Ground Beef Bulgogi

I have been on the biggest Asian food kick lately. I think it’s a 50/50 mix of craving the rich umami flavors and having leftover ingredients that scream Asian to me and not wanting them to go to waste. Either way, I’m loving it.

Recently, Sprouts was having a sale on grass-fed ground beef, and at $3.99/lb., the only choice I have is to stock up like crazy! That’s exactly what I did. I know the checkout person must have thought I was nuts when I showed up to the register with nothing but ground beef and pork shoulders in my cart. Don’t judge.

Ok, back to the umami goodness. I had leftover ingredients that I wanted to make a sauce with and had plenty of ground beef to spare. Although I’m not using steak here, the sauce is quite similar to a sauce you’d find with bulgogi. The first time I had it, I served it over cauliflower rice and steamed broccoli. Below, I served it with a mix of broccoli and cauliflower rice, and shaved brussels sprouts with bacon.


For the sauce:

  • 1/2 cup coconut aminos
  • 1/4 cup pure maple syrup
  • 2 tablespoons sesame oil
  • 6 garlic cloves, minced
  •  1/2 cup scallions, thinly sliced
  • ginger, about a 3″ piece, grated

Mix all ingredients together. Divide in half.


For the beef:

  • 1 lb. ground beef
  • 1 teaspoon coconut oil

Side Dishes – see below

In a large skillet over medium-high heat, warm the coconut oil then add the ground beef. Season lightly with salt and pepper. Once the beef is no longer pink, add in half of your sauce mixture and bring to a boil. Boil for 3-4 minutes, then turn off the heat.


See how easy that was! You could serve this over rice, noodles, or any vegetable that you choose. I will show you here how I served this at my house.

For broccoli/cauliflower rice, I usually get the frozen bags that you can steam in the microwave. It’s super easy, but when they come out of the microwave they are super bland! Once they are cooked, open the bag and carefully drain out any excess water. Then add to a nonstick pan over medium-high heat. Move around the pan to get rid of any water remaining. Add 1 tablespoon of ghee ( you could also use butter, or olive oil if you prefer) and seasonings. Salt and pepper will do just fine, but I realllllllllly love to use Trader Joe’s Everything But the Bagel seasoning. If you don’t have any or haven’t heard of it, stop reading this post and run to Trader Joe’s. It is so good. I could put it on everything. It’s a mixture of sesame seeds, poppy seeds, sea salt, dried garlic, and dried onion. This method takes bland and soggy steamed veggies to a whole new level.


I also served these with shaved brussels sprouts and bacon. We eat a lot of brussels in our house and typically roast them with bacon grease. Brussels and bacon are a match made in heaven. They do take a little while to cook, and since I’d already prepared the beef, I needed a quick side dish. I’ve had shaved brussels sprouts in a slaw or in a salad, but never cooked. I wanted to try it and boy am I glad I did!

I took one large bag of brussels sprouts, cut off the core, and sliced them in half. From there, I thinly sliced them.

In a large cast-iron skillet, I cooked 4 pieces of bacon. Lately, we have been really enjoying bacon from Niman Ranch. They offer a sugar free variety and it is so delicious.


Once the bacon was cooked, I removed it from the pan, and added the shaved brussels into the rendered fat.


Stir well and cook 4-5 minutes until tender but not mushy. Season with salt and pepper to taste. Top with crumbled bacon.

Plate up the bulgogi along with the vegetables, and top with the remaining sauce, to taste.



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