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If you need a new recipe for your fast dinner rotation files… here it is! My keto Korean beef bowl checks all of the dinner check boxes. Let me tell you a little more about this Korean ground beef recipe. It’s super flavorful, thanks to coconut aminos, garlic, ginger, and sesame oil, plus delicious and satisfying ground beef that gets a little crispy from the stir fry sauce. Then it’s served over a bed of cauliflower rice for a full meal. Told you this easy Korean beef recipe would become a new favorite!
Many traditional Korean beef recipes are made with sugars and rice, but you’ll love this version that utilizes simple low carb swaps.
How To Make Korean Beef Bowls
This paleo Korean beef bowl is easy and ready in just 30 minutes! Here are the simple steps:
- Make the cauliflower rice. You can use frozen riced cauliflower or make your own riced cauliflower. Either turn out great. Some frozen cauliflower rice takes a few minutes longer to cook, so you can always follow the instructions on the package.
TIP: Stir fry cauliflower rice over medium-high heat. This ensures that it fries instead of steaming, reduces any cauliflower smell, and makes for a better flavor.
- Mix up the sauce. Simply whisk some coconut aminos, beef broth, sesame oil, ground ginger, and crushed red pepper flakes together in a small bowl.
TIP: If you like it sweet, you can add 2-3 tbsp sweetener to the sauce – I recommend powdered monk fruit allulose blend. If you use a sugar-free sweetener, it’s best to use powdered to avoid a gritty texture. See my low carb sweeteners guide here for other powdered options. Otherwise if you are just making this as a healthier dish but don’t need it to be low carb, a natural liquid sweetener such as honey would also work fine.
- Cook spicy ground beef. First you’ll brown the beef, then add more minced garlic and saute that for a minute.
- Add the sauce and simmer. After you add the Korean beef stir fry sauce to the pan, it will be liquid, but will thicken up and absorb into the meat if you simmer it for just a bit.
Korean Ground Beef Recipe Variations
If you want to mix up this recipe a bit, try using another meat or protein. You can really use any type of ground meat that you have or that is your favorite.
Try ground turkey or chicken for a bit of a lighter meal, or try ground pork for a similar version.
Is Korean Food Keto Friendly?
Korean food can be keto! But not all of it is.
Rice is standard in Korean food, so obviously that is out. But it’s easy to swap out for cauliflower rice.
And I’ve found some ways to infuse Korean flavors into keto-friendly dishes… like this keto Korean beef recipe!
Is Korean Beef Keto?
Traditional Korean beef recipes would not be keto. The marinade usually contains a sugar of some kind and then there’s the rice that’s usually served alongside it.
Which is precisely why I created this version! There’s no reason we should skip out on this flavorful Korean ground beef recipe.
Can You Make Easy Korean Beef Ahead?
Yes, you can definitely make this spicy Korean beef ahead of time. Keto ground beef recipes like this one are great because you can make the cauliflower rice and the ground beef stir fry in advance.
Then, just portion out the cauliflower rice and beef into four different containers and you have Korean beef bowl meal prep ready-to-go for the week.
How To Freeze Korean Beef
If you want to freeze this easy Korean beef, simply store the cauliflower rice and ground beef in airtight containers in the freezer once it has cooled down.
When you’re ready to eat, you can reheat it in the microwave or a hot skillet until hot. If you have leftovers, I highly recommend using these glass meal prep containers. You can store leftovers, freeze them, and then re-heat all in the same container.
More Low Carb Asian Recipes
I love making low carb versions of my favorite keto recipes! Here are more ideas to try:
- Low Carb Hunan Beef
- Keto Beef & Broccoli
- Oriental Asian Cabbage Salad
- Cauliflower Rice Sushi Rolls
- Ground Turkey & Rice – Just use a low carb sweetener and cauliflower rice to keep it keto friendly.
- Orange Chicken & Kung Pao Beef – Both found exclusively in The Wholesome Yum Easy Keto Cookbook!
Tools To Make Korean Beef Bowls
Tap the links below to see the items used to make this recipe.
- Nonstick Wok – This wok is great for cooking my Korean beef recipe and there’s lots of surface area to easily and quickly brown the meat.
