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Korean Beef Cauliflower Rice Bowls (Paleo, GF) | Perchance to Cook, www.perchancetocook.com
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5 from 8 votes

Korean Beef Cauliflower Rice Bowls (Paleo, Gluten-Free)

Servings: 4
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes


  • 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
  • 3 Tbs maple syrup
  • 3 Tbs coconut aminos
  • 3 tsp sesame oil, divided
  • ¾ tsp ground ginger
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp ground black pepper
  • 2 cups cooked cauliflower rice, ( I used a 16 ounce bag from Trader Joes)


  • Add the garlic cloves, sliced pencil onion, diced red pepper, and 2 tsp 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 carrots to the pan, and mix.
  • In a small bowl, whisk the maple syrup, coconut aminos, 1 tsp sesame oil, ground ginger, red pepper flakes and black pepper together. Pour the liquid over the ground beef, mix, and cook for another 2-3 minutes.
  • Serve over cauliflower rice.
Course: dinner
Cuisine: Asian
Keyword: korean beef bowls