Korean Bibimbap-Style Beef and Spinach with Cauliflower Base (Low-Carb)

Ingredients

• 1 lb Lean ground beef
• 1 bag Spinach
• 4 cups Cauliflower florets
• 1 medium Zucchini
• 1 medium Carrot
• 3 cloves Garlic
• 1.5 tbsp Gochujang (soy-free)
• 2 tbsp Rice vinegar
• 1 tsp Brown sugar
• 2 tbsp Olive oil
• 1.5 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1

   Pulse cauliflower into rice-size pieces. Sauté in 1 tbsp olive oil over medium-high 8–10 minutes until dry and tender; season with salt and pepper.

2. 2

   Quickly sauté zucchini and carrot in 1 tsp olive oil until crisp-tender, 5–6 minutes. Season lightly.

3. 3

   Wilt spinach in a skillet until reduced; squeeze out excess moisture and season with salt and pepper.

4. 4

   Cook beef: heat remaining olive oil in a skillet. Brown beef with garlic, 7–8 minutes. Stir in gochujang, rice vinegar, and brown sugar; cook 2 minutes.

5. 5

   Assemble bowls: cauliflower base, spinach, zucchini-carrot, and beef. Drizzle any remaining sauce over the top.