Keto Korean Beef Bowl (Ready in 25 Minutes)

This is not another cheese and bacon keto recipe, and that is exactly the point. Keto Korean beef bowl has real beefiness with a touch of sweetness, on the table in about 25 minutes.

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I love the versatility here, cauliflower rice for me, regular rice for the rest of the family, same pot of beef either way.

Not every keto recipe needs cheese and bacon to taste good, this one proves it.

Chef Jenn’s Take on Korean Beef Bowl

Brown the beef first, drain the fat, and set it aside before starting on the vegetables. Trying to cook everything together at once muddles the texture of both.

Sautee the onion, carrot, garlic, and ginger in the sesame oil for 3 to 4 minutes, until softened, then add the beef back in. Sesame oil gives this a genuinely distinctive flavor and is worth using if you have it, though regular cooking oil works fine in a pinch. Add the brown sugar substitute and coconut aminos, mix well, and heat everything through. Season to taste, then top with green onion and sesame seeds.

This is flexible on protein too, pork, chicken, or turkey all work in place of beef. Skip the onion and carrot entirely for strict keto, or add other vegetables like bell pepper or zucchini if you want to build it out further.

Add a pinch of red pepper flakes while cooking for a hit of spice, or pass the Sriracha at the table. One reader turns this into a lettuce wrap instead of a bowl, which is a genuinely good idea if you want something more portable.

Ingredients

• Ground beef – Lean. Ground pork, chicken, or turkey all work as substitutes.
• Yellow onion – Sliced thinly. Skip for strict keto.
• Carrot – Sliced thinly. Skip for strict keto.
• Garlic – Minced fine.
• Fresh ginger – Minced fine.
• Sesame oil – Adds a distinctive flavor. Regular cooking oil works in a pinch.
• Coconut aminos – Soy sauce works too, with a few extra carbs.
• Brown sugar substitute – Your preferred brand.
• Green onion and sesame seeds – Optional, for topping.

How to Make Korean Beef Bowl

Scroll down for the full recipe card with exact measurements and printable instructions.

Brown the beef in a large skillet over medium-high heat. Drain the fat, remove the beef, and set aside.

Heat the sesame oil over medium-high heat and add the carrot, ginger, onion, and garlic. Sautee for about 3 minutes, until the onion is soft and the carrot is tender-crisp.

Add the drained beef back to the pan and mix well with the vegetables. Add the coconut aminos and brown sugar substitute, and mix well. Heat through over medium heat.

Season with salt if needed, and serve topped with chopped green onions and sesame seeds.

Make It A Meal

I love this with a side salad topped with Ranch Dressing, or a batch of Broccoli with Garlic & Parmesan.

For more Korean and Asian-inspired bowls, Egg Roll in a Bowl and Keto Beef and Broccoli are both worth adding to the rotation.

Storage

This is one of my favorite recipes for meal prep. Make a double batch, portion into airtight, freezer-safe containers, and freeze for up to 3 months. Thaw and reheat for a quick lunch or dinner.

Frequently Asked Questions

Want even more deliciousness? Go Italian with this meaty and cheesy dish, or pick a deli classic for breakfast. There can be more on the menu if you’re keto, like this veggie-packed soup, or opt for one of these keto soups and chowders.