Low-Carb Korean Beef Bowls (High-Protein 20-Minute Skillet Meal)

Low-Carb Korean Beef Bowls are a fast, high-protein skillet meal loaded with sweet-heat flavor and served over a low-carb base like cauliflower rice instead of traditional white rice. Juicy ground beef is cooked with a simple Korean-inspired sauce made from soy, garlic, ginger, and a keto-friendly sweetener, then finished with scallions and a squeeze of lime for a takeout-style dinner in about 20 minutes.​

Many classic Korean beef recipes rely on sugar and are served over rice, which can push carbs too high for a keto or low-carb lifestyle. This version keeps all the bold flavors while slashing carbs by swapping in cauliflower rice or shirataki/konjac rice and using a sugar substitute instead of brown sugar or honey. The result is a satisfying bowl that feels like comfort food but fits your macros for fat loss or maintenance.​

Why you’ll love these Korean beef bowls

• High in protein from lean ground beef, making it a great post-workout or weeknight meal.​
• Low in net carbs by pairing the beef with cauliflower rice or konjac rice instead of white rice.​
• One-skillet recipe that comes together in 20–30 minutes, perfect for busy days.​
• Big, punchy flavors (garlic, ginger, soy, chili) that perform very well in “bowl” and “high-protein” niches on Pinterest.​

Ingredients

For the Korean beef:

• Lean ground beef (85–93% lean)​
• Sesame oil or avocado oil
• Minced garlic
• Ground or grated ginger
• Red pepper flakes or Korean chili flakes (gochugaru) for heat​

For the sauce:

• Soy sauce or tamari (gluten-free if needed)​
• Beef broth or water
• Keto-friendly sweetener (erythritol, allulose, or stevia blend) instead of brown sugar​
• Rice vinegar or white vinegar
• Optional: a little sriracha or hot sauce for extra spice​

For serving:

• Cauliflower rice or konjac rice/noodles​
• Sliced cucumber or quick cucumber slices for freshness
• Sliced scallions
• Sesame seeds
• Lime wedges

Step-by-step instructions

1. Brown the beef
   • Heat a skillet over medium-high heat and add sesame or avocado oil.​
   • Add ground beef and cook, breaking it up with a spatula, until browned and slightly crisp in spots. Drain excess fat if needed.​
2. Add aromatics
   • Stir in minced garlic, ground ginger, and red pepper flakes.​
   • Cook for 1–2 minutes until fragrant, letting the beef pick up the flavors.​
3. Make and add the sauce
   • In a small bowl, whisk soy sauce/tamari, beef broth or water, keto sweetener, and rice vinegar (plus sriracha if using).​
   • Pour the sauce over the beef and stir to coat. Let it simmer a few minutes until the liquid slightly reduces and clings to the meat.​
4. Prepare the low-carb base
   • Cook cauliflower rice in a separate pan or the microwave and season lightly with salt and pepper.​
   • For konjac rice, rinse and heat according to package directions.​
5. Assemble the bowls
   • Add a bed of cauliflower or konjac rice to each bowl.​
   • Top with a generous scoop of Korean beef.
   • Garnish with sliced cucumber, scallions, sesame seeds, and a squeeze of lime.​

Tips, swaps, and meal prep notes

• Adjust sweetness and spice by tweaking the sweetener and chili amount to suit your taste.​
• For extra veggies while keeping carbs low, add thinly sliced bell peppers or shredded cabbage to the skillet during the last few minutes of cooking.​
• Store leftovers in the fridge for 3–4 days; reheat beef and rice together, then top with fresh cucumber and scallions just before serving.​
• For strict keto, use cauliflower rice and a zero-carb sweetener, and go lighter on carrots or higher-carb vegetables.​