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You need only 10 ingredients and less than 20 minutes to make these healthy Korean beef bowls! They are made with coconut aminos for a soy-free, gluten-free twist. Quick, flavorful, and perfect for easy weeknight dinners!
On nights where I don’t know what to make for dinner, I like making “bowls”. Like my spicy mayo salmon bowls, taco zoodle bowls, Greek beef bowls, or these Korean beef bowls.
They are made with the yummiest sauce made out of coconut aminos, maple syrup and ground ginger. Just add some rice, asian pickled cucumbers, and other veggies of choice and you are good to go!
Bonus points that this meal is high in protein.
Table of Contents
Why you’ll love this recipe
- It is easy to make and only requires a handful of ingredients that you probably already have at home.
- It is high in protein, which is right up my alley these days.
- It cooks in 20 minutes! Which is ideal during busy weekday nights.
- It is made with real food, clean ingredients.
- It is great for anyone following a dairy-free, gluten-free, grain-free, Paleo or Whole30 diet.
- It is soy-free and good for those with soy allergies.
Recipe ingredients
- Coconut aminos– this provides the main base to the sauce in this recipe. It adds a sweet umami taste to the dish.
- Maple syrup– this helps to sweeten the sauce.
- Ground ginger– this adds a pop of flavor to the dish.
- Crushed red pepper flakes– add more or less based on the heat that you want in the dish.
- Sesame oil– this adds an almost nutty taste to the dish.
- Garlic– fresh is best! Garlic gives this dish great flavor.
- Carrots– you can buy them pre-shredded or shred them yourself.
- Ground beef– organic 85% lean beef works well here.
- White rice– used as the base of the bowls.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of maple syrup, you can use honey.
- Instead of coconut aminos, you can use soy sauce. Just know there is a risk of gluten exposure and the recipe will no longer be Paleo or Whole30 compliant.
- To add more veggies, you can add shredded kale or red pepper to the pan along with the shredded carrots.
Step by step recipe instructions
Step 1: Make the sauce by mixing the
maple syrup, coconut aminos, ground ginger, red pepper flakes and black pepper in a bowl. Set it aside.
Step 2: Sautée the garlic in sesame oil in a frying pan.
Step 3: Add the ground beef and brown in a pan, while breaking it up into pieces.
Step 4: Add the shredded carrots, and the sauce to the pan and cook a few more minutes.
Step 5: put your bowl together. Add the rice, and Korean ground beef to the bowl. Add veggies of your choice, like pickled cucumbers, sautéed snap peas, baby corn, broccoli, red peppers, and/or avocado.
If I’m making my own cauliflower rice, I like using this recipe from Minimalist Baker.
Recipe FAQs
You can add shredded kale or spinach to the beef at the same time as the shredded carrots. 
Yes, just add more red pepper flakes to the sauce!
Put the leftovers in an airtight container and keep in the fridge for up to 3 days.
Other healthy beef recipes you’ll love:
Beef Roulade with Bacon, Onion, and Thyme
Slow cooker spaghetti sauce with ground beef
Did you try this recipe? Please leave me a ⭐ review below!
Korean Inspired Beef Bowls made with Coconut Aminos
Ingredients
- 5 Tablespoons coconut aminos
- 4 Tablespoons maple syrup
- 1.5 teaspoons ground ginger
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground black pepper
- 1.5 teaspoons sesame oil, divided
- 3-4 garlic cloves, minced
- 1 pound lean ground beef
- 1 cup shredded carrots
- 1 cup uncooked rice, ( should make 3 cups cooked)
- Veggies to add to the bowl like pickled cucumbers, sautéed snap peas, baby corn, broccoli, red peppers, and/or avocado.
Instructions
- In a small bowl, whisk the maple syrup, coconut aminos, ground ginger, red pepper flakes and black pepper together. Set bowl aside.
- Add the minced garlic, 1.5 teaspoons of sesame oil to a large skillet/ frying pan and cook for 1-2 minutes over medium heat.
- Add the ground beef to the pan. Break up the ground beef into smaller pieces and cook until browned, about 7-9 minutes.
- Drain the fat from the meat. Add the shredded carrots to the pan, and mix. Pour the coconut aminos sauce over the ground beef, mix, and cook for another 3 minutes, without mixing. Let it all boil into the meat.
- Put your bowl together. Add the rice, and Korean ground beef to the bowl. Add veggies of your choice, like pickled cucumbers, sautéed snap peas, baby corn, broccoli, red peppers, and/or avocado.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks incredibly delicious! It would be a perfect recipe to meal prep for the week!
This looks tasty and I have a feeling it smells amazing when it is cooking. I was looking for ways to have cauliflower rice, and this is going at the top of my list!
You know, I’ll confess I am one of those people that does the eye roll when I hear of cauliflower rice because I’m naturally skeptical. But this recipe actually makes me eager to try it! This Korean beef and cauliflower rice combo sounds legit and I’m so looking forward to tasting this!
haha! It’s true, it doesn’t taste like rice or have real rice texture, but it is tasty and does the trick. 🙂