Low Carb Korean Beef Bowls

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1 lb grass-fed ground beef

3 cloves garlic (minced)

1 carrot (diced)

Additional vegetables, such as finely diced mushrooms, kale, onion, radishes, etc. (optional)

1-2 tbsp fresh ginger (grated or finely minced)

3 tbsp soy sauce or tamari

1 packet stevia OR 2 Tablespoons coconut sugar

2 tbsp toasted sesame oil

4 cups cauliflower “rice” (or substitute regular rice)

green onion (minced, optional for garnish)

Directions

In a large cast iron skillet over medium-high heat, brown ground beef and garlic. Break up meat with a spatula and turn every few minutes until cooked through. Remove from pan, leaving any remaining grease for cooking the vegetables.

Add carrots and any additional vegetables to the pan along with the fresh ginger. If your ground beef was very lean, you may need to add some oil to the pan to prevent sticking (coconut oil works well in this recipe). Cook for about 5 minutes or until vegetables are cooked through, meaning soft enough to be easily pierced with a fork.

Return ground beef to the pan. Add the soy sauce/tamari, stevia/coconut sugar, and toasted sesame oil. Stir everything together, put the lid on the pan, and simmer for 5 minutes.

Serve over cauliflower rice and enjoy!