korean beef bowl

Hearty Korean-Inspired Beef Buddha Bowls

Last Updated on February 12, 2024

If you’re looking for a healthier alternative to takeout, look no further than this Korean-inspired Buddha bowl. It’s filled with ground beef and a colorful array of vegetables, and finished with a flavorful sauce made with coconut aminos, sesame oil and ginger.

One of the most satisfying components of this bowl is the varied textures. Crunchy shredded cabbage and thinly peeled ribbons of carrots add a nice crunch alongside juicy crumbled ground beef. Everything sits on a bed of tender cauliflower rice. Plus, you can also switch up the ingredients based on whatever you have in the fridge — broccoli, green beans, snow peas or asparagus would all work nicely.

korean beef bowl

Korean-Inspired Beef Buddha Bowls

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Protein: Beef
Cut: Ground Beef
Diet: Dairy Free, Gluten Free, Low carb, Paleo
Course: Main Course
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2

Ingredients

  • For sauce:
  • 1/3 cup coconut aminos
  • 1/4 cup toasted sesame oil
  • 1 tbsp coconut sugar
  • 2 tbsp fresh lime juice
  • 1 clove garlic minced
  • 1 tsp grated fresh ginger
  • 1 tsp tapioca starch dissolved in 1 tsp water
  • For Buddha bowls:
  • 1 1-lb package ButcherBox ground beef defrosted
  • 2 cups cauliflower rice
  • 1/4 cup water
  • 2 cups shredded purple cabbage
  • 2 medium carrots sliced into thin ribbons with a vegetable peeler
  • 1/2 cup chopped scallions
  • 1/2 cup chopped cilantro
  • 1 tsp sesame seeds for garnish, optional

Instructions

  • Make the sauce: In a small saucepan, stir together the aminos, sesame oil, sugar, lime juice, garlic and ginger.
  • Make the bowl: Warm a large skillet over medium heat. Add the ground beef and cook, stirring and breaking up the meat into crumbles, until cooked through, about 7 minutes. Pour two tablespoons of the sauce mixture into the skillet; cook, stirring, until the meat is coated and sauce is warmed, about 3 minutes. Remove from the heat.
  • Warm a separate skillet over medium heat. Add the cauliflower rice and water. Cover and cook until tender, stirring occasionally, 5 to 7 minutes. While the cauliflower cooks, place the remaining sauce over low heat and cook until steaming, stirring occasionally, about 2 minutes. Whisk in the tapioca starch mixture; continue to cook, stirring, until the sauce has thickened, 1 to 2 minutes.
  • To serve: Divide the cauliflower rice and ground beef between two bowls. Top with the shredded cabbage, carrots, and scallions. Drizzle the sauce on top and garnish with the cilantro and sesame seeds.
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Recipe courtesy of PaleoHacks.