Low Carb Korean Inspired Beef Bowls
Laced with Korean-inspired seasonings and finished with a balanced gochujang mayo, these low carb Korean inspired beef bowls are satisfyingly tasty all throughout. Cauliflower rice adds extra nutrients and allows these bowls to stay keto and low carb. You can customize it with whatever greens and garnishes you’d like, such as sesame seeds and green onion on a bed of spring mix. It’s super easy to throw the seasonings in a sauté pan with the ground beef and let those flavors coat the meat for a tasty, quick meal.
Some of these ingredients might be unfamiliar if you don’t cook Korean style food often. But don’t worry, we’ll break it all down for you. Coconut aminos are a healthy alternative for soy sauce. They have less salt, and are gluten-free.
Gochujang paste sounds fancy and exotic, but it’s just a red chili paste that’s popular in Korean cooking. You can find it in the international section of the grocery store or use one of these simple substitution ideas.
Monk fruit is another ingredient that sounds exotic, but it’s just a low calorie sweetener. You can find this in the baking section of the grocery store, or substitute for any other sweetener that you prefer.
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Korean Inspired Beef Bowls Recipe Tips:
+ You can skip the mayo and top the bowl with sriracha sauce if you want to make this an even easier dish.
+ We love using frozen cauliflower rice to keep this recipe super simple and quick.
Low Carb Korean Inspired Beef Bowls
Ingredients
Beef
- 1 tbsp sesame oil
- 1/4 cup onion, diced
- 2 tsp minced garlic
- 1/2 tsp onion powder
- salt, to taste
- 1 lb ground beef
- 1/2 cup coconut aminos
- 1/2 tbsp cornstarch
- 1 tsp monk fruit sweetener
- 1 tsp sesame seeds
- 2 tbsp sliced green onion
- 1 tbsp rice vinegar
Gochujang Mayo
- 1/4 cup mayonnaise
- 1 tbsp gochujang paste
- water, to thin
Bowls
- cauliflower rice, cooked
- mixed greens
- green onions, to serve
- sesame seeds, to serve
Instructions
- Heat a large skillet over medium heat and add the sesame oil.
- Add the onions and cook for about 2 minutes. Add the garlic and cook for an additional minute.
- Add the ground beef, a pinch of salt and pepper, and cook, stirring frequently until cooked through, about 5 minutes.
- Whisk the cornstarch in with the coconut aminos and add to the cooked beef. Cook for about 3 minutes to thicken.
- Add the sesame seeds and green onion and stir.
- Stir in the rice vinegar and let simmer for another 2-3 minutes to continue to thicken. Remove from the heat and set aside.
- In a small bowl, whisk together the mayo and gochujang paste. Thin out with a little bit of water at a time until you reach the desired consistency.
- Assemble the bowls with mixed greens, cauliflower rice, beef, gochujang mayo, and garnish with green onions and sesame seeds if desired.
