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Korean Beef Cauliflower Rice Bowls

Servings 4 servings

Ingredients

For the Korean beef:

  • 1 small onion thinly sliced
  • 3 cloves garlic minced
  • ½ teaspoon fresh ginger grated
  • ⅓ cup coconut aminos or soy sauce
  • 3 tablespoons honey
  • 1 tablespoon sesame oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 2 tablespoons sesame seeds
  • 1 ½ pounds flank steak sliced very thin

For the bowls:

  • 1 head cauliflower cut into florets
  • 1 tablespoons olive oil
  • 1 carrot thinly sliced
  • 1 seedless cucumber thinly sliced
  • 1 batch quick pickled red onion
  • 1 avocado thinly sliced
  • 4 eggs fried
  • cilantro for serving
  • sesame seeds for serving

For the sriracha mayo:

  • ½ cup paleo mayo
  • 1 - 2 tablespoons paleo-friendly sriracha to taste

Instructions

To make the Korean beef:

  1. In a large bowl, whisk all beef ingredients except flank steak until well combined. Add steak and stir to make sure each piece is coated in the marinade. Cover and refrigerate overnight.
  2. When ready to cook, pour steak and marinade into a large skillet over medium-high heat. Cook until the steak is cooked through and most of the marinade is gone.

To assemble the bowls:

  1. Put cauliflower in a food processor and pulse until it resembles rice.
  2. Heat olive oil over medium heat in a large skillet. Add cauliflower and cook 3 - 5 minutes, until cauliflower has softened. Divide cauliflower among 4 bowls.
  3. Top each bowl with ¼ of the beef, carrots, cucumber, pickled onion, avocado, and a fried egg. Sprinkle with cilantro and sesame seeds before serving.

To make the sriracha mayo:

  1. Whisk together mayo and sriracha until combined. Serve on the side if desired.