Latex Free Whole30 Korean Beef Bowls
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Learn more →Ingredients
4 servings
For the cauliflower rice
- 1 medium head cauliflower (about 2 lb), cut into florets
- 1 tbsp avocado oil
Chef's tipUse the same amount. Choose a refined, neutral-tasting oil that suits the recipe's heat level. - ¼ tsp salt
For the beef
- 1 lb ground beef (85% lean)
- 1 tbsp avocado oilChef's tipUse the same amount. Choose a refined, neutral-tasting oil that suits the recipe's heat level.
- 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
Can be omittedcucumber
- 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.
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