Korean Ground Beef and Broccoli Bowls
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
These Korean ground beef and broccoli bowls take just 17 minutes to make and are perfect for a flavorful, healthy weeknight meal. This recipe is low carb, keto, Whole30, paleo, gluten free, and dairy free. These bowls can also be made with rice for a higher carb option.
Disclosure: This easy Korean beef and broccoli recipe has been sponsored by Sprouts Farmers Market. All opinions are my own.
The best Korean beef bowl recipe!
Easy, flavorful healthy dinners are just the best. And this Korean beef bowl recipe check all the boxes! The flavors are just amazing and they really couldn’t be easier to make!
All you need is a skillet and a sheet pan and you’re good to go! The Korean ground beef is cooked on the stovetop and the cauliflower rice and broccoli is roasted in the oven.
All cooked at the same time and ready is just over 15 minutes. How awesome is that??
Keto Korean ground beef bowls is so easy to make
I love using cauliflower rice in this recipe because it is SO quick to cook (right in the oven on the same sheet pan as the broccoli!) and it’s a great way to stay low carb and pack in some more veggies! I honestly don’t miss the traditional rice in this recipe.
However, if you do want some more carbs, then feel free to substitute with regular rice! I love this recipe with black rice!
Did I mention that this recipe fits a wide variety of diets? It’s low carb, keto, Whole30, paleo, gluten free, dairy free, and great as a meal prep option! The leftovers are even great cold!
Where to buy your ingredients for these Korean Ground Beef and Broccoli Bowls
I picked up everything I needed for this recipe from my local Sprouts Farmers Market! I try to only buy grass-fed ground beef and I love that I can always find it in stock at Sprouts.
All of Sprouts’ 100% Grass-Fed Ground Beef comes from trusted family farmers whose cattle graze on nutrient-rich open pastures and are never given antibiotics or added hormones.
I also love that all of Sprouts’ 100% Grass-Fed Ground Beef is born and raised right here in the USA.
Ingredients to make Korean bbq ground beef bowls
-8 cups frozen cauliflower rice
You can also use fresh cauliflower rice if you want! It will have the same cook time. It will just get a little more brown and crispy, which is definitely not a bad thing!
And I like I said before, you can also use regular rice here if you want some more carbs. I love this recipe with black rice! Just cook on the stovetop or in your Instant Pot or rice cooker.
-6 cups broccoli florets
I usually buy organic broccoli florets already cut up to save time!
I also make these bowls with baby boy choy instead of broccoli. You can use the same sheet pan cooking method to cook the baby bok choy. I leave them whole because they are so pretty, but feel free to chop them up if you want or if you can only find full size bok choy.
-2 Tbsp avocado oil
-1.5 tsp fine sea salt, divided
-2 tsp sesame oil
-1.5 lb Sprouts 100% grass-fed ground beef
-8 large cloves garlic, minced
Don’t skimp on the garlic if you want that authentic flavor! You can also press the garlic with a garlic press but you’ll want to use a couple extra cloves of garlic if you press them.
-2 Tbsp freshly grated ginger (approx 2″ knob)
No need to peel it, just grate with a microplane or cheese grater
-1/4 cup coconut aminos
Coconut aminos is a perfect substitute for soy sauce for those looking for something soy-free and gluten-free. It is made from coconut sap, so it’s actually a little sweet and less salty than soy sauce or tamari.
-2 tsp fish sauce
Check ingredients to make sure you get a sugar-free version like this one!
Definitely don’t omit the fish sauce as this gives the dish a great umami flavor and makes it taste authentic.
-1.5 tsp rice vinegar
Also check to make sure it’s just vinegar and doesn’t have added sugar
-1/2 tsp arrowroot powder
You can omit this, the sauce just won’t stick to the beef as well.
-1 cup kimchi
I use a medium spice kimchi usually so that it adds a good spice to the whole dish. You can use a mild kimchi if you are sensitive to spice or even substitute with another kind of fermented or pickled vegetable!
-1 avocado, sliced
-4 green onions, sliced
The green onions are for garnish and flavor! I don’t recommend omitting!
-1 Tbsp sesame seeds
I use a mix of black sesame seeds and white sesame seeds, but you can use any kind you like or even omit them if you don’t have them on hand. I do think they add a nice nutty taste to the dish though. And they look so cute on top!
How to make this easy Korean beef and broccoli recipe
STEP 1
Preheat oven to 425ºF. Line a large baking sheet with parchment paper or Silpat.
STEP 2
Spread 6 cups broccoli florets and 8 cups frozen cauliflower rice out on the sheet pan (keep them separate), drizzle with 2 Tbsp avocado oil, sprinkle with 1 tsp sea salt, and toss to coat. Roast for 15 minutes.
STEP 3
While the veggies are roasting, cook the meat by heating 2 tsp sesame oil over medium-high heat in a skillet or Dutch oven. When oil is hot, add 1.5 lb grass-fed ground beef and 1/2 tsp sea salt and brown for about 8 minutes, stirring and breaking apart the meat every couple minutes. I like to leave some larger chunks of meat so it doesn’t turn out like a mince texture after the sauce is added.
STEP 4
When meat is almost cooked through, add the 8 cloves of minced garlic and 2 Tbsp freshly grated ginger and cook for 1 more minute, stirring occasionally.
STEP 5
Add 1/4 cup coconut aminos, 2 tsp fish sauce, and 1.5 tsp rice vinegar. Reduce heat to medium-low and allow to cook for about 4 more minutes. Turn off heat, sprinkle arrowroot powder over the top and stir it in to thicken the sauce. Cover with a lid to keep warm until the veggies are done roasting.
