Korean Beef Bowls
Crispy Cauli-Rice
Ingredients
- ⅓ cup coconut aminos soy-free sauce
- 3 Tbsp fresh lime juice
- 1 Tbsp fish sauce
- 2 tsp arrowroot
- 1 tsp crushed red pepper
- 1 Tbsp minced ginger
- 4 cloves garlic, minced
- 2 lb flank steak, very thinly sliced across the grain
- 4 Tbsp avocado oil
- 6 large eggs
- 2 carrots, grated
- 1 (14-oz) jar kimchi
- 2 cups shredded red cabbage
- 4 green onions, chopped
Instructions
- Whisk together coconut aminos, lime juice, fish sauce, arrowroot, red pepper, ginger and garlic.
- Cook steak, in 2 batches, in 2 Tbsp hot oil in a large nonstick skillet over medium-high heat 1 to 2 minutes. Return all steak and accumulated juices to pan.
- Stir in coconut aminos mixture. Cook 1 minute or until sauce is thickened, stirring constantly. Cover and keep warm.
- Heat 2 Tbsp oil in a large nonstick skillet over medium heat. Crack eggs into skillet. Cover and cook 3 minutes or until whites are set and yolks are cooked to desired doneness.
- Spoon Crispy Cauli-Rice into 6 bowls. Top with steak, carrots, kimchi, cabbage and eggs. Sprinkle with green onions.
Side Dish Ingredients
- 2 (12-oz) pkg riced cauliflower
- ½ tsp salt
- ½ tsp pepper
- 1 Tbsp avocado oil
Side Dish Instructions
- Cook cauliflower, salt and pepper in hot oil in a large skillet over medium-high heat 10 to 15 minutes or until browned, stirring occasionally.
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