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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.