Paleo: Korean-Spiced Ground Beef
with Kimchi Cauliflower ‘Rice’ & Sautéed Veggies
Cooking time
15 minutes
Servings
2/4
Calories
500 /serving
Korean inspiration is in the house! It takes just 15 minutes to lay out this fun and flavourful paleo spread. Get your fill of ground beef, browned with sesame-based spices and a dash of demi-glace to keep it moist. Sauté Asian greens and shredded cabbage for a plentiful veg side. And instead of carby rice, keep it paleo with riced cauliflower punched up with the nation’s best-known condiment. The results are kim-chic.
We will send you:
- 340g Ground beef (high-protein serving)
- 225g Asian greens (yu choy or gai lan)
- 150g Shredded green cabbage
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Scallion
- 15ml Toasted sesame oil
- 33g Organic kimchi
- 30ml Vegetable demi-glace
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
31 g
Saturated Fat
10 g
Sodium
970 mg
Total Carb
20 g
Sugars
8 g
Protein
39 g
Fibre
7 g
Preparation
Mise en place
Remove the bottom ½ inch of the yu choy stems; halve crosswise. Thinly slice the scallion, separating the white bottom and green top.
Cook & coat the beef
In a large pan, heat a drizzle of oil on medium-high. Add the beef*; season with ½ the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the demi-glace and ¼ cup water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until the beef is coated.
Sauté the cauliflower rice
Meanwhile, in a second large pan, heat a drizzle of oil on medium-high. Add the white bottom of the scallion and sauté, 30 sec. to 1 min., until fragrant. Add the cauliflower rice and sauté, 5 to 7 min., until softened; season with S&P. Add the kimchi and sauté, 2 min., until heated through. Transfer to a bowl and keep warm. Reserve the pan.
Cook the vegetables
In the same pan, heat the sesame oil on medium. Add the yu choy and sauté, 2 to 3 min., until beginning to soften. Add the cabbage and 3 tbsp water (double for 4 portions). Cook, partially covered, 2 to 3 min., until the vegetables have softened; season with the remaining spices and S&P.
Plate your dish
Divide the cauliflower rice between your bowls. Top with the beef and vegetables. Garnish with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
