Who has time for styled food photography these days? Definitely not me today, hence these shots of our meal exactly as it looks before I pop it in the fridge, to be reheated at dinner time. You probably *do* have time to throw together this delicious, Korean-ish skillet dish of ground beef and mushrooms in a bulgogi-esque sauce, served over homemade cauliflower rice, though. It’s a 30-minute meal that’s full of veggies and protein, which ticks all of the required boxes in my house!
You can buy riced cauliflower in the freezer section of just about any grocery store, but it costs less and tastes better to make it from scratch. I rely on the frozen stuff in a pinch, but honestly it only takes about 10 minutes to make it fresh, especially when you use a food processor instead of chopping the cauliflower by hand. I like using the grater disk attachment, since you end up with some long, rice-like strands. The grater disk also allows you to process all of the cauliflower in one go, rather than in multiple batches with a food processor blade.
I use 1 pound of ground beef for this recipe. The 1/2 pound of sliced mushrooms stretches the portions a bit, and you can add even *more* mushrooms if you like. I think next time I make this, I’ll throw in some rehydrated dried shiitakes.
Serve the beef over the cauliflower rice in bowls, and if you want to get fancy with it, add toppings of toasted sesame seeds and green onions. Enjoy!
Korean-Inspired Ground Beef and Cauliflower Rice Bowls
Ingredients
For the cauliflower rice
- 1 head cauliflower
- 1 tablespoon avocado oil
- 1/2 teaspoon kosher salt
For the beef and mushrooms
- 2 tablespoons soy sauce
- 2 tablespoons gochujang (Mother In Law's Brand)
- 1 tablespoon toasted sesame oil
- 1 tablespoon brown sugar
- 1/2 teaspoon ground ginger
- 1 tablespoon avocado oil
- 4 cloves garlic chopped
- 8 ounces cremini mushrooms sliced
- 1 pound grass fed ground beef 90% lean
Instructions
To make the cauliflower rice:
- Break the cauliflower down into large florets and use a food processor to grate it into “rice” with the grating disk.
- Heat the avocado oil in a large skillet over medium heat. Add the cauliflower and garlic salt and sauté for 5 minutes, until just cooked through. Transfer to a container and set aside.
To make the beef and mushrooms:
- In a small bowl, stir together the soy sauce, gochujang, sesame oil, sugar, and ginger. Set aside.
- Wipe out the skillet and return it to medium heat. Heat the avocado oil and garlic for about 2 minutes, until the garlic is bubbling but not browned. Add the mushrooms and cook for about 8 minutes, stirring occasionally, until they begin to turn golden brown.
- Add the ground beef and cook for another 8 minutes, breaking it up with a spatula as it cooks, until the meat is browned and most of the liquid has evaporated.
- Add the soy sauce mixture from the bowl and sauté for 2 more minutes, until the beef and mushrooms are coated in a glaze.
To serve:
- Portion the rice into four serving bowls. Top each bowl with the ground beef and serve warm.
Hello, Coco
This was the only way I could find to contact you, on the recipe for corn beef and cabbage instant pot, you see I only have a 3qt, could you please help me out and tell me how the recipe would go for this recipe, you see my husband love this kind of meal, but have never made it were it comes out tender. So, now I have the small one and have try many of your recipes, thank you for them and a wonderful web site.
Thank you Linda
I just purchased my first Instant Pot, and I also purchased your cookbook, The Ultimate Instant Pot Cookbook. I’m looking forward to trying many different recipes. They sound so yummy and look delicious.
Excellent recipe, easy and tasty. Thank you so much Coco. We love your recipes.