Being on a keto-friendly diet doesn’t mean missing out on all of your favorite dishes! This Asian-inspired keto dish is the ultimate comfort food and, best of all, is low-carb, high in protein, and keeps you satiated.
The ground beef with the Korean-inspired sauce tastes fantastic. The soy sauce provides a salty umami flavor, while the sesame oil and ginger give an excellent depth to the dish. Brown Swerve is a sugar replacement that imitates brown sugar in recipes. As traditional Korean beef calls for brown sugar, Swerve is a great alternative. However, if you prefer, xylitol or stevia are possible options.
Ground beef is a popular keto-friendly meat choice as it is effortless to cook and always tastes great in whatever dish you include it in. Beef is also high in heme iron, meaning it’ll be easier absorbed in your body, and it has plenty of essential vitamins like B6 and B12 to keep you focused and energized.
Cauliflower rice works well in this recipe as it’s light and has a subtle taste. In addition, cauliflower can take on any flavor it is paired with, so eating the cauli rice with sticky, salty beef means you don’t lose any of the flavors in the sauce!
This dish is hearty, comforting, and perfect for a cold night in. This recipe calls for a dash of red pepper flakes which add a nice spicy kick, but you can always adjust the amount depending on your spice preferences.
Yields 4 servings of Korean Beef with Cauliflower Rice
The Preparation
Beef:
- 24 ounce ground beef
- 1/2 medium red bell pepper
- 1/2 medium red onion
- 1 cup cremini mushrooms
- 1 tablespoon fresh garlic, minced
Cauliflower Rice:
- 600 gram cauliflower, riced
- 2 tablespoon avocado oil
- 1 1/2 tablespoon soy sauce
- Salt and pepper to taste
Sauce:
- 1/4 cup erythritol
- 1 tablespoon avocado oil
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 1 teaspoon crushed red pepper flakes
The Execution
1. Measure out and prepare all of the ingredients.
2. Chop up the red bell pepper, onion, and cremini mushrooms. Place into a bowl with the minced garlic and set aside. Combine erythritol, avocado oil, sesame oil, ground ginger, and crushed red pepper flakes to another bowl and stir well. Set aside.
3. In a skillet over medium heat, add the ground beef and cook for about 8-10 minutes or until it is no longer pink.
4. Toss in the chopped red bell pepper, onion, mushrooms, and minced garlic. Mix in the sauce and stir to combine well. Remove from skillet and keep warm.
5. Fry the cauliflower rice and avocado oil over medium heat for about 5-7 minutes.
6. Season with salt and pepper. When the cauliflower rice is almost finish, add in soy sauce.
7. Plate the cauliflower rice with the beef and vegetables on top. Serve and enjoy!
This makes a total of 4 servings of Korean Beef with Cauliflower Rice. Each serving comes out to be 614 calories, 48.6g fat, 6.3g net carbs, and 33.4g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 24.00 ounce ground beef | 1728 | 136.1 | 0 | 0 | 0 | 116.8 |
| 0.50 medium red bell pepper | 18 | 0.2 | 3.5 | 1.2 | 2.3 | 0.6 |
| 0.50 medium red onion | 21 | 0.1 | 4.8 | 0.7 | 4.1 | 0.6 |
| 1.00 cup cremini mushrooms | 22 | 0.1 | 3.3 | 0.5 | 2.8 | 2 |
| 1.00 tablespoon fresh garlic | 13 | 0 | 2.8 | 0.2 | 2.6 | 0.5 |
| 600.00 gram cauliflower | 138 | 3 | 24.6 | 13.8 | 10.8 | 10.8 |
| 2.00 tablespoon avocado oil | 241 | 27 | 0 | 0.0 | 0.0 | 0 |
| 1.50 tablespoon soy sauce | 13 | 0.1 | 1.2 | 0.2 | 1 | 2 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 0.25 cup erythritol | 10 | 0 | 0 | 0 | 0 | 0 |
| 1.00 tablespoon avocado oil | 120 | 13.6 | 0 | 0 | 0 | 0 |
| 1.00 tablespoon sesame oil | 120 | 13.6 | 0 | 0 | 0 | 0 |
| 1.00 teaspoon ground ginger | 6 | 0.1 | 1.3 | 0.3 | 1 | 0.2 |
| 1.00 teaspoon crushed red pepper flakes | 6 | 0.3 | 1 | 0.5 | 0.5 | 0.2 |
| Totals | 2455 | 194.5 | 42.4 | 17.3 | 25.1 | 133.7 |
| Per Serving (/4) | 614 | 48.6 | 10.6 | 4.3 | 6.3 | 33.4 |
The Preparation
- Beef:
- 24 ounce ground beef
- 1/2 medium red bell pepper
- 1/2 medium red onion
- 1 cup cremini mushrooms
- 1 tablespoon fresh garlic, minced
- Cauliflower Rice:
- 600 gram cauliflower, riced
- 2 tablespoon avocado oil
- 1 1/2 tablespoon soy sauce
- Salt and pepper to taste
- Sauce:
- 1/4 cup erythritol
- 1 tablespoon avocado oil
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 1 teaspoon crushed red pepper flakes
The Execution
- Measure out and prepare all the ingredients.
- Chop up the onion and red bell pepper. Make the sauce by combining erythritol, avocado oil, sesame oil, ground ginger, and crushed red pepper flakes to a bowl and stirring well. Set this aside.
- In a skillet over medium heat, add the ground beef and cook for about 8-10 minutes or until it is no longer pink.
- Toss in the chopped red bell pepper, onion, mushrooms, and minced garlic. Mix in the sauce and stir to combine well. Remove from skillet and keep warm.
- Fry the cauliflower rice and avocado oil over medium heat for about 5-7 minutes.
- Season with salt and pepper. When the cauliflower rice is almost finish, add in soy sauce.
- Plate the cauliflower rice with the beef and vegetables on top. Serve and enjoy!
Notes
This makes a total of 4 servings of Korean Beef with Cauliflower Rice. Each serving comes out to be 614 calories, 48.6g fat, 6.3g net carbs, and 33.4g protein.
