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5 from 1 vote

Korean-Inspired Ground Beef and Cauliflower Rice Bowls

A weeknight-friendly, 30-minute meal with veggies, protein, and a flavorful, Korean-inspired sauce!
Prep Time5 mins
Cook Time25 mins
Servings: 4
Calories: 371kcal
Author: Coco Morante

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.

Notes

If you're prepping this meal to serve it later, make the cauliflower rice first. If you're making it at mealtime, prepare the beef and mushroom mixture first, and keep it covered in a container while the cauliflower rice cooks (it will stay warm since the cauliflower takes just a few minutes to prepare).

Nutrition

Calories: 371kcal | Carbohydrates: 16g | Protein: 28g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 74mg | Sodium: 918mg | Potassium: 1109mg | Fiber: 3g | Sugar: 8g | Vitamin A: 16IU | Vitamin C: 72mg | Calcium: 61mg | Iron: 4mg