These riced broccoli and beef bowls are not your average Chinese takeout beef and broccoli. And that’s a good thing!
Can we talk about the newest player in the “riced” game?? H-e-l-l-o riced broccoli! To be completely honest, I am not a huge fan of broccoli and I do not usually buy it ever. I would honestly rather have cauliflower! This recipe was a total game changer because I found that I like the texture a lot better than stalks of broccoli by themselves.
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 the nutrients found in broccoli like calcium and vitamin C. It completely satisfied my craving for Chinese takeout and packs a healthier punch than what you would find in one of those meals.
Get creative with riced broccoli 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 have been getting many of their products for a long time, and am truly amazed at how versatile they all are! If you have been following me, then you know I’m crazy for the butternut squash noodles!
As I was making this recipe I realized it would be the perfect occasion to whip out my asian soup spoons. They created a perfect appetizer portion of this dish that would be a total hit at a party.
This recipe is not your typical take out beef and broccoli. It’s way better! Less calories, sodium and fat than traditional beef and broccoli, and bursting with flavor from spicy ginger and seasoned beef. The riced broccoli adds an awesome texture and is a low-carb substitute for fried rice.
- 1 package riced broccoli ( I used Cece’s Veggie Noodle Co)
- 1 lb beef sirloin ( I used Pre Brands)
- 1 tsp avocado oil
- 1 tsp almond flour
- 1/4 cup more almond flour 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
- 1/2 tsp grated ginger
- 1/4 cup brown sugar
- 1/4 cup low-sodium soy sauce
- 1/3 cup extra oil for frying
- 1/3 cup water
- Start by slicing your scallions and peppers, and mincing your garlic and ginger.
- Prepare the beef by lightly salting in on each side.
- Heat a cast iron skillet until very hot, and place steak on skillet. Cover skillet, and grill for approximately 6 minutes on each side. Let rest on a cutting board for 5 minutes.
- In a small sauce pan, add 1 tbsp oil, garlic, and ginger. Sautee until fragrant.
- Whisk together 1/3 cup 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!
- In a separate medium-sized skillet pan add 1/3 cup avocado oil. Lightly coat beef strips in extra almond flour, then place on pan to sear. Sear for about 1 minute each side. Browning the steak strips.
- Transfer the beef strips to the pan with the ginger sauce, coating the beef evenly in sauce. Let simmer on low heat, and then remove from heat.
- In a medium sauce pan, sauté the riced broccoli, adding in the peppers until tender. Add garlic powder and crushed red pepper flakes.
- Add 1/2 cup or more broccoli rice to bowls, adding the beef and sauce mixture on top.
- Finish off with sliced scallions and sesame seeds on top and enjoy!
Regular flour can be substituted for almond flour, and coconut aminos can be substituted for soy sauce. If you can’t find rice broccoli in the fresh or frozen section of your grocery store, purchase a head of broccoli and rice it at home in a food processor.
If you make this recipe be sure to tag me @onceuponapumpkin or use #onceuponapumpkin!
Pin these beef and riced broccoli bowls!