Instructions

1. Whisk together coconut aminos, lime juice, ginger, arrowroot flour, red pepper, and garlic in a small bowl. Slice steak very thinly across the grain.
2. Cook steak, in 2 batches, in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes or until browned. Return all steak and accumulated juices to skillet.
3. Stir in coconut aminos mixture. Cook 1 minute or until sauce thickens, stirring constantly. Cover and keep warm.
4. Heat 1 Tbsp oil in a large nonstick skillet over medium heat. Crack 3 eggs into skillet. Cover and cook 3 minutes or until whites are set and yolks are cooked to desired doneness; remove from skillet and keep warm. Repeat with remaining eggs.
5. Spoon Toasted Cauli-Rice recipe into shallow bowls. Top with steak, carrots, kimchi, cabbage, and eggs. Sprinkle with onions.