Korean Beef Bowls

Korean Beef Bowls

  • Author: Shannon Doleac
  • Yield: 4 - 6 1x


  • 2 Tbsp. coconut oil, divided
  • 1 1/2 lbs. grass-fed ground beef
  • 1/2 large onion, diced
  • 1 red bell pepper, diced
  • 4 green onions, diced
  • 1/4 cup coconut aminos
  • 1 Tbsp. sesame oil
  • 1 Tbsp. honey (optional)
  • 1/2 tsp. garlic
  • 1/2 tsp. ground ginger
  • 1/4 tsp. sea salt
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. crushed red pepper flakes (optional)
  • 3 cups riced cauliflower (or cooked white rice)
  • Sesame seeds for garnish
  • 1 head steamed broccoli


  1. In a large skillet melt 1 Tbsp coconut oil over med-high heat. Crumble in ground beef and cook until no longer pink. Break up and stir frequently.
  2. Add diced onion and pepper, toss to combine and cook until soften.
  3. While veggies are cooking, whisk coconut aminos, sesame oil, honey, garlic, ginger, sea salt and black pepper in a small bowl. Pour into the skillet and toss. Add additional seasonings to taste.
  4. Add diced green onions and reduce heat to low while you prepare the cauliflower-rice.
  5. To prepare the cauliflower-rice, heat remaining 1 Tbsp coconut oil in a medium pan over medium heat. Add riced cauliflower and toss to coat. Allow to cook for about 5 minutes, or until desired softness, while occasionally stirring. Add a dash of salt and pepper and mix.
  6. Serve meat mixture over cauliflower-rice and garnish with crushed red pepper flakes and sesame seeds. Add steamed broccoli to the side or mix in.