Korean Beef Bowl
User Reviews
5
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Prep Time
5 mins
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Cook Time
13 mins
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Total Time
18 mins
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Servings
4
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Calories
305 kcal
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Course
Main Course
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Cuisine
Korean
Korean Beef Bowl
Description
Korean Beef Bowl features a seasoned ground beef cooked with aromatics like ginger and garlic. The sauce blends liquid aminos, a fermentative alternative to soy sauce, with brown monk fruit sweetener and toasted sesame oil, balanced by a mild heat from red pepper flakes. The beef is cooked in a skillet and simmered with sauce until slightly thickened.
The bowl is built on sautéed cauliflower rice which is cooked with butter and seasoning until tender but not mushy. This adds a mild, slightly nutty base contrasting the robust beef topping. The beef topping is rich and savory with a hint of sweetness, complemented by optional fresh vegetables and sesame seeds for crunch and brightness.
This meal can work as a gluten-free alternative to traditional rice bowls and suits those reducing carbohydrates. Serving with fresh vegetables adds variety in texture. It fits well as a lunch or dinner option that balances protein and vegetable components.
Ingredients
- 1 pound ground beef I use grass fed 85%
- 4 cups cauliflower rice
- ¼ cup liquid aminos
- 3 tablespoons brown monk fruit sweetener or allulose
- 2 tablespoons butter
- 3 cloves garlic minced
- 2 teaspoons sesame oil toasted
- 1 teaspoon ginger grated, fresh
- 1 teaspoon salt divided
- ½ teaspoon red pepper flakes
- ¼ teaspoon black pepper ground
Optional Toppings:
- carrot shredded
- cucumber thinly sliced
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 6g | 2% |
| Protein | 27g | 54% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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