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Korean Ground Beef Bowls

  • Author: Michelle
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


These Korean Ground Beef Bowls are a simple and delicious meal! They’re paleo and can be made to be whole30 and AIP.


  • 1 1/2 tbsp apple cider vinegar
  • 1/4 cup coconut aminos
  • 1 tsp sesame oil (omit for AIP)
  • 12 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


  1. Whisk together the coconut aminos, sriracha, sesame oil, coconut sugar, and apple cider vinegar. Set aside.
  2. 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.
  3. Pour in the sauce and stir to fully coat the beef. Allow to reduce for 1-2 minutes.
  4. Serve the beef topped with green onion over bowls with prepared cauliflower rice, cucumber, and carrots.


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


  • Serving Size: 1 serving
  • Calories: 213
  • Fat: 3.9g
  • Carbohydrates: 17.1g
  • Fiber: 3.5g
  • Protein: 27.8g