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Sweet, salty and with a hint of spice, this Korean Ground Beef recipe is a take on the classic dish of beef bulgogi. Prepared in well under 20 minutes, these Korean Ground Beef Bowls are simple to prepare, so delicious and absolutely perfect for meal prep! This dish is also dairy and gluten free, as well as low-carb and paleo-friendly. Made in partnership with my friends at Ello Products.
Korean Ground Beef Meal Prep
When it comes to eating healthy and fueling your body, there is one strategy that seems to work above all else: plan ahead! Making a plan and prepping the food is the best way to make sure you actually have access to and eat what food makes your body feel it’s best. And that is exactly where these Korean Ground Beef Bowls come in! They check off all the boxes:
- So delicious
- Simple to make
- Uses only a few ingredients
- Keeps well for a few days
Making these ground beef bowls is as easy as cooking up some ground beef with Korean inspired flavors, and pairing it with some quickly sautéed cauliflower rice, and some chopped fresh veggies. Top with some gochujang sauce or other spicy sauce for an extra kick and some sesame seeds.
Korean Ground Beef Ingredients
While our take is by no means authentic, the inspiration from this ground beef bowl comes from the flavors of beef bulgogi. The quickly seared beef is flavored with a little bit of sweet, a little bit of salty and optionally some heat. While we list red pepper flakes in the ingredients, if you happen to have Gochujang at home, feel free to use that in the recipe!
- Avocado Oil
- Ground Beef
- Coconut Aminos (a soy sauce substitute)
- Coconut Sugar
- Sesame Oil
- Red Pepper Flakes (or gochujang)
Why we LOVE Meal Prepping in Ello Storage Containers
We’ve been using Ello DuraGlass Meal Prep Containers for about 2 years now and they have been our favorite storage containers by far. Not only are the colorful silicone sleeves cute and helpful in pairing the containers with the matching lid, but they also serve a purpose! The silicone protects the glass and they act as as a trivet so a dish can go from the freezer or refrigerator, to the toaster oven (or microwave) and then right to the table.
I love using glass for storage (and re-heating) because it’s free of harmful chemicals, can be heated in the oven (without lids), toaster oven or microwave and is (top-rack) dishwasher safe. Plus the crystal clear Tritan lid and colorful silicone sleeve let’s me easily see what is in the containers so I can keep my refrigerator more organized. This is especially helpful when you have a refrigerator full of meal prep and you need to stay organized.
Plus these air-tight lids WILL NOT leak, and that is always a bonus when commuting with your lunch to work!
How long will this Korean Beef meal prep last?
Ground beef keeps really well in the refrigerator for about 3-4 days. We prepped these bowls with cauliflower rice, thinly sliced cucumbers and carrots to create a filling and healthy bowl, which generally will keep well in the refrigerator about 3 days. If you prefer to have really fresh vegetables feel free to portion out the ground beef ahead of time in the meal prep containers and add the veggies the night before or that morning.
If you like this meal prep recipe, check out these others:
- Paleo Asian Beef and “Rice”
- Meal Prep: 8 Budget Friendly Lunches
- Pizza Meatloaf Muffins (Gluten-Free)
- Breakfast Prep Baked Egg Cups
- Easy Taco Soup
- Gluten Free Turkey Meatballs with Spinach
- Our Favorite Baked Oatmeal Recipes
KOREAN GROUND BEEF BOWLS
- 2 teaspoons avocado oil
- 1 pound ground beef
- 2 garlic cloves minced
- 1 ” piece fresh ginger peeled and grated
- 3 scallions sliced thin, divided
- 1/4 cup coconut aminos
- 1 tablespoon coconut sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes
- 1 small cucumber cut into fine matchsticks or slices
- 1 carrot shredded or cut into fine matchsticks
- Sesame seeds for garnish
- 4 cups cauliflower rice or white rice, cooked, for serving
- Heat oil in a large skillet over medium heat. Once hot, cook beef until no pink remains, about 8 minutes. Drain any excess oil, except 1 tablespoon.
- Add garlic, ginger and half of the sliced scallions to the skillet and cook until fragrant, about 1 minute.
- Add in coconut aminos, coconut sugar, sesame oil, and red pepper flakes. Cook until the sauce starts to thicken, about 2 minutes
- Stir in remaining scallions, taste and adjust seasoning.
- Serve over cauliflower rice, with cucumbers and carrots and sesame seeds for garnish.