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  • Writer's picturePeggi Ingram

Korean Beef Bowls

Another great way to use ground beef. A fast from prep to table with some awesome flavors. A different take on the taco bowl.

Korean Beef Bowls


PREP TIME 10 MINUTES COOK TIME 15 MINUTES TOTAL TIME 25 MINUTES

SERVINGS 6 CALORIES 480 KCAL AUTHOR AMY RAINS


Ingredients

  • 2 tbsp avocado oil or olive oil

  • 2 tbsp chopped fresh ginger

  • 3 cloves garlic minced

  • 2 lbs ground beef

  • 1/2 cup coconut aminos*

  • 1 tbsp coconut sugar** (if using coconut aminos, only use about 1 tbsp of the coconut sugar or to taste! If using GF Tamari, use about 1/4 cup)

  • 1 tbsp sesame oil

  • 2 tsp crushed red pepper (optional)

  • 1/4 cup chopped green onion

  • 2/3 cup grated carrots or matchstick carrots

  • romaine lettuce for serving (optional)

  • 4 cups cauliflower rice for serving (optional)

Instructions

  1. Heat a large skillet to medium high heat. Once hot, coat the bottom of the skillet with oil. Then add the garlic and ginger. Cook for about 2 minutes until golden, then add the ground beef. Continue to cook the ground beef, stirring frequently, until beef is no longer pink. Remove from heat. Drain excess fat from the skillet.

  2. In a small bowl, whisk together coconut aminos, coconut sugar, sesame oil, and crushed red pepper (if using). Pour in the skillet, and return to the stove. Cook for another 3-4 minutes, until beef is well cooked and sauce is incorporated. Remove from heat.

  3. Serve on top of cooked cauliflower rice with green onion and matchstick carrots. Or serve in romaine lettuce wraps.


Recipe Notes *You can substitute GF Tamari Soy Sauce for the coconut aminos if not following a Paleo or Keto diet. **You can omit the coconut sugar for a whole30 variation


Full recipe here

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