Korean Beef Bowl
This Korean Beef Bowl is filled with tender, juicy ground beef simmered in a sweet, savory, and slightly spicy Korean sauce.
Servings 4
Ingredients
- 1 pound ground beef, I use grass fed 85%
- 4 cups cauliflower rice
- ¼ cup liquid aminos
- 3 tablespoons brown monk fruit/allulose
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 teaspoons toasted sesame oil
- 1 teaspoon fresh ginger, grated
- 1 teaspoon salt, divided
- ½ teaspoon red pepper flakes
- ¼ teaspoon ground black pepper
Optional Toppings:
- shredded carrots
- thinly sliced cucumbers
- sesame seeds
- scallion for garnish
Instructions
- Heat a large skillet to medium and add in the butter. Once the butter has melted, add in the cauliflower, half the salt and pepper.
- Sauté for 4-5 minutes or until tender, then remove and set aside.
- In the same skillet, add in the ground beef and remaining salt. Cook until browned.
- Make some space in the center of the skillet and add in the ginger and garlic. Sauté for 15 seconds, making sure not to brown it.
- Pour in the liquid aminos, brown sweetener, sesame oil and red pepper flakes and stir until well combined. Simmer for 3 minutes or until slightly thickened.
- Serve over the cauliflower rice and top with the (optional) toppings: scallions, sesame seeds, shredded carrots and/or cucumbers.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Korean Beef Bowl
Amount per Serving
Calories
305
% Daily Value*
Fat
21
g
32
%
Saturated Fat
9
g
56
%
Carbohydrates
6
g
2
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
27
g
54
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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