I turned ground beef and broccoli into a Keto Hamburger Broccoli Skillet that proves a Healthy Easy Dinner For One can be surprisingly bold and quick.

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I love shortcuts that still sing with flavor, and this Keto Hamburger Broccoli Skillet hits that spot. I used ground beef and broccoli florets so it feels like a proper meal not rabbit food, and it comes together fast.

I’ve made plenty of Keto Meals To Make With Ground Beef but this one surprised me, the broccollis got toasted edges and meat browned just right. If you’re hunting Quick Easy Meals Low Carb that actually make you want seconds, read on.

It’s simple, a little messy, and oddly addictive, so you might end up making it twice in one week.

Ingredients

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Ground beef: High in protein and fat, keeps you full, adds savory, beefy flavor.
Broccoli: Low carb, loaded with fiber, vitamin C and a fresh, slightly bitter crunch.
Sharp cheddar: Adds melty richness and tang, mostly fat and protein, melty comfort.
Heavy cream: Boosts creaminess, raises calories and fat, keeps skillet silky.
Worcestershire sauce: Adds umami, tang and depth, little carbs but big flavor.
Garlic and onion: Aromatics that add sweetness and bite, tiny carbs, big taste.
Olive oil: Healthy fats for cooking, helps brown meat and boosts satiety.
Dijon mustard: Small tangy kick, almost no carbs, brightens heavy flavors.

Ingredient Quantities

1 lb (450 g) ground beef 80 to 85% lean

4 cups broccoli florets (about 1 large head)

1 small yellow onion diced

2 cloves garlic minced

2 tbsp olive oil or avocado oil

1/2 cup beef broth

2 tbsp Worcestershire sauce

1 tsp Dijon mustard

1/2 cup heavy cream

1 cup shredded sharp cheddar cheese

Salt and freshly ground black pepper to taste

1/2 tsp smoked paprika optional

1/4 tsp red pepper flakes optional

Fresh parsley or sliced green onions for garnish optional

How to Make this

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1. Chop 4 cups broccoli into same sized florets, dice 1 small yellow onion and mince 2 cloves garlic so everything is ready to go.

2. Heat 2 tbsp olive or avocado oil in a large skillet over medium high heat until shimmering, add the diced onion and cook 2 to 3 minutes until soft, stir in the minced garlic and cook 30 seconds more.

3. Add 1 lb ground beef (80 to 85% lean) to the skillet, break it up with a spatula and brown it well, about 6 to 8 minutes, seasoning with salt and freshly ground black pepper as it cooks.

4. If there’s a lot of fat in the pan spoon most of it out leaving a tablespoon or so, then stir in 1/2 tsp smoked paprika and 1/4 tsp red pepper flakes if using, scraping up any browned bits for flavor.

5. Add the broccoli, 1/2 cup beef broth, 2 tbsp Worcestershire sauce and 1 tsp Dijon mustard; stir to combine, bring to a simmer, cover and cook 5 to 7 minutes until broccoli is tender crisp.

6. Reduce heat to low, pour in 1/2 cup heavy cream and stir, then add 1 cup shredded sharp cheddar a handful at a time until melted and the sauce is creamy; if it looks too thin let it simmer uncovered for a minute or two to thicken.

7. Taste and adjust salt and pepper, add more Worcestershire or mustard if you want extra tang, and remember the paprika and red pepper flakes are optional so adjust to your heat preference.

8. Sprinkle with chopped fresh parsley or sliced green onions for color and serve hot straight from the skillet, easy and fast weeknight dinner.

9. Quick hacks: if you want even faster broccoli, microwave florets 1 to 2 minutes before adding to the pan so they finish quicker, and always scrape the pan when you deglaze with the beef broth to get max flavor.

Equipment Needed

1. Large skillet with lid, 10 to 12 inch, for browning and simmering
2. Cutting board for chopping broccoli and dicing onion
3. Chefs knife, sharp, for florets and dice
4. Spatula or wooden spoon to break up beef and stir
5. Measuring cups and measuring spoons for broth, cream, Worcestershire, mustard
6. Mixing bowl or microwave‑safe bowl to hold or pre-cook broccoli quickly
7. Box grater for shredding sharp cheddar (or use pre-shredded)
8. Tongs or slotted spoon to remove excess fat and serve

FAQ

Q: Can I use leaner beef or another ground meat? A: Yes. You can use 90% lean beef, ground turkey or pork, but leaner meat can get dry so add an extra tablespoon of oil or a splash more beef broth while cooking, and watch the time so it doesn't overcook.

Q: What can I swap for the broccoli? A: Cauliflower works great, and so do green beans or Brussels sprouts if you like them. Adjust cook time a few minutes – cauliflower may take a bit longer to soften.

Q: How do I keep the broccoli crisp and not mushy? A: Don't overcook it. Add the broccoli near the end, cook uncovered a few minutes until bright green and just tender, or blanch florets 1 to 2 minutes in boiling water then shock in ice water before adding to the skillet.

Q: Can I make this dairy free or lower in fat? A: Yep. Swap heavy cream for full fat coconut milk or a dairy free creamer, and use nutritional yeast or a dairy free cheese instead of cheddar. Keep in mind coconut will change the flavor a bit and might alter macros.

Q: My sauce is too thin how do I thicken it? A: Simmer uncovered so liquid reduces, stir in the cheese to help thicken, or whisk 1/8 to 1/4 teaspoon xanthan gum into a little cold water and stir in gradually, it thickens fast so go slow.

