Korean Beef Cauliflower Rice Bowl

Credit: iHuntFit’s Jeff Moran


1 lb ground meat (Beef/deer/elk)

3 minced garlic cloves

1 cauliflower head

1/2 can coconut milk

1/2 cup shelled edamame (or chopped carrots)

1 cup broccoli

1/4 cup brown sugar

1/4 cup low sodium soy sauce

2 tsp sesame oil

1/4 tsp ginger

1/4 tsp red pepper flakes

1/4 tsp cracked pepper

1 tsp olive oil

• To start, chop cauliflower head into quarters, chop and remove large chunks of stem. Place cauliflower in blender and run until cauliflower is rice grain size.

• Put olive oil in a pan on med/high heat; throw in garlic for 1-2 minutes; then add ground meat and cook until brown.

• While meat is cooking, make sauce, add brown sugar, soy sauce, sesame oil, ginger, pepper flakes and pepper into a small saucepan. Cook on medium heat until brown sugar is dissolved.

• Add sauce to browned meat and simmer low heat while preparing rest of meal.

• In medium saucepan, put cauliflower rice and half can of coconut milk and cook over medium heat for 8-10 minutes, until coconut milk fully absorbed by cauliflower rice.

• While cooking cauliflower rice, use steamer pot or medium pot to steam or light boil edamame (carrots) and broccoli until tender, about 5-7 minutes.

• Place cauliflower rice in a bowl, 1 cup equals a serving, add a serving of ground meat (4-6 ounces) on top and then add broccoli and edamame/carrots on top.