Korean Spiced Beef with Cauliflower Rice
Savory ground beef is cooked in a rich, sweet-savory Korean-inspired sauce, served over fluffy cauliflower rice with crisp sesame broccoli for a complete and satisfying meal.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 4
- Cuisine: Korean
- Difficulty: Easy
- Cost: $3.92/serving
Dietary
- Keto
- Dairy-Free
- Nut-Free
- High-Protein
- Low-Carb
- Low-Sugar
Tags
- quick
- stir-fry
- savory
- spicy
- budget-friendly
- healthy
Ingredients
- 1 pound ground beef (80/20 lean)
- 1 tablespoon olive oil
- 2 clove garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 0.25 cup soy sauce (sugar-free)
- 1 tablespoon apple cider vinegar
- 1 teaspoon sesame oil
- 0.5 teaspoon red pepper flakes
- 4 cup cauliflower rice (cooked)
- 2 cup broccoli florets
- 1 teaspoon sesame seeds
- 2 green onions (thinly sliced)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
- Add minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant.
- In a small bowl, whisk together sugar-free soy sauce, apple cider vinegar, sesame oil, and red pepper flakes (if using). Pour the sauce over the beef in the skillet and stir to coat. Simmer for 3-5 minutes, allowing the sauce to thicken slightly.
- While beef is simmering, steam or microwave broccoli florets until tender-crisp, about 3-5 minutes.
- Serve the Korean-spiced beef hot over cooked cauliflower rice, topped with steamed broccoli, and garnished with sesame seeds and sliced green onions if desired.
Notes
For a boost of fresh flavor, you can add a tablespoon of sugar-free gochujang paste if you have it on hand, keeping it keto-friendly. Store leftovers in an airtight container for up to 3 days.
Nutrition (per serving)
- Calories: 470
- Protein: 37 g
- Carbohydrates: 12 g
- Fat: 30 g
- Fiber: 4 g
- Sodium: 890 mg
- Saturated Fat: 11 g
- Sugar: 4 g
- Cholesterol: 100 mg