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Korean Beef Bowl Main Image 1 A hearty Korean beef Buddha bowls recipe from PaleoHacks

This tasty Buddha bowl recipe is another great family favorite from our friends at PaleoHacks. Filled with grass-fed ground beef, fresh veggies, and cauliflower rice, it is finished with a drizzle of sesame ginger sauce for a healthy, satisfying meal.

If you are looking for a healthier alternative to takeout, look no further than this Korean-inspired Buddha bowl filled with beef and a colorful array of vegetables, and finished with a sugar-free, Asian-inspired sauce.

One of the most satisfying components of this Buddha bowl is the texture of the different veggies. Crunchy shredded cabbage and thinly peeled ribbons of carrots add a nice crunch alongside juicy crumbled ground beef and softened cauliflower rice to keep it Paleo-friendly. You can also switch up the ingredients based on whatever you have in the fridge for new flavor combinations every time, but we recommend keeping the cauliflower one way or another — it is thought to have a few different health benefits.

While takeout sauces can contain heaps of sugar and additives like MSG, this homemade, soy-free sesame ginger sauce is sweetened only with a little coconut sugar. (Psst… try these 12 other painless ways to cut sugar out of your diet.) Tapioca starch helps thicken the sauce for a silky mouthfeel without the inflammation that wheat-based flour can cause.

korean-beef

To get started, whisk together all the ingredients for the sauce, leaving out the tapioca starch, and set aside. Brown ground beef in a skillet over medium heat for seven minutes, then stir in two tablespoons of sauce and continue to cook until beef is cooked through. In a separate pan, steam the cauliflower rice with water over covered heat for about five minutes.

Next, heat the remaining sauce over low heat in a small saucepan until steaming. Add in the tapioca starch and continue to heat the sauce until it’s thickened, whisking occasionally. To serve, arrange the ground beef, cauliflower rice, scallions, cabbage and carrots into two serving bowls. Drizzle with sauce and garnish with a sprinkle of sesame seeds and freshly chopped cilantro.

Tip: Prep the veggies ahead of time and store in the refrigerator to make assembly a snap.

PaleoHacks Korean Beef Buddha Bowls

Prep time- 10 minutes

Cook time- 20 minutes

Total time- 30 minutes

Serves- 2

Tools

Small mixing bowl

2 large skillets

Small saucepan

Whisk

korean-beef

Ingredients

For Sauce:

⅓ cup coconut aminos

¼ cup toasted sesame oil

1 T coconut sugar

2 T fresh lime juice

1 t minced fresh garlic

1 t grated ginger

1 t tapioca flour

For Buddha Bowl:

1 lb grass fed ground beef

2 cups cauliflower rice

¼ cup water

2 cups purple cabbage, shredded

2 medium carrots, thinly peeled using a vegetable peeler

½ cup green onion, chopped

½ cup cilantro chopped

1 t sesame seeds

korean-beef

Directions

1. Stir together all ingredients for the sauce (except the tapioca flour) in a small bowl. Set aside.

2. Heat ground beef in a large skillet over medium heat. Use a spatula to break up the beef into small crumbles. Cook seven minutes, stirring regularly.

3. Pour two tablespoons of the sauce into the pan and stir to coat the beef. Cook three to five minutes longer, then remove from the heat.

4. In a separate skillet or stir-fry pan, heat riced cauliflower and water over medium heat covered until tender, 5-7 minutes.

5. While the cauliflower cooks, add the remaining sauce to a small saucepan over low heat until steaming, about two minutes. Whisk in tapioca starch and continue to heat until sauce has thickened, one to two minutes.

6. To serve: Divide cauliflower and ground beef into two bowls along with shredded cabbage, carrots, and green onions. Drizzle sauce on top and garnish with cilantro and sesame seeds.

“fed-and-fit"