This low-carb version Beef & Broccoli is so simple and tasty. We use ground beef to keep it super budget friendly, utilizing ingredients you already have on hand.
There’s something really satisfying about beef and broccoli. It’s a great go-to meal when you don’t have a lot of time, and it’s really satisfying when you’re craving something flavorful.
I used to make a version of Beef & Broccoli before I went low-carb that had a lot of sugar in the sauce and was piled up on a bed of rice. It was incredible, but also packed with carbs.
No worries. I experimented a little with different options for a low-sugar sauce that fit into my keto lifestyle and didn’t skip a beat. I’ve been serving this version for dinner ever since.
You may not have even realized how much sugar is typically packed into a Beef & Broccoli sauce, but that’s okay. You can definitely enjoy this tasty dish without all those carbs.
You won’t miss the sugar in this version. We use a brown sugar substitute to give it some sweetness (you can also just use whatever granulated sugar substitute you normally use).
And we pile up the ground beef and broccoli on cauliflower rice in place of the regular rice. It’s so good.
How to Make Low-Carb Ground Beef & Broccoli
Heat the cooking oil in a large skillet over medium high heat. Add the broccoli florets and cook until just slightly tender, about 6 minutes.
You don’t want to fully cook them, because they’ll become soggy before you add them back in. I think it’s best when they have a slight bite. It adds texture to the dish.
Remove the broccoli and set it aside on a plate.
Add half the sesame oil to the pan along with the ground beef. Saute the beef, breaking it up into small pieces as it browns.
While you’re cooking the beef, you can mix up the sauce. Combine the soy sauce, chili oil, remaining sesame oil, brown sugar substitute, garlic and ginger in a bowl.
Once the meat is browned, lower the heat and add the broccoli back into the pan.
Pour in the sauce and stir the beef and broccoli together until the sauce is incorporated. Season with salt and pepper, to taste.
I usually serve it on top of cauliflower rice or on its own. Add on some more chili oil or sriracha if you like some more heat.
Notes About the Ingredients
A few notes about these ingredients. I always use low-sodium soy sauce because the full strength is just way too salty for me. You can also use tamari or liquid aminos.
For the chili oil, I use Lee Kum Kee Chiu Chow Style Chili Oil. I love this stuff. It’s quite spicy on its own, but when you add it into the dish, it’s very mild. You can use another type of chili oil, sriracha, or just leave it out if you don’t like heat. Substitute it with additional soy sauce, if you leave it out.
For the brown sugar substitute, I use Lakanto Golden or Swerve Brown. There are other choices available. You can use whatever version you have. You can also just use any granulated sugar substitute. Just stir it into the sauce until it is fully dissolved.
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Low Carb Ground Beef & Broccoli
- 1 tbsp cooking oil olive, coconut, peanut
- 1 lb ground beef
- 1 head of broccoli cut into florets
- 1/2 tbsp sesame oil divided
- 1 1/2 tbsp low-sodium soy sauce
- 1 tsp chili oil
- 1 tbsp brown sugar substitute or other granulated sugar substitute
- 1-2 cloves garlic minced
- 1 small piece ginger grated
- Salt and pepper to taste
- Heat the cooking oil in a large skillet over medium high heat. Add the broccoli florets and cook until just slightly tender, about 6 minutes. Remove from pan.
- Add half the sesame oil to the pan along with the ground beef. Saute, breaking up into small pieces as it browns.
- Meanwhile, combine the soy sauce, chili oil, remaining sesame oil, brown sugar substitute, garlic and ginger in a bowl.
- Once the meat is browned, lower the heat and add the broccoli back into the pan.
- Pour in the sauce and stir the beef and broccoli together until the sauce is incorporated. Season with salt and pepper, to taste.
- Serve on top of cauliflower rice or on its own.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.