Keto Korean Beef Bowl

This Keto Korean Beef Bowl combines the bold flavors of Korea with the principles of a ketogenic diet. You'll enjoy a symphony of savory, slightly sweet, and umami flavors, all while keeping your carbs in check. Perfect for a quick dinner or a meal-prep friendly lunch, this dish is sure to satisfy your cravings without the guilt.

Course Dinner

Cuisine Korean

Keyword Keto Beef Recipe, Keto Dinner, Keto Korean Beef Bowl, Low Carb Korean Beef

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 370kcal

Equipment

Large skillet
Spatula
Small mixing bowl
Whisk
Julienne peeler or spiralizer
Measuring spoons and cups

Ingredients

1 pound ground beef 85% lean
2 tablespoons sesame oil
3 cloves garlic minced
1 tablespoon ginger grated
¼ cup soy sauce or tamari for gluten-free
2 tablespoons sugar-free sweetener erythritol or monk fruit blend
1 tablespoon rice vinegar
½ teaspoon crushed red pepper flakes adjust to taste
¼ teaspoon ground black pepper
½ medium onion thinly sliced
2 medium zucchini spiralized or julienned
1 tablespoon green onions chopped
1 teaspoon sesame seeds
Salt to taste

Instructions

Heat a large skillet over medium-high heat and add sesame oil.
Add the minced garlic and grated ginger to the skillet, sautéing until fragrant, about 1 minute.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until the beef is browned and cooked through, about 5-7 minutes. Drain excess fat if needed.
While the beef cooks, in a small bowl, whisk together the soy sauce, sugar-free sweetener, rice vinegar, red pepper flakes, and black pepper. Set aside.
Once the beef is browned, add the sliced onions to the skillet, cooking for another 2-3 minutes until they start to become translucent.
Pour the soy sauce mixture over the beef and onions, stirring to combine. Allow the mixture to simmer for 2 minutes so the flavors meld together.
In a separate pan, sauté the spiralized zucchini with a pinch of salt until just tender, about 3-4 minutes, to serve as a low-carb base for your beef bowl.
Divide the cooked zucchini among bowls and top with the Korean beef mixture.
Garnish with chopped green onions and sesame seeds before serving.

Notes

Adjust the level of heat by increasing or decreasing the amount of red pepper flakes.

If you're watching sodium intake, opt for low-sodium soy sauce.

For an even lower carb count, consider reducing the onion or substituting with other low-carb vegetables.

This dish can be stored in the refrigerator for up to 3 days, making it an excellent option for meal prep.

Nutrition