Keto Korean Beef with Cauli Rice Recipe

Ground beef: The main protein in this dish, providing a rich and hearty base.

Riced cauliflower: A low-carb alternative to rice, adding texture and volume to the meal.

Tamari: A gluten-free soy sauce that adds a salty, umami flavor.

Sesame oil: Adds a nutty, aromatic flavor to the dish.

Garlic: Provides a pungent, savory taste that enhances the overall flavor.

Ginger: Adds a warm, spicy note that complements the other ingredients.

Sriracha: An optional spicy chili sauce for those who like a bit of heat.

Green onions: Adds a fresh, mild onion flavor and a pop of color.

Sesame seeds: Used as a garnish, adding a slight crunch and visual appeal.

When cooking the ground beef, make sure to break it up into small pieces using a wooden spoon or spatula. This ensures even browning and better texture. For the garlic and ginger, finely mince them to release their full flavors. When cooking the riced cauliflower, avoid overcooking to maintain a slight crunch, which adds a pleasant contrast to the dish.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and still provides a similar texture and flavor profile.

• riced cauliflower - Substitute with riced broccoli: Riced broccoli offers a similar texture and nutritional benefits while adding a slightly different flavor.

• tamari - Substitute with coconut aminos: Coconut aminos is a soy-free and gluten-free alternative that provides a similar umami flavor.

• sesame oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good substitute for cooking.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it has a slightly different intensity and flavor.

• minced ginger - Substitute with ground ginger: Ground ginger can be used as a substitute, though it is more concentrated, so use less.

• sriracha - Substitute with chili garlic sauce: Chili garlic sauce provides a similar heat and flavor profile, though it may be slightly thicker.

• sliced green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• sesame seeds - Substitute with hemp seeds: Hemp seeds provide a similar texture and nutty flavor, along with added nutritional benefits.

• Allow the ground beef and cauliflower rice to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled Keto Korean Beef and cauli rice into separate airtight containers. This keeps the flavors fresh and prevents the cauliflower rice from becoming mushy.
• Label the containers with the date of preparation to keep track of freshness.
• Store the containers in the refrigerator if you plan to consume the dish within 3-4 days. This ensures the beef and cauliflower rice remain safe to eat.
• For longer storage, place the containers in the freezer. The Keto Korean Beef and cauli rice can be frozen for up to 2 months without losing quality.
• When ready to eat, thaw the containers in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the beef and cauliflower rice.
• Reheat the Keto Korean Beef in a skillet over medium heat until warmed through. This method helps retain the dish's original texture and flavor.
• Reheat the cauliflower rice in a separate pan or microwave until hot. This prevents the cauliflower from becoming overcooked and mushy.
• Garnish with fresh green onions and sesame seeds just before serving to add a burst of freshness and crunch.

• For the stovetop method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of sesame oil or olive oil to the skillet.
  3. Add the leftover Keto Korean Beef and cauliflower rice to the skillet.
  4. Stir occasionally and cook until heated through, about 5-7 minutes.
  5. Garnish with fresh green onions and sesame seeds before serving.

• For the microwave method:

  1. Place the Keto Korean Beef and cauliflower rice in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap.
  3. Microwave on high for 2-3 minutes, stirring halfway through.
  4. Ensure the dish is heated evenly and thoroughly.
  5. Garnish with fresh green onions and sesame seeds before serving.

• For the oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Keto Korean Beef and cauliflower rice in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes or until heated through.
  5. Garnish with fresh green onions and sesame seeds before serving.

• Skillet: A large, flat-bottomed pan used for browning the ground beef and cooking the garlic and ginger.

• Spatula: A tool used for stirring and breaking up the ground beef as it cooks.

• Knife: Used for mincing the garlic and ginger, and slicing the green onions.

• Cutting board: A surface on which to mince the garlic and ginger, and slice the green onions.

• Measuring spoons: Used to measure out the soy sauce, sesame oil, and sriracha.

• Separate pan: Another pan used to cook the riced cauliflower until tender.

• Serving spoon: Used to serve the beef over the cauliflower rice.

• Serving dish: A dish to present the final meal, garnished with green onions and sesame seeds.

Pre-cook the cauliflower: Save time by ricing the cauliflower and cooking it in advance. Store it in the fridge until needed.

Use pre-minced garlic and ginger: Opt for store-bought minced garlic and ginger to cut down on prep time.

Batch cook the beef: Cook a larger batch of ground beef and freeze portions for future meals.

One-pan method: Cook the ground beef and riced cauliflower in the same pan to save on cleanup and time.

Prep garnishes ahead: Slice green onions and toast sesame seeds in advance for quick assembly.