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Bulgogi Style Ground Beef Bowls

(Low Carb)

Whenever I see ground sirloin (90/10 beef) on sale, I try to grab a couple pounds to freeze for the days I'm craving MEAT. It’s a lean protein, which is the best for those of us with Fibro.

When I remember to defrost it in time, this is a super easy way to make the most of it!

Bulgogi Style Ground Beef Bowls

--Serves 2 (large servings)--


𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

Quick Pickled Cucumbers:

• 1/2 English cucumber, sliced however thick you like

• 2 tbsp rice win vinegar

• 1/4 tsp sesame oil

• 1/8 tsp salt

Beef Ingredients:

• 1 lb ground sirloin (90/10)

• 4 cloves garlic, minced

• 1 small onion, minced

• 1/2 orange bell pepper, chopped

• 4 green onions, thinly sliced

• 5 tbsp reduced sodium soy sauce

• 2 tbsp rice wine vinegar

• 1 tsp sesame oil

• 2 tbsp agave syrup

• Sesame seeds

Other bowl ingredients:

• 1- 12oz bag frozen cauliflower rice (or 2 if they're smaller)

• 1/4 tsp salt (optional)

• 1/2 avocado

• Jarred kimchi

𝐌𝐞𝐭𝐡𝐨𝐝:


1. In a small bowl toss cucumbers with vinegar, sesame oil, and salt. Set aside until you are ready to eat.


2. In a large bowl combine raw ground beef with garlic, onion, and bell pepper, and green onions.


3. In a small bowl whisk together soy sauce, vinegar, sesame oil and agave and pour over beef mixture. Sprinkle with a little sesame sauce, then stir to combine.


4. In a large non-stick pan heat 1/2 tbsp coconut oil, or whichever oil you prefer, over medium-high heat. Cook the beef, breaking it apart, until its cooked through.


5. Microwave your cauli rice according to the package instructions. (If there is a lot of water after cooking it, sometimes I'll throw it in a dry, non-stick skillet over medium heat to dry it out. This is totally optional.) While hot, stir in the 1/4 tsp of salt (optional)


6. Divide the cauli rice between 2 pasta bowls or dinner plates. Using a slotted spoon, divide the beef among each plate. Lay along side each beef "mountain" 1/4 of the sliced avo, as much kimchi as you'd like, and half the pickled cucumbers.


*Optional garnish: Sesame seeds and extra sliced green onions


© 2020 Talia Miele.