Korean Kimchi Bowls

INGREDIENTS

FOR THE GROUND Turkey OR Beef:

1. 1 lb of 93% Lean Ground Beef or Ground White Turkey

2. 2 tbsp coconut aminos or Bragg’s Liquid Aminos

3. 1 tsp toasted sesame oil

4. 1/2 tsp finely grated ginger (or powdered)

5. 1 tbsp peeled and finely grated pear (Optional)

6. 2 tbsp rice vinegar

7. 2 cloves of garlic, minced

8. 1/4 tsp crushed red pepper flakes (optional)

9. 1 tbsp olive oil

10. Pinch of Salt

11. 1/2 tsp black pepper

FOR THE CAULIFLOWER RICE

1. 3 cups riced cauliflower

2. 1 tsp olive oil

FOR SERVING:

1. 1 cup store-bought kimchi 

2. 1/2 english cucumber, thinly sliced

3. 2 tbsp fresh cilantro leaves

4. toasted sesame seeds optional

5. black sesame seeds optional

INSTRUCTIONS

For the Ground Beef:

1. Combine coconut aminos, toasted sesame oil, ginger, pear, rice vinegar, garlic and crushed red pepper flakes. Whisk until well combined. Set aside.

2. In a large skillet over medium high heat, heat olive oil. Add the ground turkey or beef, salt and pepper and break up with the back of spoon. Cook until the beef is cooked through, no longer pink, about 5-7 minutes.

3. Drain off the excess fat then add the beef back to skillet with the prepared sauce. Cook, stirring, until the sauce reduces and coats the meat, about 4 minutes.

4. Remove from heat. Cover to keep warm and set aside.

For the Cauliflower Rice:

1. In a separate skillet over medium heat, add the olive oil and cauliflower rice until the cauliflower is heated through. About 3 minutes.

For the Bowls:

1. To serve, Divide desired amount of beef in two bowls alongside the prepared cauliflower rice. Serve along side kimchi and top with sliced cucumber and fresh cilantro. Garnish with sesame seeds, if desired. Enjoy!