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Paleo Bulgogi (Korean Beef) Bowls
Prep Time
10
minutes
Cook Time
20
minutes
Total Time
30
minutes
Servings
4
Ingredients
1 ½
lbs
ground beef
3
cups
cauliflower rice
cooked to your preference
3
garlic cloves
minced
1
inch
ginger
peeled and grated
¼
cup
coconut aminos
2
tbsp
date paste
or honey
1
tbsp
avocado oil
1
tbsp
sesame oil
1
tbsp
room temperature water
1
tsp
arrowroot flour
1 ½
tsp
kosher salt
1
tsp
fresh cracked black pepper
1
tsp
Korean chili pepper flakes
or
crushed red pepper flakes
Pickled Cucumber & Carrots
1
large cucumber
thinly sliced, ribboned or spiralized
2
large carrots
thinly sliced, ribboned or spiralized
1
garlic clove
minced
½
cup
apple cider vinegar
1/4
cup
apple juice
1/4
cup
water
optional
1
tsp
kosher salt
Instructions
Preheat skillet over medium heat with
avocado oil
. Add in garlic and ginger. Cook until fragrant, about 1-2 minutes.
Add in ground beef, season with
kosher salt
& pepper, cook until 80% of meat is browned. Drain excess liquid leaving about one tablespoon behind.
Stir in
coconut aminos
, date paste,
sesame oil
and
Korean chili pepper flakes
. Combine until date paste dissolves. Mix
arrowroot flour
with water then stir into skillet.
Cook until meat is browned and sauce has thickened.
Serve over cauliflower rice with pickled cucumber and carrots.
Picked Cucumber & Carrots
Place cucumber, carrots and minced garlic in the bottom of a mason jar or a bowl large enough to hold everything.
Pour
apple cider vinegar
, apple juice and
kosher salt
into mason. Add water if liquid doesn’t submerge the vegetables.
Cover and pickle for an hour or more in refrigerator.
Recipe Notes
Pickle veggies the night before for optimal flavor.