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Korean Beef bowl in a large bowl.
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5 from 9 votes

Healthy Korean Ground Beef Bowls (Paleo, Whole30)

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!
Prep Time10 minutes
Cook Time16 minutes
Total Time26 minutes
Course: dinner
Cuisine: Asian
Diet: Gluten Free
Servings: 4
Author: Dominique

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.

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: 278kcal | Carbohydrates: 22g | Protein: 27g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 381mg | Potassium: 834mg | Fiber: 3g | Sugar: 13g | Vitamin A: 5910IU | Vitamin C: 61mg | Calcium: 66mg | Iron: 3mg