Artificial Food Coloring Free Whole30 Korean Beef Bowls
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the cauliflower rice
- 1 medium head cauliflower (about 2 lb), cut into florets
- 1 tbsp avocado oil
- ¼ tsp salt
For the beef
- 1 lb ground beef (85% lean)
- 1 tbsp avocado oil
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- ¼ cup coconut aminos
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- ½ tsp red pepper flakes
- ¼ tsp black pepper
For serving
- 1 cup shredded carrots (about 2 medium carrots)
- 1 medium cucumber, thinly sliced
- 3 green onions (green tops only), thinly sliced
- 1 tbsp sesame seeds (optional)
Instructions
- 1
Pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 pulses per batch. Alternatively, grate the florets on the large holes of a box grater.
- 2
Heat 1 tbsp avocado oil in a large saucepan or second skillet over medium-high heat until shimmering. Add the riced cauliflower and 1/4 tsp salt, and cook, stirring occasionally, until the cauliflower is tender and any excess moisture has evaporated, about 6–8 minutes. Remove from heat and cover to keep warm.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!