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Korean Ground Beyond Beef with Broccoli & Peppers

Source: The Beach House Kitchen | Serves: 4 | Time: 30 min

Korean Ground Beyond Beef with Broccoli & Peppers

Changes: replaced brown sugar with coconut sugar; replaced soy sauce with coconut aminos


3 cups fresh #broccoli florets

1 large red bell pepper, cut into 1-inch pieces

2 tbsp olive oil, divided

S&P, to taste

3 cloves garlic, minced

1 lb ground Beyond Beef

1/4 cup coconut sugar, packed

1/4 cup coconut aminos

2 tsp sesame oil

1/2 tsp crushed red pepper

1/4 tsp ground ginger

3 green onions, thinly sliced

1/2 tsp sesame seeds

2 cups cooked cauliflower rice


Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or silpat. Toss broccoli florets and red bell pepper with one tablespoon olive oil. Spread on prepared sheet. Sprinkle with salt and pepper. Bake for 20 minutes until just tender. Remove from oven and set aside.

In a small bowl, whisk together coconut sugar, coconut aminos, sesame oil, crushed red pepper and ground ginger. Set aside.

Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add garlic and cook, stirring constantly for 1 minute. Add ground Beyond Beef and cook for 6-7 min.

Stir in coconut aminos mixture until well combined. Cook for about 2 minutes, until heated through. Add the broccoli and red peppers and toss to combine.

Serve immediately over the cauliflower rice. Garnish with sliced green onions and sesame seeds.


Food & Drink

5 glasses of water

1 cup of coffee

1 oat milk latte

Toast with mushroom gravy and an egg

2 pieces of provolone cheese

Almond butter sandwich

Tonight's recipe

Whiskey & soda


2.8 mile walk (2 segments)

9,430 total steps

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