Name: Coconut Aminos: Korean Inspired Beef Bowls
Prep time: 5 min
Cook time: 13 min
Total time: 18 min
Yield: 4
Ingredients: 5 Tablespoons coconut aminos; 4 Tablespoons maple syrup; 1.5 teaspoons ground ginger; 1/4 teaspoon crushed red pepper flakes; 1/4 teaspoon ground black pepper; 1.5 teaspoons sesame oil, divided; 3-4 garlic cloves, minced; 1 pound lean ground beef; 1 cup shredded carrots; 1 cup uncooked rice, ( should make 3 cups cooked); Veggies to add to the bowl like pickled cucumbers, sautéed snap peas, baby corn, broccoli, red peppers, and/or avocado.

You need only 10 ingredients and less than 20 minutes to make these lighter Korean beef bowls! They are made with coconut aminos for a soy-free, gluten-free twist. Fast, flavorful, and just right for simple weeknight dinners!

On nights where we don’t know what to make for dinner, we like making “bowls”. Like our spicy mayo salmon bowls, taco zoodle bowls, Greek beef bowls, or these Korean beef bowls.

They are made with the yummiest sauce made out of coconut aminos, maple syrup and ground ginger. Just add some rice, asian pickled cucumbers, and other veggies of choice and you are good to go!

Bonus points that this meal is high in protein.

Why you will want this recipe

It is simple to make and only requires a handful of ingredients that you probably already have at home.
It is high in protein, which is right up our alley these days.
It cooks in 20 minutes! Which is ideal during busy weekday nights.
It is made with real food, clean ingredients.
It is great for anyone following a dairy-free, gluten-free, grain-free, Paleo or Whole30 diet.
It is soy-free and good for those with soy allergies.

Recipe ingredients

Ingredients needed to make korean beef bowls with coconut aminos.

Coconut aminos– this provides the main base to the sauce in this recipe. It adds a sweet umami taste to the dish.
Maple syrup– this helps to sweeten the sauce.
Ground ginger– this adds a pop of flavor to the dish.
Crushed red pepper flakes– add more or less based on the heat that you want in the dish.
Sesame oil– this adds an almost nutty taste to the dish.
Garlic– fresh is best! Garlic gives this dish great flavor.
Carrots– you can buy them pre-shredded or shred them yourself.
Ground beef– organic 85% lean beef works well here.
White rice– used as the base of the bowls.

See recipe card below for a full list of ingredients and measurements.

Additions/ Substitutions

Instead of maple syrup, you can use honey.
Instead of coconut aminos, you can use soy sauce. Just know there is a risk of gluten exposure and the recipe will no longer be Paleo or Whole30 compliant.
To add more veggies, you can add shredded kale or red pepper to the pan along with the shredded carrots.

Step by step recipe instructions

Step 1

Step 1: Make the sauce by mixing the
maple syrup, coconut aminos, ground ginger, red pepper flakes and black pepper in a bowl. Set it aside.

Step 2

Step 2: Sautée the garlic in sesame oil in a frying pan.

Step 3

Step 3: Add the ground beef and brown in a pan, while breaking it up into pieces.

Step 4

Step 4: Add the shredded carrots, and the sauce to the pan and cook a few more minutes.

Korean ground beef bowl with rice, snap peas, corn and cucumbers.

Step 5

Step 5: put your bowl together. Add the rice, and Korean ground beef to the bowl. Add veggies of your choice, like pickled cucumbers, sautéed snap peas, baby corn, broccoli, red peppers, and/or avocado.

If we're making our own cauliflower rice, we like using this recipe from Minimalist Baker.

Recipe FAQs

How can we add more vegetables to this dish?

You can add shredded kale or spinach to the beef at the same time as the shredded carrots.

Can we make this more spicy?

Yes, just add more red pepper flakes to the sauce!

How do you store this dish?

Put the leftovers in an airtight container and keep in the fridge for up to 3 days.

Korean beef bowl with coconut aminos and carrots.

Prep 5 minutesCook 13 minutesTotal 18 minutesMakes 4

Ingredients

5 Tablespoons coconut aminos
4 Tablespoons maple syrup
1.5 teaspoons ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
1.5 teaspoons sesame oil, divided
3-4 garlic cloves, minced
1 pound lean ground beef
1 cup shredded carrots
1 cup uncooked rice, ( should make 3 cups cooked)
Veggies to add to the bowl like pickled cucumbers, sautéed snap peas, baby corn, broccoli, red peppers, and/or avocado.

Method

In a small bowl, whisk the maple syrup, coconut aminos, ground ginger, red pepper flakes and black pepper together. Set bowl aside.
Add the minced garlic, 1.5 teaspoons of sesame oil to a large skillet/ frying pan and cook for 1-2 minutes over medium heat.
Add the ground beef to the pan. Break up the ground beef into smaller pieces and cook until browned, about 7-9 minutes.
Drain the fat from the meat. Add the shredded carrots to the pan, and mix. Pour the coconut aminos sauce over the ground beef, mix, and cook for another 3 minutes, without mixing. Let it all boil into the meat.
Put your bowl together. Add the rice, and Korean ground beef to the bowl. Add veggies of your choice, like pickled cucumbers, sautéed snap peas, baby corn, broccoli, red peppers, and/or avocado.

Notes

Instead of maple syrup, you can use honey. Instead of coconut aminos, you can use soy sauce. Just know it will no longer be Paleo or Whole30 compliant. Veggies to add to your bowl include pickled cucumbers , sautéed snap peas, baby corn, broccoli, red peppers, and avocado. <h3 class="wprm-recipe-header