Korean food is one of my absolute favourites, so I try adding those flavours to just about everything. This keto Korean beef bowl is easy, customizable and absolutely delicious!

Ingredients

1 lbs ground beef
2 cups konjac rice or noodles
1/4 cup soy sauce
1/4 cup beef broth
3 garlic cloves, minced
2 scallions, sliced
1/2 cucumber, sliced
1 Tbsp coconut oil
1 Tbsp sesame oil
1 Tbsp sesame seeds
1 tsp stevia
1 tsp fresh ginger, minced
1 tsp Korean red pepper flakes
1/2 tsp kosher salt
Optional, to garnish: fried or hard-boiled egg, gochujang sauce or sriracha, salt-cured egg yolk shavings

Yields: 4 servings
Per serving*:
Calories: 356
Net carbs: 3
Protein (grams): 33
Fat (grams): 21

Prep time: 8 min
Cook time: 22 min
Total time: 30 min

* Net carbs and other nutritional information may vary based on brand used

Directions

In a small bowl, whisk together the soy sauce, beef broth, sesame oil, stevia and Korean red pepper flakes. Set sauce aside.

In a large pan or wok, melt the coconut oil over medium-high heat. Add the beef and kosher salt, and sautee 5-8 min, until browned.

Add the garlic, and sautee 1-2 min, until fragrant.

Add the sauce, stir and bring to a simmer. Let the beef simmer 5-10 min to thicken the sauce and infuse the flavours.

Rinse and drain the konjac noodles, according to package instructions.

To assemble the bowl, place konjac and top with the ground beef. Line the bowl with cucumber slices, then sprinkle with scallions and sesame seeds.

Optionally, add a fried or hard-boiled egg and some hot sauce, either gochujang sauce or sriracha. I also like to grate some salt-cured egg yolks (see our Salt-Cured Egg Yolk recipe) over the top and sprinkle with a little Korean red pepper flakes.