Is it a casserole or is it a stir fry? It’s Keto ground beef. When someone tells me they are making a stir fry I generally think of Asian flavours. If I hear casserole I’m thinking western comfort food. So where does that leave me? Because this dish has those lovely familiar flavours of western comfort food but it’s using the Asian style stir fry way of cooking. I thought Keto ground beef just provided that neutral place where it works. Of course it’s not just ground beef, we’ve got some lovely veggies in there too, broccoli and zucchini.
This is a simple and easy dish to make. It’s perfect for meal prep because you can make a big batch of it and store it. In fact this was the lunch item of my Keto for Beginners series Episode 1.
What do I do with that broccoli stalk?
The beef can be substituted with any ground meat of choice. Chicken will do, so will crocodile. Any meat is OK! For the vegetables you can use Brussels sprouts, asparagus, spinach, mushrooms etc. Any Keto vegetables will be fine. If you want to keep this dairy free you can use coconut cream instead of the cheese and cream that I use it will be fine.
In the video I mention not to throw the broccoli stem. There are 3 uses for it. You can make my broccoli cheddar soup. You can cut the stalk into cubes and boil it and use it like a fake potato in my Keto poha recipe. And you can use it to thicken your sauces by boiling it and then blending it into a puree like I did in my Keto pot roast recipe. If you are vegetarian you can use cottage cheese instead of the beef. You can also used crumbled tofu.
Cut the broccoli florets from the stem and set them aside. Also chop the zucchini into small cubes or slices, however you like them.
Heat the avocado oil in a skillet or non stick pan and once smoking add in the ground beef. Season with some salt and pepper and then cook for a minute or two before adding in the onions and garlic.
Once the onions turn translucent and the garlic starts to brown add in the paprika, chilli flakes and thyme and give everything a good mix. Cook for a minute before adding the zucchini and the broccoli, season with salt and give it a good mix.
Cover and cook for 3-4 minutes and then grate the cheddar cheese over the mixture and add in the heavy cream and cover and cook for another few minutes till the cheese melts. Give everything a good mix and then if there is too much liquid in the pan cook till that reduces down.
Finally add in the cream cheese and mix everything well. Serve with some fresh parmesan grated on the top and a sprinkling of paprika. About 1 well filled bowl should be sufficient.
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.