Name: Korean Beef Bulgogi Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 8 oz 93% Lean Ground Beef; 1 tsp Toasted Sesame Oil; 2 tbsp Coconut Aminos; 1 tsp Fresh Ginger; 2 cloves Garlic; 1 cup Cauliflower Rice; 0.5 cup Cucumber; 1 tsp Rice Vinegar; 0.25 tsp Red Pepper Flakes; 1 tbsp Green Onions; 1 tsp Sesame Seeds; 0.25 tsp Sea Salt; 0.25 tsp Black Pepper

Nutrition

Per serving

507 calories

Protein: 49g; 39% of calories
Carbs: 14g; 11% of calories
Fat: 29g; 50% of calories

Instructions

Prep 10 min · Cook 10 min

In a small bowl, whisk together the coconut aminos, minced ginger, minced garlic, and red pepper flakes to create the bulgogi sauce.
In another small bowl, toss the thinly sliced cucumber with rice vinegar and a pinch of sea salt; set aside to quick-pickle while you cook.
Heat the toasted sesame oil in a large skillet over medium-high heat.
Add the ground beef to the skillet, seasoning with sea salt and black pepper, and cook until browned, breaking it into small crumbles with a wooden spoon.
Pour the prepared bulgogi sauce over the beef and simmer for 2-3 minutes until the liquid reduces slightly and coats the meat thoroughly.
While the beef simmers, steam the cauliflower rice in a separate pan or microwave until tender, about 3-4 minutes.
Assemble the bowl by placing the cauliflower rice at the bottom, topping with the glazed bulgogi beef and the pickled cucumbers.
Garnish the bowl with sliced green onions and sesame seeds before serving.

Nutrition

Ingredients

Instructions

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