Looking for a quick and satisfying weeknight dinner that's low in carbs but big on flavor? These Keto Korean Beef Bowls are your new go-to.
Made with ground beef, cauliflower rice, and bold Korean-inspired flavors, this dish comes together in 30 minutes and clocks in at only 4.5 net carbs per bowl.
It's a low-carb twist on a takeout favorite that doesn't skimp on taste and will fool your tastebuds into thinking it's the real thing.
If you've been missing Korean food while on a ketogenic diet, this is a great recipe and one you should add to your keto meal planning.
Why You'll Love This Recipe
- Bold and balanced flavors: Savory, spicy, and umami all in one bowl
- Keto-friendly: Uses cauliflower rice and a tiny amount of sugar-free sweetener to keep carbs low
- Gluten-free: Uses only gluten-free soy sauce and spices
- Quick cooking time - Done in 30 minutes or less
- Great for meal prep - Keeps well in the fridge or freezer
Ingredients Needed To Make A Low-Carb Korean Beef Recipe
Below are all the ingredients you'll need to make this chicken cauliflower fried rice. Note that the full printable recipe card is at the bottom of the page.
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- Ground beef - Lean and hearty, it's the star of this high-protein meal
- Olive oil or avocado oil - Used to sauté and crisp up the beef
- Onion & bell pepper - Add sweetness and depth to the dish
- Garlic - Brings bold aromatic flavor
- Cauliflower rice - A low-carb rice substitute that soaks up all the sauce
- Salt, black pepper, garlic powder, onion powder, ginger powder - Classic seasonings for well-rounded flavor
- Gochugaru (Korean chili flakes) - Adds a gentle, smoky heat
- Gluten-free soy sauce or coconut aminos - Provides salty umami flavor
- Fish sauce - Deepens the savory profile with authentic Korean flair
- Sugar substitute - Balances the savory elements with a touch of sweetness
- Toasted sesame oil - Adds rich nuttiness at the end
- Fresh parsley & green onions - Bright, fresh garnish for flavor and color
How To Make Keto Korean Beef & Cauliflower Rice Bowls
Start by heating oil in a large skillet or wok over medium-high heat. Add the ground beef and break it into large chunks with a wooden spoon.
Let it sear undisturbed for a few minutes to develop a rich brown crust, then continue breaking it into smaller pieces as it cooks.
Once browned and slightly crispy, transfer the meat to a bowl and set it aside.
Using the same pan, lower the heat slightly and sauté the chopped onion and green bell pepper until they're soft and translucent. Stir in the minced garlic and cook just until fragrant and tender.
Now, add the cooked cauliflower rice to the skillet along with the soy sauce or coconut aminos, fish sauce, sugar substitute, and all the dry seasonings.
Return the cooked beef to the pan and mix everything together thoroughly, scraping up any browned bits from the bottom to maximize flavor.
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Drizzle in the toasted sesame oil and continue cooking for 5 to 7 minutes, stirring occasionally to let all the flavors meld together.
Once done, garnish with freshly chopped parsley and sliced green onions before serving.
Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 weeks.
Tips & Variations
- Make it spicy - Add more gochugaru or a squirt of sriracha hot chili sauce
- Swap the meat - Use ground turkey or chicken for a lighter version
- Add crunch - Top with sesame seeds or peanuts for texture
- Extra veggies - Stir in chopped zucchini or shredded cabbage
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Keto Korean Beef Bowls (Gluten-Free)
This recipe for keto Korean beef bowls is a delicious low-carb alternative to the Korean classic recipe. It combines Asian aromatics with ground beef, cauliflower rice and made in 30 minutes or less!
Ingredients
- 2 pound of lean ground beef
- 2 tablespoons of olive oil or avocado oil
- 1 medium onion, finely chopped
- 1 large green bell pepper, finely chopped
- 5 garlic cloves finely minced
- 24 ounces of cauliflower rice ( you can use frozen cauliflower rice that has been cooked in the microwave or freshly riced cauliflower
- 1 ¼ teaspoon of salt
- ½ teaspoon of ginger powder
- ½ teaspoon of ground black pepper
- ½ teaspoon of Gochugaru (Korean Chili Flakes)
- 1 ¼ teaspoon of garlic powder
- 1 ¼ teaspoon of onion powder
- Gluten-free soy sauce or coconut aminos
- 2 tablespoons of fish sauce
- 2 tablespoons of granulated sugar substitute
- 1 ½ tablespoons of toasted sesame oil
- ¼ cup of fresh chopped parsley (garnish)
- ¼ cup of sliced green onions
Instructions
- In a large skillet or wok sauté the ground beef with 2 tablespoons of olive oil over medium-high heat. Use a wooden spoon to break the meat up into large pieces. Allow the meats to brown for a few minutes before breaking into small pieces. Cook and continue to break the ground meat until it's fully browned and lightly crispy.
- Remove the meat from the skillet and set it aside.
- In the same skillet the ground beef was cooked, cook the onion, bell pepper over medium-low heat until the vegetables are translucent and cooked.
- Once the vegetables are cooked add the minced garlic and cook until tender.
- Next, add the cauliflower rice, fish sauce, gluten-free soy sauce, sugar substitute and all the dry seasonings, and return the cooked ground beef and toss well until fully incorporated. Be sure to scrape the bottom of the pan as you mix to ensure you get all the browned bits.
- Add the sesame seed oil and cook the Korean beef & cauliflower rice mixture for an additional 5-7 minutes. Stirring occasionally to ensure all the ingredients are fully incorporated.
- Garnish the dish with fresh chopped parsley and green onions.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 weeks.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 389Total Fat: 21.2gSaturated Fat: 8.7gCholesterol: 100mgSodium: 689mgCarbohydrates: 7.2gNet Carbohydrates: 4.5gFiber: 2.7gProtein: 23.8g
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