This recipe for Korean Ground Beef is a winner on all fronts. Not only is it delicious, it’s also low carb, paleo and cooks in about 15 minutes from start to finish!
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You guys … welcome to your new favorite recipe.
It’s delicious … From start to finish it’s ready in less then 30 minutes … It’s super budget friendly … and to top it off, It is keto friendly, paleo, gluten free, dairy free and whole 30 compliant. (Sorry vegans and vegetarians, I can’t please everyone.)
For whole 30 and paleo, you will want to substitute coconut aminos for the soy sauce, for whole30, omit the stevia and for gluten free, be sure to verify that each ingredient is certified gluten free.
I almost always serve this with cauliflower rice so that it’s a complete meal, but you could serve it in a lettuce wrap or over miracle rice! For non keto family members, it goes great with traditional rice.
I kept the spice level pretty low to ensure that it is kid friendly. But if you want more heat you can make it spicier by increasing the red chili flakes or even topping it with some sriracha!
Be sure to check out these other great posts from This Mom’s Menu:
- Spaghetti Squash Chow Mein | Keto, Paleo
- Thai Peanut Curry with Chicken | Keto, Dairy Free
- Asian Noodle Bowl
If you try this recipe, do me a HUGE favor and leave a rating and review below!
Korean Ground Beef | Keto, Paleo
- Cook the ground beef with the garlic over high heat. Once it is no longer pink, drain the grease and return to the pan.
- Continue cooking over high heat until the ground beef turns a darker shade of brown and gets a little crispy.
- Meanwhile, while the beef is cooking, combine the soy sauce, stevia, 2 tsp sesame oil, ginger, and red pepper flakes in a small bowl.
- Once the beef is finished cooking, add the soy sauce mixture, reduce heat to medium low and simmer for a few minutes until it is heated through.
- Serve over cauliflower rice or as a lettuce wrap, and top with sesame oil, green onions and sesame seeds.