Korean Ground Beef Bowls
These Korean Ground Beef Bowls are a simple and delicious meal! They're paleo and can be made to be whole30 and AIP.
Ingredients
- 1 tsp rice vinegar sub apple cider vinegar for AIP
- ¼ cup coconut aminos
- 1 tsp sesame oil omit for AIP
- 1-2 tsp sriracha season to taste, omit for AIP
- 2 tbsp coconut sugar omit for whole30
- 3 cloves garlic minced
- 1 thumb ginger grated
- 1 lb ground beef
- ¾ tsp sea salt
- ¼ 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 rice vinegar, ginger and garlic. Set aside.
- Using a large skiller over medium heat, add the ground beef and crumble until browned. Lightly season with salt and pepper.
- Pour in the sauce and stir to fully coat the beef. Allow to reduce for 1-2 minutes. The sauce should coat the beef and the garlic and ginger should be lightly fragrant.
- Serve the beef topped with green onion over bowls with prepared cauliflower rice, cucumber, and carrots.
Notes
- For a thinner sauce- Simply add 1-2 tbsp beef broth if you like a thinner sauce!
- For a thicker sauce- Combine 1 tsp of arrowroot starch with about 1 tbsp of broth and whisk. Add to the pan and simmer for a few minutes to thicken the sauce.
Nutrition
Serving: 1serving | Calories: 213kcal | Carbohydrates: 17.1g | Protein: 27.8g | Fat: 3.9g | Fiber: 3.5g