Korean Beef Bowls
Crispy Cauli-Rice
Ingredients
- ⅓ cup low-sodium soy sauce
- 3 Tbsp lime juice
- 1 Tbsp fish sauce
- 1 Tbsp minced ginger
- 2 tsp cornstarch
- 1 tsp crushed red pepper
- 4 cloves garlic, minced
- 2 lb flank steak, partially frozen
- 2 Tbsp canola oil, divided
- 6 large eggs
- 2 carrots, grated
- 1 (14-oz) jar kimchi
- 2 cups shredded red cabbage
- 4 green onions, chopped
Instructions
- Whisk together soy sauce, lime juice, fish sauce, ginger, cornstarch, red pepper, and garlic. Very thinly slice steak across the grain.
- Cook steak, in 2 batches, in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes. Return all steak and accumulated juices to skillet.
- Stir in soy sauce mixture. Cook 1 minute or until sauce thickens, stirring constantly. Cover and keep warm.
- Heat 1 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 recipe into 6 bowls. Top with steak, carrots, kimchi, cabbage, and eggs. Sprinkle with onions.
Side Dish Ingredients
- 2 (12-oz) pkg riced cauliflower
- ½ tsp salt
- ½ tsp pepper
- 1 Tbsp canola 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.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
371
|
48
|
419
|
| Fat (g) | 18 | 2 | 20 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 41 | 3 | 44 |
| Carb (g) | 10 | 5 | 15 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 1246 | 221 | 1467 |
Low Calorie Meal Plan
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