Korean Beef Bowl (Easy In 20 Minutes!)

4 servings


5 minutes

active time

20 minutes

total time



1 tbsp Olive oil

1 lb Cauliflower (frozen or fresh riced in a food processor)

1/2 tsp Sea salt

1/8 tsp Black pepper (optional)


1 tbsp Olive oil

1 lb Ground beef

1/2 tsp Sea salt

4 cloves Garlic (minced)

1/4 cup Coconut aminos

1/4 cup Beef broth

2 tsp Sesame oil

1/4 tsp Ground ginger

1/4 tsp Crushed red pepper flakes


1/4 cup Green onions (sliced)

1 tsp Sesame seeds

1 small Cucumber (~8 ounces, sliced, optional)


Heat 1 tablespoon (15 mL) olive oil in a large wok over medium-high heat. Add cauliflower rice. Season with sea salt and black pepper, if desired. Saute for 3-5 minutes, until cooked through.

Remove the cauliflower rice from heat, set aside, and cover to keep warm.

In a small bowl, whisk together the coconut aminos, beef broth, sesame oil, ground ginger, and red pepper flakes. Set the sauce aside.

Turn heat back to medium-high. Add another tablespoon (15 mL) olive oil to the wok. Add the ground beef and season with sea salt. Cook for about 8-10 minutes, breaking up with a spatula and stirring occasionally, until browned.

Make a well in the beef and add the minced garlic. Saute for about a minute, until fragrant, then mix into the beef.

Pour the sauce over the beef. Bring to a simmer, then reduce heat and simmer for 3-4 minutes, until the sauce is reduced and thickened. There won't be much liquid left.

Divide the cauliflower rice among plates.Top with ground beef. Garnish with sliced green onions, sesame seeds, and cucumber slices.


Serving Size

1/3 cup beef / 1 caulifl


381 kcal

Total Fat

26.5 g

Saturated Fat

8.1 g

Unsaturated Fat

15.5 g

Trans Fat

1.1 g


77.2 mg


750.6 mg

Total Carbohydrate

11.3 g

Dietary Fiber

3 g

Total Sugars

6 g


24.2 g

4 servings


5 minutes

active time

20 minutes

total time
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