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.
15-Minute Low-Carb Korean Beef Bowl
Prep time
Cook time
Total time
Author: Irena Macri
Recipe type: Main
Ingredients
- 1 tablespoon coconut oil
- 2 tablespoons grated ginger
- 2 large cloves garlic, grated
- ½ long red chilli, sliced
- 1 medium celery stick, diced
- 400 g / 0.8 lb grass-fed ground beef mince
- 2 tablespoons Tamari soy sauce or coconut aminos for soy-free version
- ½ tablespoon fish sauce
- 1½ teaspoon coconut sugar, honey, or ethyritol ‘sugar powder for keto version
- 1 tablespoon sesame oil
- 1 teaspoon tomato paste
- Juice of ½ lime
- 1 tablespoon sesame seeds
- Chopped spring onions/scallions, for garnish
For cauliflower
- 250-300 g / 0.5 lb cauliflower (1/2 medium head) florets finely diced into rice-like kernels - you can use a food processor for this
- 1 teaspoon coconut oil, butter or ghee
- Pinch of salt
Instructions
- In a large frying pan, heat coconut oil over medium-high heat. Add the ginger, garlic, chilli, and celery and sauté for 30 seconds, then add the ground beef. Cook for 6 minutes over medium-high heat, breaking the meat apart with a spatula in the first couple of minutes. Then leave the beef to brown off and only stir once or twice.
- Combine Tamari (or coconut aminos), fish sauce, sweetener of choice, sesame oil, tomato paste, and lime juice in a bowl and whisk together. After 6-7 minutes, once the beef has started to brown slightly, add the sauces to the beef and stir through for another minute. Finally, sprinkle in the sesame seeds and stir through.
- While the beef is cooking, heat the oil or butter in another pot over medium-high heat. Add the cauliflower rice and salt and stir through for 1-2 minute, until slightly softened.
- Serve the beef over cauliflower rice, topped with some chopped spring onions.
Make it tonight!
This was delicious and very easy to make!
Great recipe. Lovely presentation too. Thanks for sharing Irena!
Love korean food ! I will definitely do this! Tnks
Im not a big rice fan, so this is perfect for me! I love califlour and cant wait to try this!
Made this last night and love it!! I love Korean food and this was so easy to make and so yummy!
Perfect lunch idea for work. Very easy and quick to make. All my carb watchers, this is a perfect and different selection to add to your collection!
This recipe is great because it is so flexible! I follow a Keto diet but the rest of my family doesn’t so they had it with brown rice and I used the cauliflower rice as described in the recipe. I tasted both ways but prefer the cauliflower rice because of the texture and buttery hints paired with the pork.
I’m not a huge Korean beef fan, but this is by far my favorite kind of all the ones I have tried. I added a bit more salt though for the cauliflower
Low on carbs and it’s a delicious meal! The buttery cauliflower rice mixed perfectly with the Korean beef. It’s recommended to have some for lunch.
I’m not really into Korean foods but after tasting this, I think I will consider! I really enjoyed the unique taste of the beef toppings.
I just tried this recipe yesterday, it was so delicious and my husband said it tasted like the one in the restaurant. Thank you Irena for the recipes, Best thing is its low carb with no complicated ingredients.
I never tried Korean food but this great!! I love rice and I like that this recipe is so flexible and quick to make. I will definitely cook this again!
I’m a big fan of Korean food. The fact that this can be made in 15 minutes is even better
I serve this upside down on crispy zucchini noodles (spiralizer, deep fry in vegetable oil until browned, drain, season with salt and pepper) and it’s one of my favourite meals.
Yum! Sounds like the perfect pairing!!
This is great, but I wish you’d included the net carbs, calories, protein and fat so I could log it correctly. Hard to keep track when they’re not included.
My partner was very sceptical but we loved it. Soo easy to make. Recommend for Bariatric Patients too
How many servings is this?
I,m going to make this into lettuce wraps.
Hi! I was just wondering if anyone had the macros on one serving, minus the cauliflower rice. Good idea on the lettuce wraps Pam 🙂
Why no macros “low carb” “keto” and no macros. Come on a little more effort in giving macros would give you a better rating and not have those previous comments generated. Apart from that recipe looks good – now to work out macros to see if it’s worth me making.
Can you tell me how many servings this recipe makes?
What’s the serving size for this dish?
Does anyone know how many servings this makes???