I’ve got a Keto beef and broccoli rice bowl recipe with a twist. I mean beef and broccoli is a classic combination and goes so well together. It’s one of those timeless meat and veg pairs. We’re going to give this beef bowl and Asian twist by making some miso dressing. We’ll throw in some cabbage, bell peppers and spring onions as well. But the best part of these kind of dishes is that you can make it with whatever you have left over in the fridge.
The incredible TWIST!!!
THE BROCCOLI IS THE RICE! Yes you heard that right, we’re obviously not using regular rice for this recipe. We’re going to rice the broccoli and use it. That way you get that delicious flavour of broccoli and you skip the unnecessary carbs as well. Of course you can also make this recipe with real rice if you aren’t doing Keto and then just stir fry the broccoli with the beef. Similarly you can do this recipe with cauliflower rice or shiratake rice no problem.
Now for the beef I used tenderloin because that is what is available in India but you can make this with any of your fav cuts of steak. This recipe would also work with salmon and/or chicken. If you are vegetarian you can make it with paneer, though I would recommend tofu and I’d throw on a fried egg as well.
And if you are one of those folks who is averse to soya sauce on Keto then you can use coconut aminos instead to replace that.
For the rice bowl itself you can manually enter the details based on what you put in your rice bowl. Since all the ingredients other than the dressing and the meat are completely raw. So you can add that over and above the meat and dressing as individual items.
1TbspCooking SakeAlternatively use Rice Wine Vinegar
Salt & Pepper to taste
For the dressing (This makes about 3 servings)
1TspKala Mansi JuiceAlternatively lime or lemon juice
Stevia to tasteUse 1/2 Tsp of any 1:1 sugar substitute
1/4TspToasted Sesame Oil
For the rice bowl
1servingHK's Rice Bowl Beef
1serving HK's Rice Bowl Miso Dressing
25gramsRed Bell Pepper
25gramsYellow Bell Pepper
1/2TspWhite Sesame Seeds
1/2TspBlack Sesame Seeds
To make the marinade microwave 1 tbsp of miso paste with the 1 tbsp of water and give it a good mix to loosen it up. Add in all the other ingredients and give it all a good mix. Taste for seasoning and adjust as needed. Set aside the dressing is ready.
In a large bowl add in the beef cubes along with the sesame oil, soya sauce, cooking sake, salt and pepper. Then on a hot pan sear off the beef and cook it to your liking, that could be rare, medium rare or well done.
Slice up the purple cabbage and add it into the same pan in which you cooked the beef. Pour in any resting juices from the beef into the pan to help deglaze and give it a nice beefy flavour. Season the cabbage with salt and pepper. Cook till all the liquid is evaporated and the cabbage is tender.
Alternatively you can keep the cabbage raw if you like and mix the resting juices in with the dressing for additional flavour
To assemble the rice bowl add in the broccoli rice. Slice the beef cubes into strips or bite size pieces and add it to the bowl. Cut the red and bellow bell peppers into cubes/squares and add them. Add in the cabbage and finely slice the spring onion and add it as well.
Finish the dish with the miso dressing and the sesame seeds.
Sahil is the master chef behind Headbanger's Kitchen. He hates writing up recipes because he's a man of few (written) words, but when he's on camera, he's all about the jibber jabber. Somebody stop him.