Korean Inspired Beef Bowls made with Coconut Aminos

5 from 9 votes

You need only 10 ingredients and less than 20 minutes to make these bowls! Made with coconut aminos for a soy-free, gluten-free twist.

Prep Time5

Cook Time13

Total Time18

Course: dinner

Cuisine: Asian

Diet: Gluten Free

Servings:

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.

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.

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.

Veggies to add to your bowl include pickled cucumbers, sautéed snap peas, baby corn, broccoli, red peppers, and avocado.