I love all things sweet and spicy. This sweet and spicy Paleo Korean beef is inspired by Korean bulgogi which is a slightly sweet and slightly spicy beef dish. This is a much quicker way to do it, using ground beef that cooks in just a few minutes.
Ingredients
⅓ cup soy sauce
2 ½ tbsp honey
2 tbsp sesame oil
3 garlic cloves, minced
1 tbsp grated fresh ginger
1 bunch scallions, chopped, white and green parts separated
½ tsp black pepper
½ tsp chili paste
2 tbsp olive oil
1 ½ lb ground beef
1 tbsp sesame seeds
3 - 4 cups cauliflower rice
1 lb broccoli florets, steamed
⅓ cup soy sauce
2 ½ tbsp honey
2 tbsp sesame oil
3 garlic cloves, minced
1 tbsp grated fresh ginger
1 bunch scallions, chopped, white and green parts separated
½ tsp black pepper
½ tsp chili paste
2 tbsp olive oil
1 ½ lb ground beef
1 tbsp sesame seeds
3 - 4 cups cauliflower rice
1 lb broccoli florets, steamed
In a small bowl, stir together the coconut aminos, honey, sesame oil, garlic, ginger, white scallion parts, pepper, and chili paste.
In a large skillet set over medium-high heat, heat the cooking oil. Brown the meat for 5 to 8 minute, break it up with a spatula as it cooks. Continue cooking until the meat is no longer pink. Add the sauce to the skillet, bringing it to a quick boil, and then reduce the heat to low. Cover and simmer for about 4 minutes.
Serve warm, sprinkle with the green scallion tops and sesame seeds over the cauliflower rice with steamed broccoli on the side.
If you are making the optional sauce, mix the ½ cup mayo and 1 tbsp of hot sauce in a small bowl.