Q: How do I store and reheat leftovers? A: Store in an airtight container in the fridge for 3 to 4 days. Reheat gently in a skillet with a splash of broth so it doesn't dry out, or microwave but it may make broccoli softer. You can freeze the meat mixture without cream/cheese, then add dairy when reheating for better texture.

Keto Hamburger Broccoli Skillet Is A Quick, Tasty Meal. Recipe Substitutions and Variations

Ground beef: swap with ground turkey (use 85% or add a tbsp oil so it wont dry out), ground pork for richer flavor, or plant based crumbles for a vegetarian option (check carb count)
Broccoli florets: use cauliflower florets for nearly the same texture, halved Brussels sprouts for a heartier bite, or trimmed green beans for a crisper finish
Heavy cream: try full fat coconut cream for dairy free (mild coconut taste), soften 1/4 cup cream cheese with 1/4 cup beef broth to mimic creaminess, or use half and half and thicken a bit with xanthan gum if you got it
Worcestershire sauce: substitute soy sauce or tamari (use less salt), coconut aminos for lower sodium and a milder sweetness, or a splash of balsamic plus a tiny pinch of anchovy paste for extra umami

Pro Tips

– Don’t crowd the pan when browning the beef, pat it a little dry first if it’s wet. If you pile it in it’ll steam not brown, and those brown bits are what give the whole dish flavor. Spoon off excess fat but leave about a tablespoon for richness.

– When you add the broth, really scrape the bottom of the skillet to lift the browned bits, then let it simmer a minute so the liquid reduces and concentrates the flavor. That simple deglaze makes a huge difference.

– Microwave or blanch the broccoli 1-2 minutes before adding so it stays bright green and tender-crisp. Cut florets all about the same size so they cook evenly, nobody likes half-mushy broccoli.

– Use cold, finely shredded cheddar and add it in handfuls off the heat or on very low so it melts smoothly. If the sauce seems too thin, simmer uncovered a minute to thicken, or whisk a teaspoon of cornstarch with a little cold water and stir it in.

– Brighten the finished dish with a tiny splash of vinegar or a squeeze of lemon, it wakes up the rich flavors. And store leftovers with the sauce separate from any extra broccoli if you want better texture when reheating.

Keto Hamburger Broccoli Skillet Is A Quick, Tasty Meal. Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I turned ground beef and broccoli into a Keto Hamburger Broccoli Skillet that proves a Healthy Easy Dinner For One can be surprisingly bold and quick.

Servings

servings

Calories

605

kcal

Equipment: 1. Large skillet with lid, 10 to 12 inch, for browning and simmering
2. Cutting board for chopping broccoli and dicing onion
3. Chefs knife, sharp, for florets and dice
4. Spatula or wooden spoon to break up beef and stir
5. Measuring cups and measuring spoons for broth, cream, Worcestershire, mustard
6. Mixing bowl or microwave‑safe bowl to hold or pre-cook broccoli quickly
7. Box grater for shredding sharp cheddar (or use pre-shredded)
8. Tongs or slotted spoon to remove excess fat and serve

Ingredients

1 lb (450 g) ground beef 80 to 85% lean
4 cups broccoli florets (about 1 large head)
1 small yellow onion diced
2 cloves garlic minced
2 tbsp olive oil or avocado oil
1/2 cup beef broth
2 tbsp Worcestershire sauce
1 tsp Dijon mustard
1/2 cup heavy cream
1 cup shredded sharp cheddar cheese
Salt and freshly ground black pepper to taste
1/2 tsp smoked paprika optional
1/4 tsp red pepper flakes optional
Fresh parsley or sliced green onions for garnish optional

Directions

Chop 4 cups broccoli into same sized florets, dice 1 small yellow onion and mince 2 cloves garlic so everything is ready to go.
Heat 2 tbsp olive or avocado oil in a large skillet over medium high heat until shimmering, add the diced onion and cook 2 to 3 minutes until soft, stir in the minced garlic and cook 30 seconds more.
Add 1 lb ground beef (80 to 85% lean) to the skillet, break it up with a spatula and brown it well, about 6 to 8 minutes, seasoning with salt and freshly ground black pepper as it cooks.
If there's a lot of fat in the pan spoon most of it out leaving a tablespoon or so, then stir in 1/2 tsp smoked paprika and 1/4 tsp red pepper flakes if using, scraping up any browned bits for flavor.
Add the broccoli, 1/2 cup beef broth, 2 tbsp Worcestershire sauce and 1 tsp Dijon mustard; stir to combine, bring to a simmer, cover and cook 5 to 7 minutes until broccoli is tender crisp.
Reduce heat to low, pour in 1/2 cup heavy cream and stir, then add 1 cup shredded sharp cheddar a handful at a time until melted and the sauce is creamy; if it looks too thin let it simmer uncovered for a minute or two to thicken.
Taste and adjust salt and pepper, add more Worcestershire or mustard if you want extra tang, and remember the paprika and red pepper flakes are optional so adjust to your heat preference.
Sprinkle with chopped fresh parsley or sliced green onions for color and serve hot straight from the skillet, easy and fast weeknight dinner.
Quick hacks: if you want even faster broccoli, microwave florets 1 to 2 minutes before adding to the pan so they finish quicker, and always scrape the pan when you deglaze with the beef broth to get max flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.