Korean Spicy Paleo Beef Bowl

Allergens

None

Ingredients

• 6 oz lean ground beef 1/2 cup sliced shiitake mushrooms 1/2 cup julienned carrots 1/2 cup chopped spinach 1/4 cup chopped green onions 2 cloves minced garlic 2 tbsp gochujang (Korean chili paste) 1 tbsp coconut aminos 1 tbsp sesame oil 1 tsp rice vinegar 1/2 tsp honey Salt and pepper, to taste

Instructions

1. In a large pan over medium heat, cook the ground beef with garlic until browned and cooked through. Season with salt and pepper. Set aside.
2. In the same pan, add sesame oil and sauté shiitake mushrooms until tender.
3. Add julienned carrots to the pan and cook for 2 minutes.
4. Stir in gochujang, coconut aminos, rice vinegar, and honey. Cook for 1 minute, allowing the sauce to thicken slightly.
5. Add the cooked beef back into the pan and mix well with the sauce. Cook for another 2 minutes.
6. Turn off the heat, add chopped spinach and green onions, and stir until evenly distributed.
7. Serve immediately over a bed of steamed or raw vegetables like zucchini noodles, cauliflower rice, or mixed greens.

Chef’s Insight

Adding a pinch of sesame seeds to the dish adds a nutty flavor and crunchy texture.

Notes

The combination of spicy Korean flavors and Paleo ingredients creates a dish that is not only delicious but also nutritious.