Low-Carb Korean Beef & Broccoli Bowl

This easy Korean-style beef bowl uses ground beef, a savory-sweet low-carb sauce, and roasted broccoli instead of rice or cauliflower rice. The key is to brown the beef deeply before adding the sauce so the finished dish has much more flavor.

Servings: 4

Ingredients

Beef

  • 1 lb 85/15 ground beef
  • ¼ tsp baking soda
  • 1 tbsp water
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated or minced
  • ½ tsp black pepper

Low-Carb Korean-Style Sauce

  • 3 tbsp soy sauce or tamari
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1–2 tbsp allulose or low-carb sweetener, to taste
  • 1–2 tsp gochujang, optional
  • 2–3 tbsp water

Broccoli

  • 1 large head broccoli, cut into florets, or 12–16 oz broccoli florets
  • 1–2 tsp sesame oil or other cooking oil
  • Salt and black pepper, lightly, to taste

For Serving

  • 2 green onions, sliced
  • 1 tsp sesame seeds
  • Kimchi, optional
  • Fried eggs, optional

Instructions

  1. Prepare the beef for better browning. Mix the baking soda with 1 tablespoon water. Gently mix it into the ground beef and let the beef rest for about 15 minutes.
  2. Roast the broccoli. Heat the oven to 425°F. Toss the broccoli with a small amount of oil and spread it in a single layer on a sheet pan. Roast for about 15–20 minutes, turning once, until browned at the edges.
  3. Mix the sauce. Whisk together the soy sauce, toasted sesame oil, rice vinegar, sweetener, gochujang if using, garlic, ginger, black pepper, and water.
  4. Brown the beef. Heat a large 12-inch skillet or cast-iron pan over medium-high to high heat. Add the beef and spread it across the hot pan. Let it cook undisturbed for 2–3 minutes before breaking it apart. Continue cooking until deeply browned.
  5. Add the sauce only after the beef is browned. Pour the sauce into the skillet and stir. Cook for another 2–4 minutes, allowing the liquid to reduce until the beef is glossy and the sauce lightly coats the meat.
  6. Assemble the bowls. Divide the roasted broccoli among bowls and spoon the Korean beef over the top. Finish with sliced green onions and sesame seeds.

Optional Additions

  • Fried egg
  • Kimchi with no added sugar
  • Sautéed mushrooms
  • Thinly sliced cucumber
  • Gochugaru (Korean red pepper flakes) for additional heat

Tips for Browning the Beef

  • Use baking soda, not baking powder. About ¼ teaspoon per pound of ground beef is enough.
  • Do not add the soy-based sauce until the beef has already developed a brown crust. Adding it too early causes the beef to steam instead of brown.
  • Use a large skillet so the meat is not crowded.
  • Let the beef sit against the hot pan before breaking it into small pieces.
  • Do not use extra baking soda. Too much can give the meat an unpleasant alkaline taste.

Low-Carb Notes

The main sources of carbohydrate in this recipe are the broccoli, soy sauce, and any gochujang used. For the lowest-carb version, use a sugar-free sweetener and either omit the gochujang or use a small amount for flavor.

Shopping List

  • 1 lb 85/15 ground beef
  • Broccoli
  • Garlic
  • Fresh ginger
  • Green onions
  • Soy sauce or tamari
  • Toasted sesame oil
  • Rice vinegar
  • Allulose or other low-carb sweetener
  • Baking soda
  • Black pepper
  • Sesame seeds
  • Gochujang or gochugaru, optional
  • Kimchi, optional
  • Eggs, optional