Korean Beef Bowl

Korean Beef Bowl

Recipe by JennyCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

This Paleo + Whole30 Korean beef bowl is ready in under 30 minutes and is a family-friendly meal! It’s gluten-free, dairy-free, and makes great leftovers!

Ingredients

• 1 shallot, diced

• 2 inches fresh ginger, peeled and grated on a microplane

• 1 tablespoon toasted sesame oil

• 2 pounds grass-fed ground beef

• 1 teaspoon red pepper flakes

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon salt

• 1/2 cup coconut aminos

• 2 tbsp fish sauce

• 4 cups cauliflower rice (can sub white rice if you’re not doing Whole30)

• 6 cups greens of choice (chopped romaine, arugula, spinach)

• Optional Sauce:

• 1/4 cup mayo

• 1 tbsp hot sauce (adjust to taste

Directions

• Start by preparing rice to have it ready. If serving with cauliflower rice, wait until the beef is almost done as it only takes a few minutes to cook.
• Dice shallot and grate ginger to have it ready.
• Heat a large skillet over medium-high heat and add sesame oil. Once hot, add in ground beef. Break the beef up into small bits.
• Add the shallot, ginger, red pepper, garlic powder, onion powder and salt and mix with the beef. Continue cooking, stirring occasionally, until the meat is browned and developing some crispy bits, about 8 minutes.
• Add the coconut aminos and fish sauce and cook for another 3-4 minutes.
• If you are making the optional sauce, mix the mayo and hot sauce in a small bowl.
• Serve beef in a bowl over a bed of greens with rice or cauliflower rice. Top with optional sauce and enjoy.

Notes

This Korean Beef Bowl is a quick skillet meal built around seasoned ground beef served over greens and rice or cauliflower rice. The beef is cooked with diced shallot, fresh ginger, sesame oil, and a mix of pantry spices, then finished with coconut aminos and fish sauce for a savory sauce that coats the meat. The bowl is assembled simply with a base of greens and rice, with an optional creamy sauce added at the end.

The recipe works well because the ground beef cooks quickly and absorbs the aromatics and sauces evenly. Coconut aminos provide a mild sweetness and depth without overpowering the dish, while fish sauce adds saltiness and umami. Cooking the beef until browned with some crisp edges builds flavor, and adding the liquids near the end keeps the texture from becoming too soft.

This dish fits easily into weeknight cooking since everything comes together in one pan. Components can be prepped ahead and assembled as needed. Leftovers store well and reheat evenly, making it practical for lunches. The structure is flexible, including:

• Serving with cauliflower rice or regular rice
• Swapping greens based on what’s available
• Adjusting heat with more or less red pepper or sauce