One of our favorite quick and easy weeknight meals is this Shortcut Korean Barbecue Beef Bowl. Flavors from basic seasonings commonly used in Asian cuisine pair perfectly with bottled barbecue sauce and rich, grass-fed beef, and there’s even some veggies tossed in!

In about 30 minutes, you can have a big batch of barbecue beef plus rice (or if you’re following a grain-free eating plan, maybe some cauli-rice) on the table. It’s a complete meal in one. All you need are bowls and chopsticks and dinner is done!

For the barbecue sauce, use your favorite store bought or homemade variety. There are great brands that are gluten-free and several that are also paleo-friendly, too. Personally, my family prefers this dish with Sweet Baby Ray’s sauce but your favorite will work, too. For a sugar-free (and spicier) sauce, try Simple Girl sauce. It’s low-carb friendly and also gluten-free.

As for the beef, there’s only one way to go: Pure grass-fed ground beef. I get mine from Butcher Box. You can read why we switched to grass-fed beef here. If you’re after quality beef (and organic chicken and heritage pork), definitely give Butcher Box a try. Right now, you can use the code glutenfreegigi at the checkout for $10 off your first box plus free paleo-friendly bacon!

Once your grass-fed ground beef arrives, this is THE recipe to try!

Shortcut Korean Barbecue Beef Bowl

Ingredients

1 teaspoon oil (I use this coconut oil; use any oil you like for cooking.)

1/2 to 1 cup chopped onion

1 pound grass-fed ground beef

1/2 cup barbecue sauce of choice

1/4 cup coconut aminos (a gluten and soy-free alternative for soy sauce)

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon ground ginger

4 cups shredded fresh cabbage

1 cup shredded fresh carrots

Optional for serving: cooked rice or cauli-rice (see Notes below recipe for more on cauli-rice)

Directions

Heat oil in a large saucepan or stock pot over medium heat. Add the onion and cook, stirring occasionally, until onion is tender, about 8 minutes.

Add beef and stir/cook until beef is nearly cooked through.

Add barbecue sauce, coconut aminos and seasonings. Stir to combine.

Add cabbage and carrots, cover pot, reduce heat to low and simmer approximately 15 minutes, until cabbage is tender. Remove lid from pot, stir to distribute vegetables throughout beef.

Serve over cooked rice or cooked cauli-rice. Drizzle with extra barbecue sauce if desired.

Notes:

Cauli-rice is simply fresh raw cauliflower that is cut into florets and pulsed in the food processor until it resembles small “grains” like rice. Enjoy it raw, or lightly stir-fry in a little coconut oil in a large skillet. Use as you would rice or another similar grain. This is perfect for those on a low-carb diet or following a grain-free, paleo-style plan.

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