This yummy Thai recipe uses organic ground beef, but you could easily swap it out for lean steak slices. The low-carb version would use the cauliflower rice indicated here. Or, if you don’t need to worry about going low-starch then simply use already cooked brown rice in place of the riced cauliflower, and add an additional veggie side. Either way it’s a wonderful, savory dish loaded with fresh flavors! And the double dose of cruciferous (cauliflower and broccoli) make it an incredibly healthy recipe.

Serves 4-6


1 lb organic ground beef (93% lean)

Lots of fresh garlic (~ 6-10 medium cloves), minced

1/2 whole sweet onion, diced

4-8 scallions, sliced

1 1/2 Tbsp fresh ginger, minced

1 small bunch of broccoli flowerets, separated

2 Tbsp liquid aminos or reduced-sodium soy sauce

1 1/2 tsp chili paste

Optional: 1/4 cup Thai basil, chopped

Frozen cauliflower rice (equivalent to 6 servings)

1/3 cup salted peanuts, chopped, for garnish



  1. Cook the cauliflower rice separately, or simply thaw and drain. At the same time, blanch the broccoli flowerets.
  2. Heat a very small amount of olive oil in a very large skillet on medium-high. Saute the ground beef, garlic, and onion until the beef is no longer pink and the onion and garlic are translucent. Drain.
  3. Mix in the scallions, ginger, and broccoli, cooking for 3-4 minutes until the broccoli is al dente.
  4. Mix in the liquid aminos (or soy sauce), chili paste, optional Thai basil, and cauliflower rice, stirring until all flavors are combined.
  5. Serve with the chopped peanuts and additional chili paste and soy sauce.Thai beef Thai beef