I know, another bowl recipe. Are you starting to see a theme here? In all honestly though, I’ve kind of developed a thing for meals in a bowl. The recipe for this healthier version of a Korean Beef Bowl has been adapted from one of my favorite week-night go-to’s. We’ve been eating these bowls specifically, for a few years now. They whip up super quickly, and by some sort of miracle, my whole family eats and enjoys them, so I wanted to find a way to make them fit my current Faster Way to Fat Loss lifestyle. I swapped out a few ingredients and put the beef over cauliflower rice instead of regular, and voilá, it’s still the perfect meal for those nights that you need to get something on the table quickly, it’s just packed with even more nutrition!
- 1/4 coconut sugar, packed
- 1/4 cup coconut aminos
- 2 tsp. sesame oil
- 1/2 tsp. crushed red pepper flakes
- 1/4 tsp. ground ginger
- 1 Tbs. avocado, grapeseed, or olive oil
- 3 cloves garlic, minced
- 1 pound of lean ground beef
- 2 green onions, thinly sliced
- 1/4 tsp. sesame seeds
- 1 bag frozen riced cauliflower, prepared according to directions on package
- 1. In a small bowl, whisk together coconut sugar, coconut aminos, sesame oil, red pepper flakes, and ginger.
- 2. Heat avocado oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant. Add ground beef and cook until browned, making sure to crumble the beef as it cooks; drain excess fat.
- 3. Stir in coconut amino mixture and green onions until well combined, allowing to simmer until heated through.
- 4. Serve immediately over riced cauliflower. Garnish with green onion and sesame seeds, if desired
Leave a Reply