Korean Steak, Kimchi & Cauliflower Rice Bowls
Ingredients
- 2 large eggs
- 4 Tbsp toasted sesame oil, divided
- 6 cups riced cauliflower
- 2 scallions, sliced, greens and whites separated
- 1 Tbsp minced ginger
- ¼ tsp salt
- 1 lb sirloin steak, thinly sliced
- ¼ cup gochujang
- 2 Tbsp toasted sesame seeds
- 1 cup shredded carrots
- ½ cup kimchi
- Sliced radishes for garnish (optional)
Instructions
- Bring a medium saucepan of water to a boil over high heat. Set a bowl of ice water near the stove. Using a spoon, gently lower eggs into the boiling water. Reduce heat to maintain a rapid simmer. Cook for 7 minutes.
- Transfer the eggs to the ice bath and let cool for 5 minutes. Peel the eggs and slice in half.
- Meanwhile, heat 2 Tbsp oil in a large skillet over medium-high heat. Add cauliflower, scallion whites, ginger and salt. Cook, stirring frequently, until the cauliflower is softened, about 5 minutes. Transfer to a bowl and cover to keep warm.
- Wash and dry the pan. Heat the remaining 2 Tbsp oil in the pan over medium-high heat. Add steak and cook, stirring, until no longer pink, 2 to 4 minutes.
- Remove from heat and stir in gochujang and sesame seeds. To assemble, divide the cauliflower among 4 bowls.
- Top with the steak, carrots, kimchi, half an egg, scallion greens and radishes, if desired.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
414
|
414
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 30 | 30 |
| Carb (g) | 20 | 20 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 720 | 720 |
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