10 Minute Keto Korean Beef

10 Minute Keto Korean Beef

10 Minute Korean Beef

This recipe is designed to teach everyone how to make 10 minute keto Korean beef.
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Course: Main Course
Prep Time: 2 minutes
Cook Time: 10 minutes
Servings: 4 servings
Calories: 225kcal


  • 1 batch jicama/turnip rice (below) or cooked rice substitute of choice
  • 1 lb lean ground beef
  • 1 cup cooked and slice carrots or vegetables of choice, optional
  • 50 grams brown sugar sweetener of choice (1/4 cup) adjust to taste I use brown monkfruit sweetener
  • 60 ml liquid aminos or light soy sauce (1/4 cup)
  • 1/2 tsp ground ginger
  • 1/2 tsp red pepper flakes, adjust to desired level of spice
  • 1/2 tsp onion powder

Jicama/turnip Rice Substitute

  • 1 TBS coconut oil
  • 1 1/2 lbs. jicama or turnip, thoroughly washed and peeled
  • salt and pepper to taste
  • dry spices/seasonings to taste I used ground ginger, garlic powder, and onion powder


  • Place the ground beef in a large, preheated skillet over medium heat. Season with salt, pepper and any dry seasonings of choice. Chop beef into small pieces and stir to fully combine with the seasonings. Allow to cook over medium heat about 5 minutes or until the beef is no longer pink. Stir occassionally to avoid burning. If needed drain any excess fat from the skillet. (it's ok if a little fat remains in the skillet)
  • Add the sliced carrots or cooked vegetables of choice (if using) Add the brown sugar substitute, liquid aminos and the dry seasonings/spices. Stir to fully combine. Cook another 3 to 5 minutes or until heated through. Spoon desired amount of warm rice substitute of choice onto a serving plate. Top with desired amount of the beef mixture. Serve immediately.

Jicama/turnip Rice Substitute

  • Place the coconut oil in a large skillet over medium heat. Allow the oil to melt and the skillet to preheat about 3 to 5 minutes or until warm. While the oil is preheating. Chop the jicama/turnip into chunks that will fit into a food processor. Place the jicama/turnip chunks into a processor and shred into thin shreds.
  • Place the shreds into the preheated skillet. Season with salt, pepper and desired dry seasonings. Stir to fully distribute the seasonings. Cook for 3 minutes without stirring. Stir and cook another 3 minutes until the jicama/turnip is slightly softened. Use immediately as a rice substitute.


The nutritional values are based on just the beef mixture. Values mare vary depending on the rice substitute that is used.
Jicama rice makes a total of six servings. Macros for 1 serving of jicama rice:
Calories: 63 kcal
Fat: 2.4 grams
Net carbs: 4 grams
Protein: 0.8 grams


Serving: 1serving | Calories: 225kcal | Carbohydrates: 2g | Protein: 36.2g | Fat: 7.1g

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