Riced Broccoli & Beef Bowls

Riced Broccoli & Beef Bowls

These riced broccoli and beef bowls are not your average Chinese takeout beef and broccoli. And that’s a good thing!

And can we talk about the newest player in the “riced” game?? H-e-l-l-o riced broccoli! To be completely honest, I’m not a huge fan of broccoli and I don’t usually buy it to make ever. I’d rather have cauliflower!

You will not miss that overly saucy and salty stuff (and the fortune cookie that goes with it) when you try this super simple better-for-you version of beef and broccoli. Not to mention these bowls are packed with protein, fiber, and vitamin C and calcium rich broccoli.

It’s a total game changer because I found that I like the texture a lot better than stalks of broccoli. You can get creative by using it as rice in a stir fry, on top of salads, in smoothies (if you dare), and as a great base for protein like steak, chicken or fish.

My Instagram post was sponsored by Cece’s Veggie Noodle Co, but all opinions are my own! I’ve been getting many of their products for quite some time now, and truly amazed at how versatile they all are! If you’ve been following me on Instagram, then you know I’m crazy for the butternut squash noodles!



Riced Broccoli & Beef Bowls
Prep time: 
Cook time: 
Total time: 
  • 1 package riced broccoli or if making at home, one head of broccoli riced using food processor
  • 1 lb beef sirloin ( I used Pre Brands)
  • 1 tsp avocado oil
  • 1 tsp almond flour
  • ¼ cup more almond butter for coating the beef before frying
  • 2 peppers
  • 1 tsp red pepper flakes
  • 2 scallions
  • Handful of sesame seeds
  • For the ginger sauce
  • 1 tbsp avocado oil
  • 1 tsp garlic, minced
  • ½ tsp grated ginger
  • ¼ cup brown sugar
  • ¼ cup low-sodium soy sauce
  • ⅓ cup extra oil for frying
  • ⅓ cup water
  1. Start by slicing your scallions and peppers.
  2. Mince the garlic and ginger.
  3. Using a cast iron skillet grill the steak for approximately 6 minutes on east side. Let rest for 5 minutes.
  4. Next make your sauce.
  5. In a small sauce pan, add your 1 tbsp oil, garlic, and ginger. Stir fry until fragrant.
  6. Whisk together your ⅓ cup low sodium soy sauce, water, and sugar. Add to sauce pan. Bring to a boil then reduce and simmer on low until you see that the sauce is getting thick. Around 10 minutes. Be careful not to over boil!
  7. Heat a large skillet pan with ⅓ cup avocado oil. Lightly coat beef strips in extra ¼ cup almond flour, then place in pan to sear. Fry in oil for about 1 minute each side. Browning the steak strips.
  8. Reduce heat then drain oil from pan.Add your ginger sauce and cook with meat 1 min. Coating the beef evenly. Then set aside while you make the broccoli rice.
  9. In a medium sauce pan, sauté the riced broccoli, adding in the peppers until tender.
  10. Add garlic powder and crushed red pepper flakes.
  11. Add ½ cup or more broccoli rice to bowls. Then place beef and sauce on top.
  12. Add sliced scallion and sesame seeds on top as a garnish!


As I was making this recipe I realized it would be the perfect occasion to whip out my asian soup spoons. They make a perfect appetizer portion of this dish that would be a total hit at your next get together. Check out this other Asian inspired appetizer recipe too!

I have since made this recipe twice when we had something with that Asian-ginger taste but did not want to go out to get it and or incorporate more vegetables with it!


If you make this recipe be sure to tag me @onceuponapumpkin or use #onceuponapumpkin!





Pin these beef and riced broccoli bowls!

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