KOREAN GROUND BEEF BOWLS (or tacos or lettuce wraps)

Korean Ground Beef served over zero-carb konjac rice with green onions, sesame seeds, and sriracha.

This quick and easy recipe is always a hit at my house. Serve the beef over rice (regular, konjac or cauliflower), noodles, pasta, spiralized vegetables or salad, in tacos, lettuce cups, quesadillas, stuffed peppers or avocado, or even on flat bread or pizza!

Korean Ground Beef served in lettuce wraps with diced bell pepper, microgreens, Eaton Hemp toasted hemp seeds, Asian chili garlic sauce, and sour cream.

Ingredients for 4 servings:

• 1 pound (454 grams) lean or extra lean ground beef

• 3 cloves garlic, minced

• 1 Tbsp fresh grated ginger

• 1/4 cup Lakanto Golden sugar-free monk fruit sweetener (or brown sugar for non-keto), adjusted to taste

• 1/4 cup reduced-sodium soy sauce or gluten-free coconut aminos

• 2 tsp toasted sesame oil

• 2 tsp Asian chili garlic sauce (sambal oelek)

• squeeze of fresh lime juice

• optional for serving: rice (regular, cauliflower rice, or zero-carb konjac rice), noodles, spiralized or roasted vegetables, lettuce cups, tacos, or wraps

• optional toppings: diced green onion, sesame or hemp seeds, microgreens, hot sauce, sliced lime, avocado, roasted peanuts, or toppings of choice

Directions:

1. Heat a large skillet over medium-high.  Add beef and cook, breaking it apart into crumbles, until fully browned.

2. Add garlic and ginger and cook, stirring frequently, for another 2 minutes.

3. In a small bowl, whisk together sweetener, coconut aminos, sesame oil, and chili paste.  Pour over beef and simmer for 5 minutes, or until most of the liquid absorbed.  Remove from heat and finish with a generous squeeze of fresh lime juice.

Serve over rice, noodles or vegetables or in tacos or lettuce cups with a sprinkle of green onion and sesame seeds or toppings of choice.

Korean Ground Beef made with local, naturally-raised Sunday Farms beef served with broccoli & cauliflower rice, blistered tomatoes, green onions, Eaton Hemp toasted hemp seeds, radish microgreens, Maldon salt flakes, and sambal.