Description
These Korean Ground Beef Bowls are a simple and delicious meal! They’re paleo and can be made to be whole30 and AIP.
Ingredients
Scale
- 1 1/2 tbsp apple cider vinegar
- 1/4 cup coconut aminos
- 1 tsp sesame oil (omit for AIP)
- 1–2 tsp sriracha (season to taste, omit for AIP)
- 1 tbsp coconut sugar (omit for whole30)
- 3 cloves garlic, minced
- 1 thumb ginger, grated
- 1 lb ground beef
- 3/4 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
To serve
- 1 tbsp green onion, sliced
- Prepared cauliflower rice
- 1 cucumber, sliced thin
- 1 cup carrots, julienned
Instructions
- Whisk together the coconut aminos, sriracha, sesame oil, coconut sugar, and apple cider vinegar. Set aside.
- Using a large skillet, combine the garlic, ginger, and beef over medium heat. Season with salt and pepper. Use a wooden spoon to break up the meat into crumbles and cook until browned.
- Pour in the sauce and stir to fully coat the beef. Allow to reduce for 1-2 minutes.
- Serve the beef topped with green onion over bowls with prepared cauliflower rice, cucumber, and carrots.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 5
- Cook Time: 10
- Category: Main Dish
- Method: Stove Top
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 213
- Fat: 3.9g
- Carbohydrates: 17.1g
- Fiber: 3.5g
- Protein: 27.8g