Low Carb Korean Beef Bowls

prep time 10 minutes

cook time 10 minutes

total time 20 minutes

yield 4

author Lily

1 lb grass-fed ground beef
3 cloves garlic minced
1 carrot diced
Additional vegetables, such as finely diced mushrooms, kale, onion, radishes, etc. (optional)
1-2 tbsp fresh ginger grated or finely minced
3 tbsp soy sauce or tamari
1 packet stevia OR 2 Tablespoons coconut sugar
2 tbsp toasted sesame oil
4 cups cauliflower “rice” (or substitute regular rice)
green onion minced (optional for garnish)

In a large cast iron skillet over medium-high heat, brown ground beef and garlic. Break up meat with a spatula and turn every few minutes until cooked through. Remove from pan, leaving any remaining grease for cooking the vegetables.
Add carrots and any additional vegetables to the pan along with the fresh ginger. If your ground beef was very lean, you may need to add some oil to the pan to prevent sticking (coconut oil works well in this recipe). Cook for about 5 minutes or until vegetables are cooked through, meaning soft enough to be easily pierced with a fork.
Return ground beef to the pan. Add the soy sauce/tamari, stevia/coconut sugar, and toasted sesame oil. Stir everything together, put the lid on the pan, and simmer for 5 minutes.
Serve over cauliflower rice and enjoy!

If you don’t know how to make cauliflower rice, see this tutorial from my colleagues, The Real Food RDs. OR, you can be lazy like me and reheat frozen cauliflower rice. Most conventional grocery stores stock it now.
If you don’t use soy products, you can use coconut aminos, but note that coconut aminos are generally pretty high in sugar and not quite as high in salt as soy sauce. That means you’ll likely need to add salt and use less sugar/stevia if you go this route.
This is my preferred brand of stevia sweetener.