These easy Korean-style beef bowls only take 17 minutes to make from start to finish and are full of flavor! 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. I love them with black rice!
Prep Time: 2 minutesmins
Cook Time: 15 minutesmins
Servings: 4servings
Ingredients
8cupsfrozen cauliflower rice
6cupsbroccoli florets
2Tbspavocado oil
1.5tspfine sea saltdivided
2tspsesame oil
1.5lbgrass-fed ground beef
8large cloves garlicminced
2Tbspfreshly grated gingerapprox 2" knob
1/4cupcoconut aminos
2tspfish sauce
1.5tsprice vinegarsugar-free
1/2tsparrowroot powder
1cupkimchi
1avocadosliced
4green onionssliced
1Tbspsesame 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!
Notes
Most of the prep work (slicing/mincing of ingredients) can be done while the beef browns, making the prep time truly only about 2 minutes. You can increase the amount of broccoli if you want more volume to your meal. Baby bok choy is a great substitution for broccoli if you prefer!