This Keto Korean Beef Bowl recipe brings crazy good flavors, a touch of sweetness, and plenty of big beefiness to your table, making it a keto dinner recipe keeper. It’s a delightful departure from the usual cheese and bacon-laden keto dishes, proving that low-carb meals can be exciting and diverse. This dish is not only quick to prepare but also perfect for meal prepping, ensuring a satisfying and healthy meal is always within reach.
Why This Keto Korean Beef Bowl Works
Asian food often elicits compliments, and this Keto Asian Beef Bowl, adaptable for Whole30, Paleo, and GAPS diets, is sure to be met with enthusiasm. Best of all, it's ready in just 15 minutes! This bowl is filled with Asian flavors, clean ingredients, and satisfying elements, all while remaining super low-carb, with just 3 grams of net carbs per serving.
For those following the AIP diet, specific notes are included in the recipe to ensure it aligns with your dietary needs.
Ingredients and Substitutions
Beef
Lean ground beef is typically used, but any quality cut of beef diced up small will work. For a richer flavor, consider using ground pork or even chicken. If you choose chicken, ground or sliced chicken works well.
Vegetables
Carrots, onions, zucchini, and celery are excellent choices, but feel free to add any of your favorite veggies. Diced mushrooms, kale, and radishes can also be incorporated for added nutrients and flavor.
Read also: Easy Low-Carb Cheese Crackers
Sauce
The sauce is a crucial component of this dish, providing the signature Korean flavor.
- Soy Sauce: Real fermented soy sauce is recommended, but for Paleo, GAPS, Whole30, and AIP diets, coconut amino acids are a suitable substitute. Note that coconut aminos are generally higher in sugar and not as high in salt as soy sauce.
- Sweetener: A brown sugar substitute like So Nourished or Swerve is ideal for achieving the proper Korean BBQ flavor. Stevia can also be used, but the amount should be adjusted to taste, as brands vary considerably. For AIP and GAPS diets, honey can be used as a substitute.
- Sesame Oil: Toasted sesame oil adds a nutty and aromatic flavor.
- Korean Red Pepper Flakes: These add a touch of heat, but can be adjusted to your preference.
Noodles/Rice
Traditionally, this dish is served with rice, but to keep it keto-friendly, cauliflower rice or konjac noodles are excellent alternatives. Cauliflower rice slashes the carbs significantly, from 45 grams per cup (rice) to 5 grams per cup (cauliflower).
Step-by-Step Instructions
Preparing the Beef and Vegetables
- Brown the Beef: In a large skillet over medium-high heat, brown the ground beef. Break up the meat with a spatula and turn every few minutes until cooked through, about 5-8 minutes. Drain the fat and discard.
- Sauté the Vegetables: Heat sesame oil in the skillet over medium heat. Add the carrot, ginger, onions, and garlic. Sautee for about 3 minutes or until the onions are soft and the carrots are tender-crisp. Feel free to add other vegetables like diced zucchini or celery at this stage. If your ground beef was very lean, you may need to add some oil to the pan to prevent sticking (coconut oil works well in this recipe).
- Combine Beef and Vegetables: Add the drained beef back to the pan and mix well with the veggies.
Making the Sauce
- Whisk the Sauce Ingredients: In a small bowl, whisk together the soy sauce (or coconut aminos), beef broth, sesame oil, stevia (or other sweetener), and Korean red pepper flakes.
- Simmer the Sauce: Add the sauce to the beef and vegetables, stir, and bring to a simmer. Let the beef simmer for 5-10 minutes to thicken the sauce and infuse the flavors.
Preparing the Noodles/Rice
- Cauliflower Rice: If using frozen cauliflower rice, reheat according to package instructions.
- Konjac Noodles: Rinse and drain the konjac noodles according to package instructions.
Assembling the Bowl
- Base: Place konjac rice or noodles in a bowl.
- Toppings: Top with the ground beef mixture.
- Garnish: Sprinkle with scallions and sesame seeds. Optionally, add a fried or hard-boiled egg and some hot sauce, either gochujang sauce or sriracha.
Tips for the Perfect Keto Korean Beef Bowl
- Zucchini Noodles: If using zucchini noodles, spiralize the zucchini and salt them to draw out excess moisture. This prevents the dish from becoming watery. Place them in a colander in the sink and sprinkle with salt, then toss to combine. Let drain for 1 hour, then pat them dry between tea towels (do not squeeze them out).
- Sweetness Adjustment: Adjust the amount of sweetener to your liking. Start with a small amount and add more as needed.
- Spice Level: Adjust the amount of Korean red pepper flakes to control the spice level.
- Tamari vs. Coconut Aminos: Tamari is a gluten-free soy sauce alternative that is lower in carbs and has more flavor than coconut aminos. However, if you avoid soy, coconut aminos are a suitable option.
- Adding Veggies: Feel free to add extra veggies to the dish. Asparagus or young green beans can be added when the meat is halfway done cooking.
- Fresh Herbs: Top the dish with fresh herbs from your garden or the market for added flavor and visual appeal.
Variations and Customizations
- Spicy: Add more Korean red pepper flakes or a dash of gochujang sauce for extra heat.
- Vegetarian: Substitute the ground beef with plant-based ground meat or tofu.
- Deluxe: Add a fried egg on top for extra protein and richness. Salt-cured egg yolk shavings can also be added for a unique flavor.
- More Veggies: Add additional vegetables such as finely diced mushrooms, kale, onion, and radishes.
Meal Prepping and Storage
This Korean Beef Bowl is perfect for meal prepping. Make a double batch and store it in the fridge for up to 5 days or freeze it for up to 3 months. To defrost, place the dish in the fridge overnight.
To reheat, stir over low heat in a pan on the stove until heated through. Serve on top of fresh or reheated cauli rice or salad greens.
Serving Suggestions
- Serve with probiotic veggies like kimchi or sauerkraut on the side.
- Add a side of braised greens and garlic.
Nutritional Information
Nutritional information is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs.
Read also: Keto Calorie Counting: A Detailed Guide
- Calories: Approximately 426 kcal per serving
- Carbohydrates: 3g net carbs per serving
- Protein: 21g
- Fat: 36g
Health Benefits
Beef is rich in heme iron, B12, zinc, choline, and other essential nutrients. Grass-fed beef provides an extra boost to your DHA intake. This meal can be a great way to get real food knowledge into the hands of mamas-to-be and help avoid pregnancy anemia.
Conclusion
This Keto Korean Beef Bowl recipe is a quick, easy, and delicious way to enjoy the flavors of Korean cuisine while staying true to your low-carb lifestyle. With its customizable ingredients and simple preparation, it’s sure to become a staple in your kitchen. Enjoy the savory goodness and nourishing benefits of this delightful dish!
Recipe
Keto Korean Beef Bowl
Yields: 4 servings
Prep time: 8 minutes
Cook time: 22 minutes
Read also: Magnesium Supplements for Keto
Total time: 30 minutes
Ingredients:
- 1 lb ground beef
- 2 cups konjac rice or noodles
- 1/4 cup soy sauce (or 1/4 cup coconut amino acids for Paleo, GAPS, Whole30, AIP)
- 1/4 cup beef broth
- 3 garlic cloves, minced
- 2 scallions, sliced
- 1/2 cucumber, sliced
- 1 Tbsp coconut oil
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 1 tsp stevia (or other sweetener to taste, omit for Whole30)
- 1 tsp fresh ginger, minced
- 1 tsp Korean red pepper flakes
- 1/2 tsp kosher salt
- Optional, to garnish: fried or hard-boiled egg, gochujang sauce or sriracha, salt-cured egg yolk shavings