Keto Korean Ground Beef and Spinach Bowl

Ingredients

• about 450 g Ground beef
• about 170 g Spinach
• 4 cups Cauliflower rice
• 2 tbsp Soy sauce (gluten-free tamari)
• 1 tbsp Sesame oil
• 2 cloves Garlic
• 1 tsp Ginger
• 1/2 tsp Gochugaru (Korean chili flakes)
• 2 stalks Green onions
• 1 tbsp Sesame seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Before you begin cooking, prepare your ingredients: Mince the 2 cloves of garlic and grate the 1 tsp of ginger. Finely slice the 2 stalks of green onions and set them aside.
2. 2Place a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the about 450 g of ground beef to the hot skillet. Cook for 5-7 minutes, breaking it apart with a spoon, until it is browned all over and no pink remains. Carefully drain any excess fat from the skillet.
3. 3Add the minced 2 cloves of garlic, grated 1 tsp of ginger, and 1/2 tsp of gochugaru (Korean chili flakes) to the skillet with the browned ground beef. Stir constantly and cook for 1 minute until the mixture becomes fragrant.
4. 4Add the about 170 g of spinach to the skillet. Stir gently for 1-2 minutes until the spinach wilts down and its leaves shrink significantly. Pour in the 2 tbsp of soy sauce (gluten-free tamari) and 1 tbsp of sesame oil. Stir everything together to coat the beef and spinach evenly, then cook for another 1 minute, allowing the sauce to thicken slightly.
5. 5While the beef mixture finishes cooking, place a separate medium pan over medium heat (176.7°C / 175°C). Add the 4 cups of cauliflower rice and cook, stirring occasionally, for 3-5 minutes until it is heated through and steaming.
6. 6Divide the hot 4 cups of cauliflower rice evenly among four bowls. Spoon the Korean ground beef and spinach mixture over the cauliflower rice in each bowl. Sprinkle the sliced 2 stalks of green onions and the 1 tbsp of sesame seeds evenly over the top of each bowl before serving.

Substitutions

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