Ground Beef and Broccoli
I can’t pass up a good stir fry recipe, especially one that is truly a 30 minute meal. You can make this recipe with ground beef, chicken, or turkey. Feel free to add in whatever vegetables you have on hand as well. It even makes a great freezer meal to reheat for easy, healthy lunches and dinners! So….you sold yet?! See how easy this is to make below and don’t miss my pro tips for this recipe.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Sauté the broccoli in oil for about 4-5 minutes, set aside. Add ground beef and onions and cook/crumble over medium-high heat. Drain grease. Add bell peppers and cook for 1 minute.
Add sauce mixture and bring to a gentle boil. Let it simmer/reduce for 2-3 minutes. Remove cornstarch mixture from the fridge and give it a shake. Slowly stir it into the sauce. Let it continue to bubble gently until desired thickness is obtained. Reduce heat to low. Add broccoli back and stir to combine and heat through. Garnish with green onions and serve.
Keto Ground Beef and Broccoli
Cauliflower rice can be used instead of regular. Brown Sugar and Honey can be replaced with more keto-friendly sweeteners. I do feel that sweetener of some sort is necessary in this recipe to balance out the savory flavor from the soy sauce and beef broth. Consider skipping the cornstarch.
Pro Tips
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 in this recipe, 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.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. (Leftovers do freeze well!)
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Tried This Recipe?
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Wok– conducts heat well for this recipe and other stir fry recipes. Rice Cooker/Steamer Rubbermaid Containers with lids– I always use these to combine my corn starch + cold water. Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.
