Paleo Spicy Korean Ground Beef and Cauliflower Rice
Try this Paleo Spicy Korean Ground Beef and Cauliflower Rice recipe or contribute your own.
Try this Paleo Spicy Korean Ground Beef and Cauliflower Rice recipe or contribute your own.
- Carbohydrate 4.24635 g
- Cholesterol 0 mg
- Fat 10.2237500068473 g
- Fiber 0.684750015735626 g
- Protein 0.5556 g
- Saturated Fat 6.37900250097232 g
- Serving Size 1 1 Serving (164g)
- Sodium 219.89625 mg
- Sugar 3.56159998426437 g
- Trans Fat 0.563597500301284 g
- Calories 107 calories
Step-by-step
- Add one tablespoon of the coconut oil to a large skillet over medium heat. Add the beef, onions, and garlic and cook for 8 - 10 minutes, or until beef is well-browned.
- While the beef is cooking, add the remaining tablespoon of coconut oil to a medium pan over medium heat. Add the cauliflower rice. Sauté for 7 - 10 minutes, or until cauliflower rice is tender. Set aside.
- Once beef is cooked, drain off any fat. Add the ginger, coconut aminos, sesame oil, sea salt and red pepper flakes. Sauté beef for an additional minute, then remove from heat. Serve warm over cauliflower rice.
Undercooking the cauliflower rice remains the primary error home cooks commit with this dish, leaving behind an unpleasant crunch and an overpowering sulfurous aroma. To prevent this, hold the heat at a steady medium and allow the grains to saute for seven to ten minutes until fully tender. Ground beef naturally releases significant moisture, so browning the meat thoroughly over eight to ten minutes is crucial for developing deep Maillard reactions before the aromatics go in. Coconut aminos supply the essential savory depth without soy, while fresh ginger and minced garlic build the aromatic foundation. Pairing this dish correctly requires balancing the robust heat of crushed red pepper flakes with something crisp and acidic. Pickled cucumbers or a sharp daikon radish salad cut cleanly through the rich profile of sesame oil and grass-fed beef. Because cauliflower absorbs liquids rapidly, serving the components separately until the final moment prevents the base from turning soggy. Store leftovers in an airtight glass container in the refrigerator for up to three days, reheating gently on the stovetop to preserve texture.
