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This low carb Korean beef recipe cooks inexpensive ground beef with sweet and spicy seasonings. It’s a dish that can be cooked and served within 15 minutes.
With the long, cold New England winter finally coming to an end, I don’t want to be spending a lot of time in the kitchen making dinner when I get home from work. I’d rather be outside getting some fresh air after being inside an office all day.
In my search for quick and easy dinners, I found a Korean beef recipe at the blog Lizzy Writes that can get you out of the house fast. It’s made with lean ground beef which is one of the fastest meats to cook.
After browning the meat, it’s simmered in a sweet and spicy seasoning mix to absorb the flavor. The sweetener and crushed peppers can be adjusted as desired to make it sweeter or spicier to suit your taste. I personally like it like on the sweet and heavier on the spice.
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If you like the sweet and spicy taste of General Tso Chicken, this Korean beef recipe has a similar flavor that you will likely enjoy. For the sweetness, I used a liquid stevia that adds no carbs or calories.
The original recipe called for brown sugar so I added just a touch of blackstrap molasses which is the concentrated byproduct of making sugar crystals. Some may argue that blackstrap molasses is a sugar and not low carb, but I use it in moderation and never had a problem.
It’s also full of minerals like manganese, copper, iron, calcium, and potassium which most people are lacking. Basically, blackstrap molasses is where all the healthy parts of sugar cane go in the sugar refining process.
Crushed red peppers provides the spice in this dish. There’s also a hint of ginger and soy sauce along with garlic.
If you are gluten free and or paleo, coconut aminos seasoning sauce is a great replacement for soy sauce. Not all soy sauce contains gluten, but personally, I’ve been trying to get away from soy so I’ve switched to coconut aminos.
I used a whole bundle of green onions to top off the dish. I just chopped these up quickly while the meat was browning. Once the meat was brown, I added the seasonings. I used a heaping teaspoon of crushed red peppers since I wanted it to be on the spicier side.
This delicious Korean beef dish is paleo friendly and easily made within 15 minutes. Serve it over quick cauliflower rice cooked in the microwave and you’ll have a yummy gourmet quality low carb meal at home in no time.
Korean Beef – Paleo and Low Carb
Korean Beef - Paleo and Low Carb
Ingredients
- 1 tablespoon sesame oil or olive oil
- 1 1/4 pound lean ground beef
- 3 cloves garlic minced
- 1/2 teaspoon SweetLeaf stevia drops
- 1/2 teaspoon blackstrap molasses
- 1/4 cup soy sauce or coconut aminos for paleo
- 1/2 teaspoon fresh ginger minced or a couple dashes ground ginger
- 1 teaspoon crushed red pepper I like it spicy, use less if desired
- 1 bunch green onions sliced
Instructions
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Heat a large skillet over medium heat and brown ground beef with garlic in the oil. Drain off fat.
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Add stevia, molasses, soy sauce, ginger, and red pepper.
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Simmer and stir for a few minutes to blend seasonings.
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Serve over cauliflower rice and top with sliced green onions.
Recipe Notes
1.7g net carbs
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Isata says
Was wondering if I could substitute the black molasses and stevia for Splenda?
Lisa says
You can. Try 2-4 tablespoons Splenda instead.
Lanitia talley says
HI I was wondering if you could use thinly sliced beef for this recipe
Lisa says
You can. I just chose ground beef as it’s what we usually have in the freezer.
Vivian says
We had this for dinner tonight and loved it. My first try with one of your recipes left me wondering (to be honest… ). I had tried the chicken tenders and did not care for them at all. (They were dry and sort of sweet…. we had to scrape the coating off to eat them.) I cook a lot and realize ovens, ingredients, etc. can make a difference so when I saw this recipe I decided to try another of your recipes. We loved it! It is inexpensive, different, quick for weeknights and can even be made ahead of time. Thank you! I will continue to try your recipes and feel the tenders must have been a fluke thing!! 😉
Lisa says
Thanks for giving this one try! I think a lot of people just don’t care for the spice mix on the tenders and it is difficult to cook just right. I know my convection oven helps a lot in keeping meat juicy cause it cooks at a lower temperature.
Dorothy at Shockingly Delicious says
Wow does that look good!
Lisa says
Thanks!
Lauren @ Wicked Spatula says
My husband would love this and anything Korean and I’m game! Winner of a recipe, thanks!
Lisa says
I’m sure he would love!
Debra @ Bowl Me Over says
New fan of your Facebook page and BIG fan of this recipe! Love Korean flavors and so excited to try this!!!
Lisa says
Thanks Debra! This recipe is delicious, quick and easy.
Dee Dee (My Midlife Kitchen) says
You had me at “Korean”. :o) After spending a couple months there a decade ago or so, I became obsessed with the flavors of Korea. I love bulgogi, but it’s a little more labor intensive than this dish, so I never get around to making it. This looks like a great alternative! Can’t wait to try it!
Lisa says
Bulgogi is a fantastic marinated beef dish, but this one is much faster to make.
Amanda says
This looks great! I’m going to have to try it for sure!
Lisa says
You will love this one Amanda!