• Korean Beef Bowls With Spiralized Cucumber, Snap Peas and Cauliflower Rice

     

    Deliciously beefy, smokey and spicy with snapping snap peas, spiralized cucumber and cauliflower rice (I also occasionally serve it with regular rice, though cauliflower is much healthier).

    This recipe is one of the first recipes I ever made when I bought my spiralizer (I just haven’t got around to posting it yet). Its one of my go tos for a quick recipe when I’m too tired to cook.

    These Korean Beef Rice Bowls make a quick and easy meal, loaded with flavour for under 400 calories! Just like a Korean BBQ and is on your dinner table in just 15 minutes! Seriously, this is so quick and easy to make, even my dad can make it and that’s saying something. Enjoy, Amy.

    Korean Beef Bowls With Spiralized Cucumber, Snap Peas and Cauliflower Rice

    Servings: 4 - Per Serving - Calories 278 - Fat 11 - Protein 39 - Carbs 7 - Sugars 4

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    Ingredients

      For the Korean Beef:
    • 1/2 tbsp Sesame Oil
    • x2 Garlic Cloves, Minced
    • x2 Red Onions, Roughly Chopped
    • 500g Lean Beef Mince
    • x1 Beef Oxo Cube
    • Pinch of Chilli Flakes
    • 1/4 tsp Ground Ginger
    • 1/4 tsp Black Pepper
    • 1/4 tsp Onion Granules
    • 1/2 tsp Chilli Paste
    • 3 tbsp Soy Sauce
    • 2 tbsp Water
    • 1 tsp Sesame Seeds
    • To Serve:
    • 3 Handfuls of Snap Peas
    • Half a Large Cucumber, Spiralized
    • x1 Cauliflower, Outer Removed and Chopped
    • 1/2 tsp Coconut or Sesame Oil
    • Pinch of Salt and Pepper

    Directions

    1. Heat the oil in a large sauté pan and sauté the onions and garlic for about 8 minutes.
    2. Add the beef mince breaking up with a spoon but leaving some larger chunks and cook for about 5 minutes.
    3. Crumble in the oxo cube along with the chilli flakes, ginger, pepper, onion granules and chilli paste.
    4. Stir in the soy sauce and water, cover and simmer for 15 minutes until reduced and tender.
    5. In the meantime make the cauliflower rice, spiralized cucumber and snap peas.
    6. Pulse the cauliflower in a blender until it starts to look like "rice".
    7. Heat the coconut oil in a sauté pan and lightly cook the cauliflower for about 5-8 minutes, until softened.
    8. Add the snap peas to the beef and cook for a further 2 minutes.
    9. Serve with the cauliflower rice and spiralized cucumber.
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