This recipe for low-carb Korean beef bowl is budget-friendly, easy to make, quick to the table, and absolutely delicious. It’s low-carb and keto-friendly.
You can easily make it paleo by using coconut aminos, or simply keep it gluten-free with Tamari soy sauce. I’ve made it with both!
You can mix and match with the ingredients you have handy, and use chicken, pork, or lamb mince instead. This would also taste really lovely over a plate of zucchini noodles made with a spiralizer, or simple stir-fried veggies.
I also like to add some sliced cucumbers on the side for some extra crunch and coolness.