Korean Beef Bowls

 

This Korean beef bowl has been a go-to at our house over the last six months because it’s a quick and nutrient-dense meal. 

I adapted it from the original recipe by Damn Delicious to increase the vegetable content and support blood sugar balance. It also happens to be full of nutrients that support a healthy immune system.  

KOREAN BEEF BOWL

WHAT YOU NEED

For the beef

    • 1/4 cup organic tamari (for GF, coconut aminos for GF/soy-free)

    • 1 tsp honey

    • 1 tbsp freshly grated ginger

    • 2 tsp avocado oil

    • 1/2 tsp sriracha

    • 1 tbsp avocado oil

    • 2 garlic cloves, minced

    • 1 lb. organic, grass-fed ground beef

For the sauce

    • 1/4 cup avocado mayo

    • 1 tbsp sriracha, less if you don’t like too much heat

    • 2 tsp freshly squeeze lime juice

For each bowl

    • 1/2 c. red cabbage, chopped

    • 3/4 c. cauliflower rice, precut

    • 4 tbsp kimchi (for some probiotic goodness)

    • 1/2 avocado, cubed

    • 2 green onions, sliced

    • Sesame seeds

WHAT TO DO

Whisk first 5 ingredients in a small bowl.

Heat 1 tbsp avocado oil in a large cast-iron skillet over medium-high heat. Cook garlic for 1 minute. 

Add beef and brown for about 5 minutes, continually cutting up the meat as it cooks. Add the tamari mixture and warm through. Turn off heat and set aside. 

While the beef is cooking, heat another pan over medium heat and add fresh or frozen cauliflower rice, allowing the water in the cauliflower to steam itself-  about 5 minutes. 

Mix avocado mayo, sriracha and lime juice in a small bowl. 

Serve the bowls by layering the cauli rice, cabbage and beef, then avocado, green onions and kimchi. Top with sesame seeds and drizzle sauce on top. 

 
Tara Noseckrecipe, korean beef, immune supportComment