This Broccoli Beef Bowl is perfect for a keto lunch or dinner – heck even breakfast! It’s a super easy recipe and a great one to make extra of for quick and healthy meals throughout the week.
I prefer to stay away from soy products in my diet as a way of maintaining a healthy hormone balance (soy is a known phytoestrogen which can impact your own levels of estrogen causing issues with reproduction, leading to infertility, hypothyroidism and cancer). Therefore, you will notice I use coconut aminos rather than soy sauce in this recipe. It can be a spendy purchase, but a little goes a long way! Also, it truly is worth extra costs here and there for better overall health.
In addition to the coconut aminos, I always opt for grass fed and finished beef (must be grass finished as well) that has had no added hormones or antibiotics. All of these things will impact your own level of inflammation and hormone balance!
This riced cauliflower and broccoli are both organic and from the frozen section in Costco! Frozen is an excellent option as it can actually be more fresh than “fresh” fruits and vegetables are (unless you shop the farmers market or grow your own!). I do love the farmers market but also love stocking the freezer with frozen for convenience. This produce is flash frozen which means the nutrients are locked in rather than the produce traveling on trucks from different parts of the country to make it to your local grocery store and losing nutrients by the day.
If you are interested in the ketogenic approach to nutrition, please head here to check out my Keto for Women Virtual Program!
- 1 lb Ground Beef (grass fed and finished)
- Pink Himalayan salt & pepper to taste
- 3 cups Brocolli florets
- 1 Cauliflower, 1 head
- 1 tbsp Ginger, freshly grated
- 4 cloves, Garlic (crushed)
- ½ cup Coconut aminos (rather than soy sauce)
- 2 tbsp Sesame oil
- 1 cup Hot water
- Brown the beef in a skillet, adding the salt and pepper to taste. Set aside.
- In a medium sized pot, steam the broccoli on the stove top until tender, but still with some crunch (nobody wants soggy broccoli!)
- For the riced cauliflower, chop up the florets of your washed head of cauliflower and add to a food processor. Use the pulse setting just until you have small, consistent pieces of cauliflower (you don’t want to turn it into soup, this shouldn’t take very many cycles of pulses). You can always purchase already “riced” cauliflower. I bought mine at Costco (go for organic whenever possible).
- I like to add a heaping Tbsp of butter (Kerrygold is my favorite) or Ghea and cook the cauliflower over medium heat until, like the broccoli, tender but not soggy!
- In a separate small/medium sized bowl, add your sauce ingredients. Whisk together and pour desired amount over prepared bowl (you can make your bowl however you like! You can mix it all together or layer…whatever you prefer). I added sesame seeds just because they’re pretty 🙂