STEP 6
Assemble the bowls by layering cauliflower rice, broccoli, beef, kimchi, avocado, and green onions in shallow bowls. Garnish with sesame seeds and enjoy!
My inspiration for this Korean ground beef bowl
I haven’t had the chance to visit Korea just yet, but when I lived in Hawaii and Japan I had some amazing Korean food and I am so inspired by the delicious flavors! I’m a huge fan of kimchi and traditional bulgogi flavors and am always down for Korean bbq!
I’ve also had the pleasure of dining at the homes of my Korean friends and wow, I’ve gotta say, they really know how to put on a dinner party! I love the variety of dishes and flavors. Korean short ribs are always my fave!! Definitely a must-try!
While many traditional Korean dinners require all day in the kitchen to prepare, I wanted to share an easy bowl recipe with all of those traditional flavors I love so much, but with minimal effort so they can be made for a quick weeknight dinner.
I love making these bowls for an easy dinner option and have been making them for years for my family! I feel like I’ve been teasing them on Instagram forever and I’m so excited to finally share the recipe here. They are jam-packed full of flavor, various textures, and so fun to assemble!
How do I store the leftovers?
Leftovers can be stored in the fridge for about 4-5 days. I go ahead and assemble any leftovers into bowls for a quick and easy meal.
I usually don’t heat up my leftovers, as I try to avoid using microwave ovens and I don’t mind eating cold food. But if you do like to reheat your leftovers, just pack the cauliflower rice, broccoli, and beef separately from the kimchi and other topping so that you can heat them up when it’s time.
What is kimchi?
Kimchi is a wonderful fermented food and has so many great probiotics packed in it. It’s basically fermented cabbage with some other ingredients to make a spicy, flavor-packed salad that’s great on it’s own or to add to dishes like this.
Kimchi is very similar to sauerkraut, but a million times better! I just love the spicy, umami flavor!
Traditional kimchi is made with Napa cabbage, daikon, carrots, garlic, shrimp paste or fish sauce (but it can also be made vegan!), ginger, salt, green onion, pear, gochugaru (Korean chili powder – so good!!!), and dashima (seaweed).
I actually used to make my own kimchi and think I’ll start it up again sometime soon! Have you ever made your own fermented foods? I’d love to hear in the comments section below!
My other Asian-inspired recipes that you might love!
- PALEO THAI SHRIMP SOUP (fan favorite!)
- DAIRY FREE MATCHA ICE CREAM (you would never guess this is dairy free!)
- LOADED SUSHI BOWLS WITH GINGER WASABI DRESSING
- EASY THAI RED CURRY SHRIMP & VEGGIES
- EASY CASHEW SHRIMP STIR-FRY (one of my personal favorites!)
- HONEY GARLIC GLAZED SALMON
- WHOLE30 SHRIMP SUSHI BOWLS (love this easy weeknight option!)
- SESAME-CRUSTED SEARED AHI TUNA SALAD WITH CREAMY WASABI DRESSING
- SPRING ROLLS WITH CASHEW LIME DIPPING SAUCE (so fresh and easy to make!)
- BLACK RICE SUSHI
Check out my Pinterest for more recipes.
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Korean Ground Beef and Broccoli Bowls
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
Ingredients
- 8 cups frozen cauliflower rice
- 6 cups broccoli florets
- 2 Tbsp avocado oil
- 1.5 tsp fine sea salt divided
- 2 tsp sesame oil
- 1.5 lb grass-fed ground beef
- 8 large cloves garlic minced
- 2 Tbsp freshly grated ginger approx 2" knob
- 1/4 cup coconut aminos
- 2 tsp fish sauce
- 1.5 tsp rice vinegar sugar-free
- 1/2 tsp arrowroot powder
- 1 cup kimchi
- 1 avocado sliced
- 4 green onions sliced
- 1 Tbsp sesame seeds
Instructions
- Preheat oven to 425ºF. Line a large baking sheet with parchment paper.
- Spread 6 cups broccoli florets and 8 cups frozen cauliflower rice out on the sheet pan (keep them separate), drizzle with 2 Tbsp avocado oil, sprinkle with 1 tsp sea salt, and toss to coat. Roast for 15 minutes.
- While the veggies are roasting, cook the meat by heating 2 tsp sesame oil over medium-high heat in a skillet or Dutch oven. When oil is hot, add 1.5 lb grass-fed ground beef and 1/2 tsp sea salt and brown for about 8 minutes, stirring and breaking apart the meat every couple minutes. I like to leave some larger chunks of meat so it doesn't turn out like a mince texture after the sauce is added.
- When meat is almost cooked through, add the 8 cloves of minced garlic and 2 Tbsp freshly grated ginger and cook for 1 more minute, stirring occasionally.
- Add 1/4 cup coconut aminos, 2 tsp fish sauce, and 1.5 tsp rice vinegar. Reduce heat to medium-low and allow to cook for about 4 more minutes. Turn off heat, sprinkle arrowroot powder over the top and stir it in to thicken the sauce. Cover with a lid to keep warm until the veggies are done roasting.
- Assemble the bowls by layering cauliflower rice, broccoli, beef, kimchi, avocado, and green onions in shallow bowls. Garnish with sesame seeds and enjoy!
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Notes
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Easy and delicious!
So glad you enjoyed the recipe! Thanks so much for taking the time to leave a review! 😊
Put the kimchi on the side so everyone could add the amount they wanted. Wonderful taste and so easy to make! Took about 30 minutes as I needed to chop the broccoli. Perfect for a quick weekday meal!
Yay! Thanks so much for the review! So glad you loved it! 🙂