Go Back
–+ servings
Print

Keto Moroccan Beef with Riced Broccoli

This Keto Moroccan Beef with Riced Broccoli is a savory, spiced dish that brings the exotic flavors of Morocco to your keto table. Perfectly seasoned beef paired with riced broccoli makes a satisfying meal with minimal carbs.
Course Dinner
Cuisine Moroccan
Keyword Keto Dinner, Keto Moroccan Beef, Low Carb Moroccan Beef, Moroccan Spices, Riced Broccoli
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 450kcal

Equipment

  • Large skillet
  • Food processor
  • Knife
  • Cutting board
  • Measuring spoons

Ingredients

For the Moroccan Beef:

  • 1 ½ pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon cayenne pepper adjust to taste
  • 1 can diced tomatoes, drained 14.5 ounces or 411 grams
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)

For the Riced Broccoli:

  • 1 large head broccoli, cut into florets about 1 pound or 450 grams
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  • Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and sear on all sides until browned. Remove the beef and set aside.
  • In the same skillet, add the chopped onion and cook until translucent.
  • Stir in the minced garlic, cumin, smoked paprika, cinnamon, ginger, and cayenne pepper. Cook for another minute until the spices are fragrant.
  • Return the beef to the skillet and add the drained diced tomatoes. Stir everything together, making sure the beef is well-coated with the spices and tomatoes.
  • Reduce the heat to low, cover, and simmer for 25 minutes or until the beef is tender. Season with salt and pepper to taste.
  • Garnish with chopped fresh cilantro before serving.
  • Pulse the broccoli florets in a food processor until they resemble rice grains.
  • Heat olive oil in a separate skillet over medium heat. Add the riced broccoli, season with salt and pepper, and sauté for 5 minutes or until tender.

Notes

Adjust the level of cayenne pepper based on your preference for heat.
The beef can be replaced with lamb for a different variation of this dish.
Ensure the beef is well-browned before simmering to lock in flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 450kcal | Carbohydrates: 12g | Protein: 35g | Fat: 30g | Fiber: 5g | Net Carbs: 7g