An easy recipe for very flavorful Korean ground beef. Served over cauliflower rice, it’s a delicious and complete low carb meal.
Korean ground beef is such a wonderful way to upgrade the humble ground beef into something amazing.
I really like ground beef. It’s cheap, readily available, very versatile, and when you buy the vacuum sealed packages, it lasts for quite a while too.
I don’t know how authentic this recipe is, but it does feature a wonderful combination of flavors and textures.
If you prefer not to use soy sauce, gluten free and paleo alternatives are also pretty good in this Korean ground beef recipe.
Remember that the sesame oil should be drizzled after cooking is done – it’s a fragile oil that oxidizes easily, so it’s not suitable for cooking.
I serve Korean ground beef over cauliflower rice. If you don’t mind the carbs, rice would be the natural choice, obviously.
Watch the video:
- 1/4 cup reduced-sodium soy sauce, or a paleo alternative
- 1 tablespoon honey, or a low carb alternative
- 1 teaspoon cornstarch, or 1 tablespoon coconut flour
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons avocado oil
- 1 lb. lean ground beef (85/15)
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1 tablespoon sesame oil
- 1/4 cup thinly sliced green onions, green parts only
- In a small bowl, prepare the sauce by whisking together the soy sauce, honey, cornstarch and red pepper flakes. Set aside.
- In a large skillet, heat the oil over medium-high heat.
- Add the beef and cook, stirring, until no longer pink, breaking it up into crumbles as you cook, about 5 minutes.
- Drain the beef. Return to the skillet. Add the garlic and the ginger to the skillet and cook, stirring, 1 minute.
- Stir the sauce into the beef. Cook 2 more minutes, until heated through and the sauce thickens.
- Off heat, drizzle with sesame oil, sprinkle with green onions and serve.
If using a low carb honey substitute, a serving contains 3 grams of carbs.