Cook, Learn, and Share to Fight Hunger.
 
Everyday Dishes

Easy Keto Korean Beef With Riced Cauliflower

6 servings
Keto Diet, Korean Simmering

Looking for a quick, easy, and delicious keto dinner that will satisfy the whole family? Look no further than this Easy Keto Korean Beef With Riced Cauliflower recipe! Bursting with authentic Korean flavors, this dish is ready in just 30 minutes, making it perfect for busy weeknights.

Read more

This recipe is not only incredibly fast to make, but it's also a breeze to prepare. Everything comes together in one pan, minimizing cleanup and maximizing convenience. Plus, it's a fantastic option for freezer meal prep! Simply double or triple the recipe and store individual portions for effortless future meals.

Imagine tender beef coated in a rich, savory sauce with a hint of sweetness and spice. Serve it over a bed of fluffy cauliflower rice for a complete, low-carb meal that's both satisfying and healthy.

Whether you're a seasoned keto enthusiast or simply looking for delicious and convenient meal options, this Keto Korean Beef is sure to become a new favorite. Get ready to experience a flavor explosion that will have you coming back for more!

Read less
0x (write a review)
x saved
olivia.wyles olivia.wyles Resident Chef
October 16, 2024
Easy Keto Korean Beef With Riced Cauliflower on the white plate, top view
  • 15 min.
  • 15 min.
  • 1/5
Print

Ingredients:

Korean Beef:

Riced Cauliflower:

Optional Garnish:

Tools:

Directions:

1. Easy Keto Korean Beef

  • Brown ground beef in a large skillet (fry pan) on medium-high heat breaking up meat until no pink remains.
  • Add the rest of the ingredients. Bring to a boil, then simmer for 10-15 minutes.
  • Serve or store each serving in airtight containers for 3 – 4 days in the refrigerator and 3 – 4 months in the freezer. Serve with riced cauliflower.
Easy Keto Korean Beef With Riced Cauliflower prepration

2. Riced Cauliflower

  • Chop the Cauliflower: Start by removing the leaves and stem of a head of cauliflower and cutting it into chunks.
  • Rice the Cauliflower: Use a food processor to pulse the cauliflower chunks until they break down into rice-sized pieces. Alternatively, you can grate the cauliflower with a box grater.
  • Cook: Quickly sauté it in a pan with a bit of oil or butter for 5 to 8 minutes until it’s tender.

Nutrition:

13.53 Carbs – .36 Fiber – 10.73 Sugar Alcohols = 2.47 Net Carbs

Serving: 155g Calories: 226.54kcal (11%) Carbohydrates: 13.53g (5%) Protein: 21.43g (43%) Fat: 13.91g (21%) Saturated Fat: 4.9g (31%) Polyunsaturated Fat: 1.06g Monounsaturated Fat: 6.06g Trans Fat: 0.58g Cholesterol: 66.53mg (22%) Sodium: 1326.25mg (58%) Potassium: 326.89mg (9%) Fiber: 0.36g (2%) Sugar: 0.25g Net Carbohydrates: 2.47g Sugar Alcohols: 10.73g

About the Author:
olivia.wylesResident Chef
# 7
  • Published Recipes: 16
  • Av. Recipe Evaluation:
  • Location: Florida, USA
  • Member since: 2024-09-25
Profile & Recipes

Disclaimer

  1. General Information Content on this page above, including the content provided on www.CookingHub.com, including all recipes, articles, and other materials, is for general informational purposes only. This content reflects the personal opinions and experiences of its authors and is not intended to provide professional dietary, medical, legal, or political advice. Please consult a qualified professional before making any decisions based on the information presented here.
  2. Content Ownership and Use Content on this page above, including content published on CookingHub.com is owned by the individual authors who created it. Only the authors can access, modify, or delete their content from the platform. Our content may be embedded on third-party websites and blogs without modification. No reimbursement will be provided for this use. If an author removes content from CookingHub.com, it will no longer be available through any embedded links.
  3. Limitation of Liability Neither www.CookingHub.com (operated by the CookingHub Foundation) nor content authors are responsible for any outcome or consequence resulting from the use of information on this site. This includes, but is not limited to:
    • Food Safety: Any health risk related to food handling, food quality, or failure to follow USDA recommendations (including minimum safe cooking temperatures).
    • Preparation Safety: The proper and safe handling of cooking equipment or its suitability for any given task.
    • Recipe Outcomes: The final look, taste, or success of following a recipe.
    • Ingredients and Equipment: The sourcing of ingredients, tools, equipment, or anything else related to the preparation and consumption of food.
    • Nutritional and Dietary Information: The accuracy of nutritional data. This information is provided as a courtesy and should not replace advice from a medical provider. You are responsible for verifying that a diet is suitable for your personal health needs.
    • Errors and Omissions: Any potential errors, typos, or unclear directions in articles and recipes.
  4. User Responsibility All readers, visitors, and users of embedded content are solely responsible for evaluating recipes and articles. You must make your own decisions about whether to follow the steps and recommendations provided. It is your responsibility to ensure that ingredients and preparation methods are safe and appropriate for your personal dietary restrictions and health conditions.