Easy Keto Korean Beef With Riced Cauliflower
6 servings Looking for a quick, easy, and delicious keto dinner that will satisfy the whole family? Look no further than this Easy Keto Korean Beef With Riced Cauliflower recipe! Bursting with authentic Korean flavors, this dish is ready in just 30 minutes, making it perfect for busy weeknights. Read more This recipe is not only incredibly fast to make, but it's also a breeze to prepare. Everything comes together in one pan, minimizing cleanup and maximizing convenience. Plus, it's a fantastic option for freezer meal prep! Simply double or triple the recipe and store individual portions for effortless future meals. Imagine tender beef coated in a rich, savory sauce with a hint of sweetness and spice. Serve it over a bed of fluffy cauliflower rice for a complete, low-carb meal that's both satisfying and healthy. Whether you're a seasoned keto enthusiast or simply looking for delicious and convenient meal options, this Keto Korean Beef is sure to become a new favorite. Get ready to experience a flavor explosion that will have you coming back for more! Read less x saved olivia.wyles Resident Chef October 16, 2024 15 min.15 min.1/5 15 min. 15 min. 1/5 Ingredients: Korean Beef: 1 LB of ground beef of your choice (preferably grass fed)5 cloves of garlic - peeled and minced1 TBSP of ginger root - peeled and grated2 TSP of sesame oil½ cup of low sodium shoyu Japanese soy sauce⅓ cup of sugar-free brown sweetener½ TSP of crushed pepper flakes (dried)1 TSP of onion powder (dried)1 TBSP of rice wine vinegar1 cup of beef broth/stock 1 LB of ground beef of your choice (preferably grass fed) 5 cloves of garlic - peeled and minced 1 TBSP of ginger root - peeled and grated 2 TSP of sesame oil ½ cup of low sodium shoyu Japanese soy sauce ⅓ cup of sugar-free brown sweetener ½ TSP of crushed pepper flakes (dried) 1 TSP of onion powder (dried) 1 TBSP of rice wine vinegar 1 cup of beef broth/stock Tools: 1x Measuring Cups1x Measuring Spoons1x Cutting Board1x Chef’s knife1x Small Hand Grater1x Large Fry Pan or Sauté Pan1x Wooden Spoon1x Food Processor or Blender (or box grater) 1x Measuring Cups 1x Measuring Spoons 1x Cutting Board 1x Chef’s knife 1x Small Hand Grater 1x Large Fry Pan or Sauté Pan 1x Wooden Spoon 1x Food Processor or Blender (or box grater) Directions: 1. Easy Keto Korean Beef Brown ground beef in a large skillet (fry pan) on medium-high heat breaking up meat until no pink remains. Add the rest of the ingredients. Bring to a boil, then simmer for 10-15 minutes. Serve or store each serving in airtight containers for 3 – 4 days in the refrigerator and 3 – 4 months in the freezer. Serve with riced cauliflower. Brown ground beef in a large skillet (fry pan) on medium-high heat breaking up meat until no pink remains. Add the rest of the ingredients. Bring to a boil, then simmer for 10-15 minutes. Serve or store each serving in airtight containers for 3 – 4 days in the refrigerator and 3 – 4 months in the freezer. Serve with riced cauliflower. 2. Riced Cauliflower Chop the Cauliflower: Start by removing the leaves and stem of a head of cauliflower and cutting it into chunks. Rice the Cauliflower: Use a food processor to pulse the cauliflower chunks until they break down into rice-sized pieces. Alternatively, you can grate the cauliflower with a box grater. Cook: Quickly sauté it in a pan with a bit of oil or butter for 5 to 8 minutes until it’s tender. Chop the Cauliflower: Start by removing the leaves and stem of a head of cauliflower and cutting it into chunks. Rice the Cauliflower: Use a food processor to pulse the cauliflower chunks until they break down into rice-sized pieces. Alternatively, you can grate the cauliflower with a box grater. Cook: Quickly sauté it in a pan with a bit of oil or butter for 5 to 8 minutes until it’s tender. Nutrition: 13.53 Carbs – .36 Fiber – 10.73 Sugar Alcohols = 2.47 Net Carbs Serving: 155g Calories: 226.54kcal (11%) Carbohydrates: 13.53g (5%) Protein: 21.43g (43%) Fat: 13.91g (21%) Saturated Fat: 4.9g (31%) Polyunsaturated Fat: 1.06g Monounsaturated Fat: 6.06g Trans Fat: 0.58g Cholesterol: 66.53mg (22%) Sodium: 1326.25mg (58%) Potassium: 326.89mg (9%) Fiber: 0.36g (2%) Sugar: 0.25g Net Carbohydrates: 2.47g Sugar Alcohols: 10.73g About the Author: olivia.wylesResident Chef # 5 40 Followers Published Recipes: 16Av. Recipe Evaluation: Location: Florida, USAMember since: 2024-09-25 Published Recipes: 16 Av. Recipe Evaluation: Location: Florida, USA Member since: 2024-09-25 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. 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