Not really. The few vitamins that beef is lacking compared to RDVs are ones that compete with glucose for absorption. Vitamin C is a common one pointed to with this question. The reason we are recommended so much vitamin c is because most of it doesn't actually get absorbed, it passes right through due to competing with glucose. By removing the competition, the small amount of vitamin c in beef can be much more efficiently/completely absorbed and the individual won't become deficient.
For a long term example, people like to point to first nations/inuit tribes in northern Canada where edible vegetation is essentially nonexistent. Some tribes have survived and thrived for thousands of years on nothing but animals like seal, rabbit, and fish.