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This healthy Korean Ground Beef Bowls recipe is an easy tasty beef dish that has the most amazing sauce made from coconut aminos. It’s a fast weeknight dinner option that is yummy on top of rice, cauliflower rice, salad, or veggies. It comes together in less than 20 minutes!

Korean Beef bowl in a large bowl.

On nights where I don’t know what to make for dinner, I like making “bowls”. From these Turkey broccoli rice bowls, to these taco zoodle bowls, and especially these healthy Korean Beef Bowls.

Making “bowls” are an easy and fast way to make a complete meal filled with carbs, veggies, and protein. Fast and healthy meals are always on my regular rotation.

I’ve been really loving making these Korean beef bowls lately because they are just so easy and so delicious. You can have a whole meal ready in 20 minutes. A delicious, flavorful, and healthy meal. Yes please.

Side angle of Korean ground beef bowl.

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 very flavorful! This makes adding veggies in very easy.
  • It cooks in 20 minutes! Which is ideal during the weekday.
  • 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

Ingredients needed to make Healthy Korean Ground Beef Bowls.
  • garlic– fresh is best! Garlic gives this dish great flavor.
  • green onions– these have a particular flavor that helps season the meat and sauce.
  • red pepper– any bell pepper will work but red and orange are best.
  • carrots– you can buy them pre-shredded or shred them yourself.
  • ground beef– organic 85% lean beef works well here.
  • maple syrup– this helps to sweeten the sauce.
  • coconut aminos– this provides the main base to the sauce in this recipe.
  • sesame oil– this adds good flavor to the dish.
  • ground ginger– this adds a pop of flavor to the dish.
  • crushed red pepper flakes– to add more or less heat add more or less to the dish.
  • cauliflower rice, regular rice, or salad for the base of the bowls.

See recipe card below for a full list of ingredients and measurements.

Additions/ Substitutions

  • Instead of green onions, you can use shallots or white onions.
  • Instead of maple syrup, you can use honey.
  • Instead of coconut aminos, you can use soy sauce. Just know it will no longer be Paleo or Whole30 compliant.
  • To add more veggies, you can add shredded kale to the pan along with the shredded carrots.

Step by step recipe instructions

Coconut aminos sauce in a bowl.
Step 1

Step 1: Make the sauce.

Mix the maple syrup, coconut aminos, 1 teaspoon of sesame oil, ground ginger, red pepper flakes and black pepper together in a bowl.

Red pepper, garlic and onion in frying pan.
Step 2

Step 2: Cook the minced garlic, onion, red pepper and sesame oil in a frying pan and cook for a few minutes.

Ground beef browning in a frying pan.
Step 3

Step 3: Add the ground beef to the pan and cook until browned.

Carrots and sauce added to the ground beef in the pan.
Step 4

Step 4: Add the shredded carrots and coconut aminos sauce to the pan and cook for a few minutes.

Step 5: Put the Korean ground beef on top of the base of your choice. This can be white rice, cauliflower rice, grilled veggies or salad. I like using white rice or cauliflower rice. If I’m making my own cauliflower rice, I like using this recipe from Minimalist Baker.

Recipe FAQs

How can I add more vegetables to this dish?

You can add shredded kale or spinach to this dish at the same time as the shredded carrots. You can also add some boiled broccoli.

Kale added to korean beef bowls.

Can I make this more spicy?

Yes, just add more red pepper flakes to the sauce!

How do you store this dish?

Put the leftovers in an airtight container and keep in the fridge for up to 3 days.

Paleo and Whole30 Korean Beef Bowl on top of cauliflower rice.

Other healthy beef recipes you’ll love:

5 from 9 votes

Healthy Korean Ground Beef Bowls (Paleo, Whole30)

Servings: 4
Prep: 10 minutes
Cook: 16 minutes
Total: 26 minutes
Korean Beef bowl in a large bowl.
An easy tasty beef dish that has the most amazing sauce made from coconut aminos. It's a fast weeknight dinner option that is yummy on top of rice, cauliflower rice, salad, or veggies. It comes together in less than 20 minutes!

Ingredients 

  • 3 Tablespoons coconut aminos
  • 3 Tablespoons maple syrup
  • 3 teaspoons sesame oil, divided
  • ¾ teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper
  • 3-4 garlic cloves, minced
  • 2 green onions, sliced ( including green parts)
  • 1/2 red bell pepper, diced small
  • 1 pound lean ground beef
  • 1 cup shredded carrots
  • 2 cups cooked cauliflower rice, white rice, salad or grilled veggies.
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Instructions 

  • In a small bowl, whisk the maple syrup, coconut aminos, 1 teaspoon of sesame oil, ground ginger, red pepper flakes and black pepper together. Set bowl aside.
  • Add the minced garlic, sliced pencil onion, diced red pepper, and 2 teaspoons of sesame oil to a large skillet/ frying pan and cook for 3 minutes over medium-high heat.
  • Reduce the heat to medium and add the ground beef. Break up the ground beef into smaller pieces/ crumbles and cook for about 6 mins.
  • Increase your heat to medium-high heat and cook for another 4 minutes. Cook until the meat is no longer pink. At this point, you can drain some of the fat from the meat if you would like. Don't drain all of it though. Reduce the heat to medium. Add the shredded carrots to the pan, and mix. Pour the liquid over the ground beef, mix, and cook for another 2-3 minutes.
  • Serve over cauliflower rice, white rice, salad, or veggies.

Notes

  • Instead of green onions, you can use shallots or white onions.
  • Instead of maple syrup, you can use honey.
  • Instead of coconut aminos, you can use soy sauce. Just know it will no longer be Paleo or Whole30 compliant.
  • To add more veggies, you can add shredded kale to the pan along with the shredded carrots.

Nutrition

Calories: 278kcalCarbohydrates: 22gProtein: 27gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 70mgSodium: 381mgPotassium: 834mgFiber: 3gSugar: 13gVitamin A: 5910IUVitamin C: 61mgCalcium: 66mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: dinner
Cuisine: Asian
Tried this recipe?Mention @perchancetocook or tag #perchancetocook!
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20 Comments

  1. This looks incredibly delicious! It would be a perfect recipe to meal prep for the week!5 stars

  2. 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!

  3. 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!

    1. haha! It’s true, it doesn’t taste like rice or have real rice texture, but it is tasty and does the trick. 🙂