Low Carb Paleo Korean Beef Bowls

Light, healthy, fast and budget friendly, these paleo beef bowls are full of flavour and packed with vegetables. Perfect for dinner or lunch, this dish is great for stepping away from the heavy winter warmers.

At a glance

20 minutes
Serves 2-4 people

Pair With

The Four of Us Pinot Noir

Tip: After opening the bottle, allow it to breathe for 15 minutes before drinking.


  • 1 Tbsn coconut oil
  • 2 Tbsn grated ginger
  • 2 large cloves garlic, grated
  • ½ long red chilli, sliced
  • 1 celery stick, diced
  • 400g beef mince
  • 2 Tbsn Tamari or soy sauce
  • ½ Tbsn fish sauce
  • 1½ teaspoon honey
  • 1 Tbsn sesame oil
  • 1 teaspoon tomato paste
  • Juice of ½ lime
  • 1 Tbsn sesame seeds
  • Handful of snow peas, sliced
  • Chopped spring onions, for garnish

Cauliflower Rice:

  • ½ medium head cauliflower florets finely diced into rice-like kernels – you can use a food processor for this
  • 1 teaspoon coconut oil or butter
  • Pinch of salt

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  1. In a large frying pan, heat coconut oil over medium-high heat. Add the ginger, garlic, chilli, and celery and sauté for 30 seconds, then add the beef mince. Cook for 6 minutes over medium-high heat, breaking the meat apart with a spatula in the first couple of minutes. Then leave the beef to brown off and only stir once or twice.
  2. Combine Tamari, fish sauce, honey, sesame oil, tomato paste and lime juice in a bowl and whisk together. After 6-7 minutes, once the beef has started to brown slightly, add the sauces and snow peas to the beef and stir through for another minute or so. Finally, sprinkle in the sesame seeds and stir through.
  3. While the beef is cooking, heat the coconut oil or butter in another pot over medium-high heat. Add the cauliflower rice and salt and stir through for 1-2 minutes, until slightly softened.
  4. Serve the beef over cauliflower rice, topped with some chopped spring onions.