- Stainless Chopsticks – Not required, of course, but I love these for all my low carb Asian meals. They are shown in the pictures.
- Glass Meal Prep Containers – These glass containers have two compartments are perfect way to meal prep Korean beef bowls for the week. (And see note about freezing, above!)
Easy Keto Korean Ground Beef Bowl Recipe:
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Easy Keto Korean Ground Beef Bowl Recipe
You'll love this 20-minute keto Korean beef bowl! See how to make an easy Korean ground beef recipe that's healthy, gluten-free, and full of flavor.
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PrintIngredients
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Cauliflower Rice:
Beef:
Garnish:
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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.
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Remove the cauliflower rice from heat, set aside, and cover to keep warm.
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In a small bowl, whisk together the coconut aminos, beef broth, sesame oil, ground ginger, and red pepper flakes. Set the sauce aside.
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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.
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Make a well in the beef and add the minced garlic. Saute for about a minute, until fragrant, then mix into the beef.
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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.
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Divide the cauliflower rice among plates.Top with ground beef. Garnish with sliced green onions, sesame seeds, and cucumber slices.
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Recipe Notes
Serving size: ~1/3 cup ground beef + 1 cup cauliflower rice
This low carb recipe was featured in the May 2020 Wholesome Yum Challenge! Learn more and join the challenge to enter this month's giveaway.
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99 Comments
Vicky
Very delicious recipe. I doubled the recipe and I don’t see anywhere where it says to drain the beef? I had a ton of liquid from the beef. So I drained the beef added in my doubled sauce and let it simmer down for much longer than the time you stated but it was very delicious. I also used low sodium soy sauce – I love that stuff.
Carri
Just made this for my hubs. He absolutely loves it!! Great recipe! Saved to my keto folder. Will definitely make it again. Thank You for sharing this recipe
Nicole
Absolutely delicious! I will definitely be making this again. I didn’t have beef broth so I used some vegetable stock instead, otherwise, that is the only change I made and it turned out fantastic! I served the meal with cauliflower rice, garlicky collard greens, and red cabbage coleslaw. My partner said I nailed the meal right on the head! Yummy!
Irene
Delish!!! And easy!!
Janet
We found this recipe too sweet and too bland. The second time I made it, I subbed 2 T low sodium soy and 1 T gochujang (3 gr carb per T for the container in my fridge) for the coconut amino, and 2 T grated fresh ginger for the 1/4 tsp dried. For the broth, I used jarred lower-sodium beef broth concentrate–1/4th tsp for 1/4 c water. Because my husband dislikes cauliflower, I served over shirataki noodles, in rice form for 0 carbs. I found both gochujang and shirataki noodles in my small town NC supermarket, although both are less expensive at Asian markets. I also added 1 T chopped cilantro to the garnish. The substitutions made a huge difference to hubs, and we will be making this frequently. While not on strict Keto diets, I use Keto recipes to help him maintain a low carb diet for Type 2 diabetes management–and as long as I watch the fat, they help me keep weight down, too. Thank you so much for making my life easier!!!
Charli Prather-Levinson
Easy and delicious
Rach
So good! Had to make little adjustments for the ingredients that I have. Frozen cauli rice from costco, salted butter instead of olive oil, half a beef bullion dissolved in 1/4c hot water, added 2 tsp monkfruit, added way more chili flakes. Yum!
Az
This is SO GOOD! I used Organic Soy sauce instead of Coconut Aminos (it’s all I had) and I also seasoned the cauliflower rice with Organic Soy Sauce, Sesame Oil, garlic and ginger…letting it marinade for an hour or so before sauteeing it as my coconut Rice. My goodness. SO MUCH FLAVOUR! Will definitely make this again.
Lisa Davisson
Absolutely delicious!! We all love this and it’s definitely going into rotation!!
I am curious where the 9 net carbs are from? The cauliflower? Well anyway, I think this is my new favorite dish!
Also loved the tip about frying the cauliflower! Made such a difference!
Wholesome Yum M
Hi Lisa, Yes, most of the carbs from the cauliflower in this dish. Enjoy!
