Korean Bowl Recipe Ground Beef

Keto Korean Beef Bowls Low Carb Maven

WebApr 19, 2021 · As the beef cooks, break the meat up into small pieces with your spatula. Let the beef cook until it is lightly browned, about 4 minutes. Once the beef is lightly brown, …

Rating: 4.8/5(4)

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Low Carb Korean Beef Bowls Lily Nichols RDN

WebMay 7, 2019 · In a large cast iron skillet over medium-high heat, brown ground beef and garlic. Break up meat with a spatula and turn every …

1. In a large cast iron skillet over medium-high heat, brown ground beef and garlic. Break up meat with a spatula and turn every few minutes until cooked through. Remove from pan, leaving any remaining grease for cooking the vegetables.
2. Add carrots and any additional vegetables to the pan along with the fresh ginger. If your ground beef was very lean, you may need to add some oil to the pan to prevent sticking (coconut oil works well in this recipe). Cook for about 5 minutes or until vegetables are cooked through, meaning soft enough to be easily pierced with a fork.
3. Return ground beef to the pan. Add the soy sauce/tamari, stevia/coconut sugar, and toasted sesame oil. Stir everything together, put the lid on the pan, and simmer for 5 minutes.
4. Serve over cauliflower rice and enjoy!

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Keto Korean Ground Beef Bowl Recipe Low Carb Yum

WebJul 7, 2020 · Brown the ground beef in a large skillet with garlic in hot oil. Then drain off the fat if desired. Add stevia, molasses (if using), soy …

1. Heat a large skillet over medium heat and brown ground beef with garlic in the oil. Drain off fat.
2. Add stevia, molasses, soy sauce, ginger, and red pepper.
3. Simmer and stir for a few minutes to blend seasonings.
4. Serve over cauliflower rice and top with sliced green onions.

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Korean Beef Bowl {Fast and Healthy} – WellPlated.com

WebApr 11, 2023 · Once the beef is completely browned, stir in the garlic and cook 30 seconds. While the beef cooks, in a small bowl, stir together the …

1. Pickle the carrots and/or cucumbers if desired (see recipe notes—I highly recommend). In a large skillet, brown the beef over medium-high heat, breaking it into small pieces, until it is browned and cooked through, about 5 or so minutes. When the beef is about halfway finished cooking, add 1 tablespoon of the soy sauce and 2/3 of the scallions. Once the beef is completely browned, stir in the garlic and cook 30 seconds.
2. While the beef cooks, in a small bowl, stir together the rice vinegar, honey, ginger, red pepper flakes, and remaining soy sauce. Pour over the browned beef. Stir and cook for 2 minutes. Remove from the heat, then stir in the sesame oil. Sprinkle the remaining green onion over the top. Taste and add extra soy sauce or red pepper flakes as desired (I added a bit more of each).
3. Serve the beef hot, over rice, topped generously with the carrots, cucumber, and sesame seeds.

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