Korean Ground Beef Bowl with Cauliflower Rice
A super flavorful Korean dish, thanks to the garlic, ginger, and sesame oil, plus delicious ground beef that gets a little crispy from the stir fry sauce., served over a bed of cauliflower rice for a satisfying full meal.
Nutrition Per Portion
- Calories
611
- Carbs
20.7g
- Fat
46.3g
- Fibre
6.9g
- Protein
33g
- Sugar
8.1g
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Beef Mince
-
Garlic
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Beef Stock
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Sesame Oil
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Ground Ginger
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Dried Chilli Flakes
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Cauliflower
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Olive Oil
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Spring Onion
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Cucumber
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Carrot
|
Beef Mince |
Garlic |
Beef Stock |
Sesame Oil |
Ground Ginger |
Dried Chilli Flakes |
|
Cauliflower |
Olive Oil |
Spring Onion |
Cucumber |
Carrot |
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0.0 min
Dice the carrot
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1.0 min
Mince the garlic
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1.5 min
Heat 1/2 the olive oil in a large wok over medium-high heat.
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2.0 min
Using a grater, grate the cauliflower to make the cauliflower rice.
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3.5 min
Add the ground beef and carrots to the wok and season with salt. Cook for about 8-10 minutes, breaking up with a spatula and stirring occasionally, until browned.
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5.0 min
In a small bowl, whisk together the beef stock, sesame oil, ground ginger, and red pepper flakes. to taste. Set the sauce aside.
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13.0 min
Make a well in the beef and add the minced garlic. Saute for about a minute, until fragrant.
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14.0 min
Mix the garlic into the beef.
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14.5 min
Heat the remaining oil in a skillet over medium-high heat.
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15.0 min
Add cauliflower rice. Season with sea salt and black pepper, if desired. Saute for 3-5 minutes, until golden.
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15.5 min
Pour the sauce over the beef. Bring to a simmer, then reduce heat and simmer for 3-4 minutes, until the sauce is reduced and thickened.
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16.5 min
Chop the cucumber into approximately 1cm thick circles.
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20.0 min
Divide the cauliflower rice among plates. and top with ground beef mixture.
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20.5 min
Garnish with sliced spring onions, and cucumber slices.
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Ingredients
Beef Mince
Garlic
Minced
Beef Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. Use 25ml per person
Sesame Oil
Ground Ginger
Ground
Dried Chilli Flakes
Use according to taste
Cauliflower
Grate to make Cauliflower rice
Olive Oil
Divided Use 2 tablespoons of oil per person. Half for frying beef, other for the cauliflower rice
Spring Onion
Finely chopped for garnish
Cucumber
Sliced
Carrot
Diced. Use approximately 50g per person
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Reviews (2)
Crystal Bond Verified
One of the better set of instructions for recipes from this company. Unfortunately, we weren't really fans of the dish. The taste was bland and inauthentic.
Pierina Guerra Verified
It was never mentioned when to add the carrot. I had to add it at the end because I was reading the recipe not looking at the pictures