Ingredients

The following ingredients have 8 Servings
  • 1 tsp onion granules (no salt)
  • 1 tbsp toasted sesame oil
  • 1/2 cup coconut aminos (tamari, or soy sauce)
  • 2 tbsp minced ginger
  • 4 cloves garlic (minced)
  • 1 pear (7oz cored and cut into 1" chunks, 1 1/2 cups (frozen or canned works too))
  • 1/2 tso ground black pepper
  • 1 1/2 tsp red pepper flakes (or Korean red pepper flakes)
  • 2 pounds ground beef
  • 8 cups mixed greens
  • 1.5 cups Korean kimchi
  • 2 cups long grain Jasmine rice (steamed, omit for paleo and Whole30)
  • 1 cup sriracha mayo (see notes, make the mayo with chili sauce recommended in the recipe to be Whole30)
  • 1/2 cup thinly sliced green onions
  • sesame seeds

Instruction

  • If you're serving this Korean Ground Beef as part of my 'bowls' start by steaming rice. I add 1/4 cup per person to the Instant Pot and add equal parts of water before selecting the 'RICE' setting.
  • Place the onion granules, sesame oil, coconut amino, ginger, garlic, pear, and black pepper into a blender and blend until smooth. Add the red pepper flakes and blend on low just to combine.
  • To cook on the stove top, make the sauce and set it aside. Then sauté the beef in a large skillet over high heat. When it's no longer pink, pour in the sauce and bring it to a simmer. Continue to cook over low heat at a simmer until most of the sauce has been absorbed by the meat, 5-10 minutes. Season to taste and serve.
  • Continue to cook over low heat at a simmer until most of the sauce has been absorbed by the meat, 5-10 minutes. Season to taste and serve.
  • We like to place a pile of greens into a bowl, followed by kimchi, and steamed rice. Then top with the Korean beef and sriracha mayo to taste. Sprinkle with sesame seeds, green onions, and enjoy.
  • Cool whatever extra beef you have and freeze it as part of meal prep for another day.