Keto Ground Beef and Broccoli

This Ground Beef and Broccoli recipe is an easy 30 minute meal with a simple, flavorful sauce that your family will love eating with vegetables!

Ingredients

• 1 Tablespoon peanut oil, can sub vegetable or olive
• 3 cups broccoli florets, washed and patted dry
• 1 lb. ground beef
• 1 yellow onion, diced
• 1 red bell pepper, sliced
• Salt/White Pepper, to taste
• 2 Tablespoons cornstarch, + 2 tablespoons cold water
• 1 cup beef broth
• 1/4 cup soy sauce and 3 tablespoons packed brown sugar
• 1–2 tablespoons of honey, 2 cloves of minced garlic, 1/2 teaspoon of ground ginger, and 1 teaspoon of toasted sesame oil
• 3 cups cooked rice, any kind

For the amounts of each ingredient and full instructions, see the recipe card below this post.

Cooking Instructions

Cook the Broccoli

In oil, cook the broccoli for 4 to 5 minutes, then set it aside.

Cook the Beef and Peppers

Add the ground beef and onions and cook them over medium-high heat until they are crumbly. Get rid of the grease. Add the bell peppers and cook for one minute.

Add and Thicken the Sauce

Add the sauce mixture and bring to a low boil. Let it simmer or reduce for two to three minutes. Take the cornstarch mixture out of the fridge and shake it up. Add it to the sauce slowly. Let it keep bubbling gently until it reaches the right thickness.

Combine and Serve

Turn down the heat. Add broccoli back and stir to combine and heat through. Garnish with green onions and serve.

Step-by-Step Recipe Process

1. Prep Work

1. Combine cornstarch + 2 Tablespoons water in a covered container and shake to combine. Place in a cool location.
2. Combine remaining sauce ingredients in a medium bowl and set aside. Start with 1 tablespoon of honey and add another at the end if desired.

2. Cook the Broccoli

1. Heat the oil over medium heat. Add the broccoli and toss to coat. Cook for 4-5 minutes, until slightly softened. Remove and set aside.

3. Cook the Beef

1. Season the beef with salt/white pepper if desired. Cook and crumble the ground beef and diced onions over medium-high heat until browned and cooked through. Drain grease. Add sliced bell peppers and cook for 1 minute.

4. Add the Sauce

1. Add sauce mixture and bring to a boil. Let it simmer/reduce for 2-3 minutes. Shake the cornstarch mixture, then slowly stir it into the sauce. Let it continue to bubble gently until desired thickness is obtained.

5. Add the Broccoli Back

1. Reduce heat to low. Add broccoli back and stir to combine and heat through. Garnish with green onions and serve over rice! See notes for my process on making perfectly cooked, flavorful rice.

Additional Tips and Variations

• Cauliflower rice can be used instead of regular.
• Brown Sugar and Honey can be replaced with more keto-friendly sweeteners. Sweetener helps balance the savory flavor from the soy sauce and beef broth.
• Consider skipping the cornstarch.
• Ground Turkey or Ground Chicken may also be used in this recipe. You can also make my Chicken and Broccoli Stir Fry with chicken breasts!
• Frozen Broccoli may also be used. Thaw and pat dry and proceed as outlined in the recipe.
• Ingredient Additions include julienned carrots, water chestnuts, celery, kale, and more.
• Topping Options include green onions, roughly chopped peanuts, sesame seeds, crunchy chow mein noodles, and sliced almonds.
• To Control the Sodium, consider using low sodium soy sauce and/or reduced sodium broth. Some soy sauce brands contain more salt than others.
• Tip for cooking rice: Add chicken bouillon to the water for added flavor. Let it stand in the pot with the cover on for 10 minutes after simmering to let the rice release from the bottom.

My Process for Perfectly Cooked Rice

1. Bring 2 cups of water to a boil. (I add 2 chicken bouillon cubes to the water for enhanced flavor.)
2. Add 1 cup of white long grain rice and let the liquid come back up to a boil.
3. Cover tightly and reduce heat to a gentle simmer for 15 minutes. (I set my heat to low.)
4. Take it off the heat and let it sit in the pot for 10 minutes with the lid on. Any rice that is stuck to the bottom will come loose.
5. This yields 3 cups of flavorful, perfectly cooked rice. I use a Dutch oven for this which conducts heat well.
6. Note that other varieties of rice may require different liquid measurements and/or cooking times.

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. (Leftovers do freeze well!)

Nutrition Information

The Nutrition Information is per serving, there are 4 servings in this recipe, and the rice is included. Note that the nutritional information shared is an estimate.

• Calories: 488kcal
• Carbohydrates: 65g
• Protein: 32g
• Fat: 11g
• Saturated Fat: 4g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 5g
• Trans Fat: 0.4g
• Cholesterol: 70mg
• Sodium: 1138mg
• Potassium: 842mg
• Fiber: 4g
• Sugar: 21g
• Vitamin A: 1357IU
• Vitamin C: 102mg
• Calcium: 80mg
• Iron: 4mg