I love nothing more than a dinner that is super easy to make but is also extra delicious. These Korean Beef Bowls are one of my favorite dinners. Made Paleo by using coconut aminos and honey in the sauce while still keeping that traditional flavor. I like to serve it on cauliflower rice and topped with a simple pickled cucumber and carrot salad. My kids also love this meal which is always a plus in my book. This is low carb, gluten/grain free, and uses no refined oil or sugars.
Tips To Get it Made Quickly
Start by mixing up your pickling marinade for your cucumbers and carrots. I like to use my veggie peeler to make thin strips or noodles but you could also just dice them up any way you like. Pour marinade over the veggies and let them lightly pickle while you make the rest of the meal. Next up mix up your sauce using coconut aminos, honey, rice wine vinegar, hot sesame oil, and salt. Set aside your marinade to use later. Dice up and set aside your red onion, garlic, spring onion, and ginger.
Now that your prep is done the rest of the meal is a breeze to make and cooks up quickly just like my Asian Inspired Lettuce Wraps. You can also prep ahead cauliflower rice or regular rice if not Paleo for serving later. I like to use frozen cauliflower rice to save even more time and hassle. You could even serve it on a bed of Crispy Fried Broccoli make this even faster you can prep all the veggies the day before. You can easily double the recipe for a large family or to have leftovers.
What will you need!
- Ground Beef (do not go to lean or it will turn out dry)
- Red Onion, Garlic, Ginger, Spring Onions, Carrots, and Cucumbers
- Coconut Aminos, Honey, Rice Wine Vinegar, and Hot Sesame Oil
- Salt, Pepper, and Red Chili Flakes
- Cauliflower Rice or Regular Rice
Paleo Korean Beef Bowls
Ingredients
Quick Pickling Marinade
- 2 carrots sliced thin with mandolin or diced
- 2 cucumbers sliced thin with mandolin or diced
- 2 tbsp rice wine vinegar
- 2 tbsp water
- 1/2 tsp honey
- 1/2 tsp salt
To Make the Beef
- 1 pound ground beef
- 4 tbsp coconut aminos divided
- 1/2 cup red onion diced small
- 1 cup minced spring onion both green and white parts divided
- 4 cloves garlic minced
- 3 tbsp rice vinegar
- 1 tbsp honey
- 2 tbsp minced or finely grated fresh ginger
- 1/4 teaspoon red pepper flakes plus additional to taste
- 1 tablespoon hot sesame oil or regular sesame oil plus additional to tase
- cauliflower rice or plain rice
- Toasted sesame seeds to garnish
- salt and pepper to taste
Instructions
- Pickle the carrots and/or cucumbers. Mix together the pickling marinade. Pour on top of your carrots and cucumbers. Set aside to pickle while the beef cooks.
- In a large pan, over medium heat, add in your red onion and sauté for 3-4 mins. Add in your garlic and ginger during the last minute of cooking. Season with a pinch of salt and pepper.
- Add in your ground beef to the onion mixture. Get a nice crust/sear on the beef. Breaking it into small pieces. After 5 minutes add 1 tbsp of coconut aminos and a big pinch of salt. Also, add 2/3 cup of spring onions. Mix well, and continue to cook until meat is completely cooked through.
- Mix together the rice vinegar, sesame oil, honey, red pepper flakes, and remaining coconut aminos. Pour over the cooked beef mixture. Stir and cook for 2 minutes. Garnish with the remaining spring onions. Taste and add additional coconut aminos, salt/pepper, or red pepper flakes as desired. I added a bit of each.
- Serve the beef warm, over cauliflower rice, and top with the carrots, cucumber, and sesame seeds.