Ginger-Soy Beef & Cauliflower Rice Bowls

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant, aromatic bowl featuring grass-fed ground beef simmered in a ginger-soy glaze, served over fluffy cauliflower rice and crisp vegetables for a satisfying Whole30 meal. This asian-inspired beef (whole30, keto) ready in about 30 minutes pairs grass-fed ground beef, coconut aminos, minced fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb grass-fed ground beef
• 1 tbsp coconut aminos
• 1 tbsp, minced fresh ginger
• 2 cloves, minced garlic
• 1 medium, grated carrot
• 1, diced bell pepper
• 2 cups cauliflower rice
• 1.5 tbsp avocado oil
• 1/4 cup chicken broth
• to taste salt
• to taste pepper

Instructions

1. Step 1: Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add 1 lb grass-fed ground beef, breaking into small crumbles with a wooden spoon, and cook for 5-6 minutes until browned and no longer pink, then drain excess fat.
2. Step 2: Add 1 tbsp minced fresh ginger and 2 cloves minced garlic to the skillet. Stir for 1 minute until fragrant and golden.
3. Step 3: Add 1 cup grated carrot and 1 cup diced bell pepper to the skillet. Cook for 4 minutes, stirring occasionally, until vegetables begin to soften and release moisture.
4. Step 4: Stir in 1 tbsp coconut aminos, 1/4 cup chicken broth, and salt and pepper to taste. Simmer for 3 minutes until sauce thickens and coats the beef evenly.
5. Step 5: While the beef simmers, heat 1/2 tbsp avocado oil in a separate skillet over medium heat. Add 2 cups cauliflower rice and cook for 5 minutes, stirring frequently, until tender but still crisp.