Paleo Whole30 Korean Beef Bowls

Total time35 min

Prep time15 min

Cook time20 min

Cauliflower rice gets riced fresh and sautéed until tender, giving you a light, grain-free base that soaks up every bit of sauce. The ground beef browns until deeply savory, then simmers with fresh ginger, garlic, and coconut aminos until it turns glossy and rich, with red pepper flakes adding a slow-building heat. Crisp shredded carrots, cool cucumber slices, and green onion tops bring crunch and brightness that balance the warm, savory beef. Everything comes together in one skillet and one pan of cauliflower rice, so cleanup stays simple while the flavors stay bold. This is the kind of bowl that eats like takeout but keeps every component whole and recognizable, which makes it an easy fit for a Paleo kitchen. Serve it right away while the beef is hot and the vegetables still have their snap.

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Ingredients

4 servings

For the cauliflower rice

1 medium head cauliflower (about 2 lb), cut into florets
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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.

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