunch.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 2 bell peppers, sliced
• 1 small onion, sliced
• 2 cups cauliflower rice (fresh or frozen)
• Fresh cilantro, chopped (for garnish)
• 1 avocado, sliced (for topping)
• Salsa (optional, for topping)

Instructions:

1. In a bowl, combine the sliced beef with lime juice, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Toss to coat the beef evenly in the spices.
2. Heat olive oil in a skillet over medium-high heat. Add the beef to the skillet and cook for 3-5 minutes, stirring occasionally, until browned and cooked through. Remove the beef from the skillet and set aside.
3. In the same skillet, add the sliced bell peppers and onions. Sauté for 4-5 minutes until they’re tender and slightly caramelized.
4. While the vegetables are cooking, prepare the cauliflower rice. If using frozen, heat in the microwave or sauté in a pan until warmed through.
5. To assemble the fajita bowl, place a base of cauliflower rice in each bowl. Top with the cooked beef, sautéed bell peppers and onions, sliced avocado, and fresh cilantro.
6. Add salsa on top if desired and serve.

This paleo beef fajita bowl is an explosion of flavors and textures, perfect for a low-carb, keto-friendly lunch. The seasoned beef pairs beautifully with the sautéed veggies and cauliflower rice, providing a filling meal that’s rich in protein and healthy fats. It’s a great way to enjoy fajita flavors without the carbs of traditional tortillas. This dish is versatile and can be customized with your favorite toppings, making it an excellent choice for a quick, flavorful Friday lunch.

Paleo Beef Stir-Fry

This paleo beef stir-fry is a quick, flavorful, and healthy lunch option that’s packed with colorful vegetables and tender strips of beef. The savory sauce, made with coconut aminos and a blend of spices, adds depth and flavor to the dish without any added sugars or gluten. It’s a perfect choice for a busy Friday when you want something nutritious but easy to prepare. Serve it over cauliflower rice for a satisfying, low-carb meal.

Ingredients:

• 1 lb grass-fed beef (flank steak or sirloin), thinly sliced
• 2 tablespoons olive oil or coconut oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced into half-moons
• 1 cup broccoli florets
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons coconut aminos
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 teaspoon sesame oil (optional)
• 1/2 teaspoon ground ginger
• Salt and pepper, to taste
• 2 cups cauliflower rice (for serving)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced beef and stir-fry for 3-4 minutes until browned. Remove the beef from the skillet and set aside.
2. In the same skillet, add the remaining olive oil. Add the onion, garlic, bell pepper, zucchini, and broccoli. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
3. Add the cooked beef back into the skillet. Pour in the coconut aminos, rice vinegar, sesame oil (if using), ground ginger, salt, and pepper. Stir everything together and cook for another 2-3 minutes to allow the flavors to combine.
4. While the stir-fry is cooking, prepare the cauliflower rice by sautéing it in a pan with a little olive oil for 3-4 minutes, or heating it in the microwave if using frozen.
5. Serve the stir-fry over the cauliflower rice and enjoy!

This paleo beef stir-fry is a quick and delicious way to enjoy a well-rounded, low-carb lunch. The tender beef paired with the colorful vegetables and flavorful sauce makes for a satisfying meal. The stir-fry is versatile, and you can swap in your favorite veggies depending on what you have on hand. The cauliflower rice provides a perfect, low-carb base that keeps the meal filling and keto-friendly, making it ideal for a busy Friday lunch.

Paleo Beef Zucchini Noodles

This paleo beef zucchini noodles dish is a perfect combination of savory beef and fresh vegetables. The thin, curly zucchini noodles are a great low-carb substitute for pasta, and the beef is cooked with onions, garlic, and a touch of coconut aminos to bring everything together. It’s an easy, flavorful, and nutrient-packed meal that’s great for lunch on a paleo or keto diet.

Ingredients:

• 1 lb ground grass-fed beef
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 medium zucchinis, spiralized into noodles (or use a julienne peeler)
• 1 tablespoon coconut aminos
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.
2. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through.
4. Stir in the coconut aminos, oregano, red pepper flakes (if using), salt, and pepper. Cook for another 2 minutes to allow the flavors to meld together.
5. Add the spiralized zucchini noodles to the skillet and toss to combine with the beef mixture. Cook for 2-3 minutes until the zucchini noodles are just tender, but still al dente.
6. Taste and adjust seasoning as needed.
7. Serve the beef zucchini noodles in bowls, garnished with fresh basil or parsley.

These paleo beef zucchini noodles are a light yet satisfying option for a Friday lunch. The zucchini noodles provide a fresh, low-carb base, while the savory beef mixture adds protein and flavor. This dish is easy to make and full of healthy ingredients, making it the perfect low-carb alternative to traditional pasta. It’s a delicious and nourishing way to enjoy a hearty meal on a paleo or keto diet.

Paleo Beef Stuffed Bell Peppers

These paleo beef stuffed bell peppers are a great way to enjoy a low-carb, keto-friendly lunch that’s packed with flavor and nutrients. The bell peppers are filled with a savory mixture of ground beef, tomatoes, onions, and spices, then baked until tender. The result is a warm, comforting meal that’s perfect for a Friday lunch or dinner. Serve with a side of fresh salad or roasted vegetables for a complete meal.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground grass-fed beef
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh parsley or cilantro (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. Heat olive oil in a skillet over medium heat. Add the diced onion and garlic, and cook for 3-4 minutes until softened.
3. Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned.
4. Stir in the diced tomatoes, tomato paste, oregano, cumin, salt, and pepper. Cook for another 5-7 minutes, until the mixture thickens and the flavors meld together.
5. Stuff the bell peppers with the beef mixture and place them in a baking dish.
6. Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
7. Garnish with fresh parsley or cilantro before serving.

These paleo beef stuffed bell peppers are a comforting and delicious option for a Friday lunch. The sweet, tender bell peppers perfectly complement the savory beef filling, making this dish both satisfying and flavorful. It’s a low-carb, keto-friendly meal that’s easy to make, yet feels indulgent and hearty. Serve with a side salad for an even more complete and balanced meal. This recipe is perfect for meal prepping and can be enjoyed throughout the week.

Note: More recipes are coming soon