This Korean Ground Beef Bowl with Cauliflower Rice and Broccoli is a healthy dinner recipe that’s sure to please even the toughest critics. Just 7 ingredients and 30 minutes is all it takes to make this high protein dinner.
Trim the head of cauliflower to just florets, removing large stalks and outer leaves. A medium head of cauliflower should give you about 5-6 cups of trimmed cauliflower. (Keep in mind a little more or a little less won’t hurt this recipe, so don’t worry about being super precise.)
Place cauliflower florets in a food processor. Press the pulse button just a few times until the cauliflower roughly resembles the appearance of rice (it doesn’t take long). Set aside.
Place frozen broccoli in the microwave and cook according to package directions.
Meanwhile, heat a large skillet or wok over medium high heat. If skillet tends to stick, give a quick shot of cooking spray. Add ground beef and cook for 5-8 minutes, or until beef is browned.
When beef is browned, add garlic, brown sugar, soy sauce, and the broccoli that you’ve steamed. Stir together and cook for 1 minute.
Pour cauliflower rice into the skillet and continue to cook for another 3-4 minutes, or until cauliflower rice is tender and everything is well combined. Top with green onions and enjoy.
Nutrition Analysis (approximate per serving):
330 calories, 12 g fat, 5 g sat fat, 683 mg sodium, 27 g carbohydrate, 7 g fiber, 16 g sugar, 29 g protein, Vitamin A: 19%, Vitamin C: 261%, Calcium: 11%, Iron: 25%, Folate: 38%, Vitamin B6: 48%, Vitamin B12: 41%, Potassium: 33%
You can use fresh broccoli for this; I just find it easier and quicker to cook the frozen bag while the beef is browning. If you use fresh broccoli, you can cook it first until crisp-tender, then set it aside while the beef browns, then add it back in.