Description
Savor a flavorful Spicy Keto Korean Beef Bowl made with tender ground beef, fresh vegetables, and cauliflower rice. This healthy dish is quick to prepare, making it an ideal choice for busy weeknights!
Ingredients
Scale
- 1 lb ground beef (preferably grass-fed)
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce (or coconut aminos for a soy-free option)
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 1 tablespoon erythritol or your preferred keto-friendly sweetener
- 1 teaspoon sesame seeds
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1 cup cauliflower rice (fresh or frozen)
- 1 cup broccoli florets (fresh or frozen)
- 1/2 cup bell pepper, sliced (any color you prefer)
- 2 green onions, chopped (for garnish)
- 1 tablespoon olive oil (for cooking vegetables)
Instructions
- In a large skillet, heat the sesame oil over medium heat. Once hot, add the minced garlic and grated ginger. Sauté for about 1-2 minutes until fragrant, being careful not to burn them.
- Add the ground beef to the skillet. Use a spatula to break it apart as it cooks. Cook until the beef is browned and fully cooked through, about 5-7 minutes.
- Once the beef is cooked, drain any excess fat if necessary. Stir in the soy sauce (or coconut aminos), gochujang, rice vinegar, erythritol, black pepper, and salt. Mix well to ensure the beef is evenly coated with the sauce. Let it simmer for another 2-3 minutes to allow the flavors to meld together.
- Sprinkle the sesame seeds over the beef mixture and stir to combine. Remove from heat and set aside.
- In a separate skillet, heat the olive oil over medium heat. Once hot, add the broccoli florets and sliced bell pepper. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.
- If using frozen vegetables, cook them according to the package instructions before adding them to the skillet. You want them to be heated through but not mushy.
- Once the vegetables are cooked, season them lightly with salt and pepper to taste. Remove from heat and set aside.
- If using fresh cauliflower, cut it into florets and pulse in a food processor until it resembles rice. If using frozen cauliflower rice, simply measure out 1 cup and set it aside.
- In a medium skillet, add a splash of water and bring it to a simmer over medium heat. Add the cauliflower rice and cover the skillet. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender and the water has evaporated.
- Once cooked, season the cauliflower rice with a pinch of salt and pepper. You can also add a drizzle of sesame oil for extra flavor if you like.
- To assemble your spicy keto Korean beef bowl, start by placing a generous scoop of cauliflower rice at the bottom of each bowl.
- Next, add a portion of the spicy beef mixture on top of the cauliflower rice, ensuring to include some of the delicious sauce for added flavor.
- Add a serving of the sautéed vegetables on the side or on top of the beef, depending on your preference.
- Garnish with chopped green onions for a fresh crunch and an extra pop of color.
- If you like it extra spicy, feel free to drizzle a bit more gochujang on top or sprinkle some red pepper flakes.
Notes
- This dish is best served immediately while everything is hot and fresh.
- You can prepare the components ahead of time and store them separately in the fridge for quick assembly during the week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes