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5 from 7 votes


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.
Prep Time5 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Lunch
Servings: 4
Author: Lexi


  • 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.


Serving: 1/4 recipe | Calories: 427kcal | Carbohydrates: 20g | Protein: 28g | Fat: 25g | Saturated Fat: 5g | Sodium: 200mg | Fiber: 5g | Sugar: 10g