This easy Whole30 Korean Beef Bowl is filling and so flavourful. Caramelized beef, cauliflower rice, shredded cabbage, avocado and carrots are served in a big bowl, topped with a fried egg and drizzled with spicy mayo, it's so so tasty!
To start make the sauce for the beef. In a high speed blender combine the coconut aminos, chili pepper, garlic, ginger and dates (or honey) and blend until smooth.
Heat the sesame oil in a large skillet on medium high heat. Add in the diced red onion, cook for 2 minutes and then add the ground beef. Use a wooden spoon to break the beef up into a crumbly texture. After 5 minutes of cooking the beef should no longer be red, pour in the sauce, increase the heat to high and leave the meat to continue to cook for another 6-8 minutes, stirring frequently to ensure that it doesn't burn but rather develops a caramelized brown colour.
In a separate pan heat 1 tbsp sesame oil on medium high heat. Add in the cauliflower rice and leave it to cook for 5 minutes until tender.
In a blender combine the mayonnaise, Fresno chili pepper and lime juice and blend until smooth.
Combine the shredded cabbage, sesame oil, lime juice and sesame seeds in a bowl and stir until well mixed.
Divide the cauliflower rice and ground beef mixture between two large bowls. Next add the cabbage, carrot and sliced avocado. If using a fried egg add one to the top of each bowl before garnishing each bowl with the chopped scallions and white sesame seeds and drizzling the spicy sauce overtop.