Claudine
This recipe is awesome! I had a real craving for Korean beef, and this really hit the spot!
Alisa
I want to make this but we have a sesame allergy. I figure I can skip the seeds but do you know of an oil I can sub for the sesame oil? Thanks! I love your recipes!
Wholesome Yum M
Hi Alisa, Avocado oil will work great here. Enjoy!
D
We loved this! Making it again this week. What do you serve as side dishes? I’ve got hungry teenagers over here. (Gluten free please)
Wholesome Yum M
Hi D, So glad you enjoyed it! Please check out the ‘Side Dishes’ section under the ‘Recipes’ heading at the top of the page. All recipes on this site are gluten-free, so you are good to go!
Helen Hoke
Good. My non Keto husband loved it.
anita
I tried this recipe tonight and thought it was delicious. I made it exactly like the recipe called for but I did add a little soy sauce once everything was done, (I like salt) I didn’t think that the stated portion size would be enough but it was the perfect amount. Thank you for sharing this recipe for a KETO nubee to have.
Happy Ketoing,
Anita
C
Wow! This was sooooo good! I followed the recipe exactly and it was incredible. My wife was very happy. 5 stars!
JudytheBaker
Maya, this is excellent!
I was concerned that it would be too much like your 15 Minute Egg Roll in a Bowl in the cookbook. It’s totally different. It came together really fast, and I really appreciate that.
For us, it makes three servings. I had to use up some mushrooms and GM green beans, and we had to with that instead of cauliflower.
Thank you so very much,
Judy,
Sarah Hendler
I can’t find this recipe on the page any longer. I loved it! Can you repost it?
Wholesome Yum M
Hi Sarah, The recipe is still there! Are you viewing the website with a new browser? Make sure you aren’t viewing the website in a Reader Mode or RSS feed, which could prevent parts of the recipe card from showing.
Roberta
Could this recipe be cook in the IP (sauteing it first) ? About the option with sweetener, I personally find in this recipe it just ruins the heart of the recipe 🙁 but it could be good for someone else, no criticism 🙂
Wholesome Yum M
Hi Roberta, I think this could definitely be done in the Instant Pot. The sweetener is not required here, so feel free to omit it from the recipe!
Kitten48
We love this satisfying delicious easy recipe. I make it with top round also.
Alison
The whole family loved this recipe. Delicious and quick to make.
Carri
I made this dish last night. I’ve made Bulgogi before and like it and thought maybe it would be similar. But this recipe was just too bland for us. It lacked any distinct flavor. It wasn’t terrible, but I won’t repeat it. I did NOT make cauliflower rice, as we had it the week before and I am not much of a fan of cauliflower in so many low carb pasta substitute dishes. But I did make a shirataki noodle lo mein side dish.
Ruth Martinson
This was really quick and I loved it!!!
Jackie Rawlins
I’ve just made this. It is completely delicious and very easy to make. Thank you.
Keichrese Thomas
I really like the recipe. It was very healthy and easy to make. The ingredient added was very good added flavor. This was my first time trying Colliflower. Great combination for a healthy meal.
Thanks
Corina
This was delish! I left out the red pepper flakes because I’ve got little ones who don’t appreciate the spice. But it was still so good and easy too. thanks for a quick and yummy recipe.
Ruth A
I loved it! I didn’t have the garnishes, but it was good alone!
Melissa
I tried it tonight and it’s delicious!! Thank you for another great recipe!
Elizabeth
SOOO good! I added two tbsp of monk sweetener and 1.5 tbsp of sriracha to the sauce. For the beef, I sautéed a jalapeño and bell pepper with the garlic. So so so tasty. Thank you!
Megan
This recipe will be on repeat! My kids loved it and so did the parents! Definitely easy 30 min dinner (less really!) I have a ton of ground pork frozen and will try it with that next.
Kelli
I guess I’ve had too much real Korean food in my life—like the author pointed out, Korean food is a lot sweeter and I really missed that in this dish. It was pretty bland. I’d be willing to try it again but I’d definitely need to add something else.
JM
Great recipe. I like it a bit more colorful so I add red or yellow pepper strips, pea pods, broccoli, or whatever I have on hand. It’s become a staple.