Korean Beef Bowls
Crispy Cauli-Rice
Ingredients
- 2 Tbsp coconut aminos soy-free sauce
- 1½ Tbsp fresh lime juice
- ½ Tbsp fish sauce
- 1 tsp arrowroot
- ¼ tsp crushed red pepper
- ½ Tbsp minced ginger
- 2 cloves garlic, minced
- ¾ lb flank steak, very thinly sliced across the grain
- 2 Tbsp avocado oil
- 2 large eggs
- 1 carrot, grated
- ½ (14-oz) jar kimchi
- ⅔ cup shredded red cabbage
- 1 green onion, chopped
Instructions
- Whisk together coconut aminos, lime juice, fish sauce, arrowroot, pepper, ginger and garlic.
- Cook steak in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat 1 to 2 minutes. Stir in coconut aminos mixture. Cook 1 minute or until sauce is thickened, stirring constantly. Cover and keep warm.
- Heat 1 Tbsp oil in a 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 2 bowls. Top with steak, carrot, kimchi, cabbage and eggs. Sprinkle with green onions.
Side Dish Ingredients
- 1 (12-oz) pkg riced cauliflower
- ¼ tsp salt
- ¼ tsp pepper
- ½ 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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