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Korean Beef Bowl (Paleo + Whole30)

This Paleo + Whole30 Korean beef bowl is prepared in under half an hour and can be a family-friendly meal! It is gluten-free, dairy-free, also makes good leftovers!
Course Dinner
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Brittany

Ingredients

  • 6 cups reens of choice (chopped romaine, arugula, spinach)
  • 4 cups cauliflower-rice (can sub white rice if you're not doing Whole30)
  • 2 inches fresh-ginger, peeled and grated on a microplane
  • 1 tsp red-pepper flakes
  • 2 lbs grass-fed ground-beef
  • 2 tbsp toasted sesame-oil
  • 1 tsp garlic-powder
  • 1 tsp onion-powder
  • 1 shallot, diced
  • 2 tbsp fish-sauce
  • ½ cup coconut-aminos
  • ½ tsp salt

Optional Sauce

  • 1 tbsp hot-sauce
  • ¼ cup mayo

Instructions

  • Begin with preparing rice to have it prepared. If functioning with cauliflower-rice, then wait till the beef is all but done because it only requires a couple of minutes to cook.
  • Dice shallot & grate ginger to have it prepared.
  • Heat a large-skillet medium-high warmth and add sesame-oil. Once hot, put ground-beef. Split up the beef into small bits.
  • Add the shallot, ginger, red-pepper, garlic-powder, coriander-powder & salt then combine together with the beef. Keep on cooking, stirring occasionally, until the beef is browned & creating some crispy pieces, about 8 mins.
  • Add the coconut-aminos & fish-sauce and cook for an additional 3-4 mins.
  • If you're making the discretionary sauce, then combine the mayo & hot sauce in a small-bowl.
  • Serve beef in a bowl over a bed of greens with rice or cauliflower-rice. Top with discretionary sauce and revel in.