Keto Korean beef bowls give you all the spicy savory flavors of Korean beef bowls with a fraction of the carbs in an easy flavorful meal.
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I love Asian food like these Korean beef bowls because of its big bold flavors. The sweet, spicy combo hits all the right notes with me. I make dishes like this Korean beef bowl or this Keto Thai fried rice often. When I’m feeling like not having meat, I love these Korean veggie bowls.
The downside to some Asian meals? All the carbs. Most Korean beef bowl recipes serve the beef over white rice. Plus they rely heavily on other high carb elements like brown sugar and tons of garlic and ginger. My keto Korean beef bowl recipe cuts out most of the carbs without sacrificing flavor.
Korean Beef Bowls- The Easiest One Skillet Weeknight Dinner!
I love making Korean beef bowls for dinner any night of the week. They are so fast and easy. You only use one skillet to cook the beef bowls so clean up is a breeze too! And the total cook time is less than half an hour so you can get them on the table in a snap. In fact, these beef bowls are one of our go to meals on nights when we need a quick and easy dinner that’s not a lot of fuss.
Another perk? The cooked beef stores really well in the fridge if you have any leftovers or want to use these low carb beef bowls as meal prep. Just store them in a sealed container in the fridge and reheat in the microwave and you’re good to go!
Easy Switches to Make Low Carb Korean Beef Bowls
Turning a traditional Korean beef bowl into a delicious low carb beef bowl is easy to do. You just need to make some strategic ingredient choices.
First up, let’s sub the rice for cauliflower rice. You can buy cauliflower rice in the fresh aisle in some groceries or in the freezer aisle. You can also make your own the way Kim does with this cauliflower broccoli rice. Just use all cauliflower and no cheese.
That switch alone lowers the carb count significantly. Plus we are going to sub out the brown sugar for a low carb brown sugar. You can use Kim’s fabulous brown sugar substitute or you can buy ready made brown sugar substitute.
Then I’m also going to adjust down the amount of garlic and ginger in the recipe to save on carbs. Both garlic and ginger have a lot of natural sugars in them which raises the carb count when you use large amounts of them. You won’t notice that there’s less garlic or ginger in the recipe though. I’m pressing the to release the most amount of flavor and using ground ginger instead of fresh ginger since the flavor is more potent.
How to Make Keto Korean Beef Bowls
Making these Keto Korean beef bowls is so easy! Start by heating up a skillet over medium high heat. You want it to get nice and hot so the beef will caramelize and get a little crisp. Next you’re going to add the beef and cook it. As the beef cooks, break the meat up into small pieces with your spatula. Let the beef cook until it is lightly browned, about 4 minutes.
Once the beef is lightly brown, you can drain the extra grease from the pan. Make sure you don’t skip draining the grease! Now, add your pressed garlic, ground ginger, and chili flakes. Now, turn the heat up to high and cook the beef until it is browned and crisp. This takes about 2 to 3 minutes. Be careful when you turn the heat up. If you don’t drain the grease it will splatter!
When your beef is brown and crisp, you can stir in the soy sauce, white vinegar, sugar substitute and siracha. Cook another minute, stirring so the ingredients get well incorporated and thicken slightly. Turn the heat off and add a squeeze of lime.
Serve over cauliflower rice and top with scallions and cilantro if desired. Enjoy!
Keto Korean Beef Bowls
Ingredients
- 1 tbsp Sesame oil
- 1 pound 93% Lean ground beef
- 1 tsp Ground ginger
- 1 clove garlic, pressed
- 1/4 tsp chile flakes (omit if you prefer)
- 2 tbsp Tamari Soy Sauce reduced sodium
- 1 tbsp Siracha
- 1 tbsp Low carb brown sugar
- 1 tbsp White vinegar
- Juice of half a lime
- 1 1/2 cups Cauliflower rice
Instructions
Method
- Heat a 12 inch skillet with a tablespoon of sesame oil over medium high heat. Add the beef and cook it. As the beef cooks, break the meat up into small pieces with your spatula. Let the beef cook until it is lightly browned, about 4 minutes.
- Once the beef is lightly brown, add your pressed garlic, ground ginger, and chili flakes. Turn the heat to high and cook the beef until it is browned and crisp about 2 to 3 minutes.
- When the beef is brown and crisp, you can stir in the soy sauce, white vinegar, sugar substitute and Siracha. Cook another minute, stirring so the ingredients get well incorporated. They will thicken slightly. Turn the heat off and add a squeeze of lime.
- Serve over cauliflower rice and top with scallions and cilantro if desired. Enjoy!
- Serves 2 at 5 net carbs each.
Easy and delicious! Fits all our needs for low carb dinner!
Hi! Are 462kcal in total (2 servings) or per serving? Thank you!
Hi Bihozne. That’s calories per one hearty serving. This recipe could easily serve 3, in my opinion. -Kim
I loved this recipe! The only sub I made was using rice vinegar in place of white vinegar and it was fantastic. Will definitely become a staple in our house.
Delicious and easy to make. My diabetic BF loves beef bulgogi. He said this dish (I also made the cauliflower rice mentioned in the article) is an excellent remake and is on the “anytime” list. I followed it exactly and served it with a low-carb Asian slaw.
This was absolutely fantastic! Didn’t have low carb brown sugar so I used granulated xylitol, and I threw in chopped onion when the beef was cooking, and a bag of frozen California blend veggies. I also added a dash of fish sauce which is carb free. I doubled the recipe and we ate almost the whole thing! Thanks for the recipe!
Hi Nica, I’m so happy you like the recipe. I made this recipe last week for the family, too, also with a few additions. Jenna did a great job with the recipe. I am so happy to be able to showcase some of her work. Thanks for taking the time to come back to let me know you liked it. have a great day. -Kim
My daughter (15) and I really enjoyed this. I did add a cup of water & double the soy sauce, vinegar, and lime juice because I wanted a little more liquid, but kept the low carb brown sugar the same as written. It was perfect once it reduced down a little. It’s definitely going into the rotation!