Korean BBQ Cauliflower Rice Bowl
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Searching for a delicious, low-carb meal idea? You’re going to love this Asian-style Cauliflower Rice Bowl topped with tender Korean BBQ Beef and kimchi! This recipe is low carb, gluten free and easy to make!
This post is sponsored by Albertsons Companies. All thoughts and opinions are my own.
It’s time y’all! Time for the MONOPOLY SHOP, PLAY, WIN!® game at Vons! This is my favorite time of the year to go grocery shopping because it doubles the fun of every shopping trip. I get to pick up delicious ingredients to make tasty new recipes and play a super fun game!
If you’re new to the MONOPOLY SHOP, PLAY, WIN!® game, let me tell you just how easy it is to play!
- Purchase select products highlighted throughout Vons grocery stores as MONOPOLY “BONUS” game ticket items.
- Get your tickets and bring them home to play them on your SHOP, PLAY, WIN!® MONOPOLY board. Each ticket also gives you the opportunity to win prizes instantly!
- Download the Shop, Play, Win!® APP to scan your tickets for the chance to win additional prizes!
Easy as that, you have THREE ways that you can win $1,000,000, SHOP, PLAY, WIN!® MONOPOLY Digital, Game, and Instantly!
It’s easy to get your first round of “BONUS” game tickets by picking up Green Giant Riced Cauliflower and Eggland’s Best Eggs to make this delicious Korean BBQ Cauliflower Rice Bowl at home. I also picked up some Evian Spring Water to serve with the bowls for even more bonus tickets!
Cauliflower Rice is a great low-carb substitute to traditional rice, and it has 85% less calories than white rice! I love to use it as the base for a delicious bowl, which is great for lunch, dinner, or meal prepping!
I topped the bowls with seriously tender Korean BBQ Beef using my super special beef tenderizing technique. (Don’t worry, it’s super easy!) I also added some kimchi, carrots and a fried egg to finish off the bowl. At under 500 calories per bowl, this low-carb, high-protein recipe is a great healthy meal option!
How to make Korean BBQ Cauliflower Rice Bowls
1. Tenderize the Beef
The simple meat tenderizing technique that I introduced in my recipe for Gluten Free Kung Pao Beef is a game changer!
Simply marinate strips of flank steak in soy sauce, mirin, cornstarch and baking soda for 30-60 minutes. The result is super tender beef every time!
What about other cuts of beef?
If flank steak can’t be found, thinly sliced sirloin or skirt steak can be used in it’s place.
2. Cook the Korean BBQ Beef
Once the beef has marinated for 30-60 minutes, use tongs to remove the beef from the marinade and add it to a hot skillet with sesame oil. Cook for 3-4 minutes, then toss with Korean BBQ Sauce. Remove the skillet from the stove, set aside and cover to keep warm.
You can use my recipe for Korean BBQ Sauce or purchase prepared Korean BBQ Sauce in the Asian section at your local Vons.
3. Prepare the Cauliflower Rice
Thanks to Green Giant, it’s easy to pick up already prepared Cauliflower Rice in the freezer section of your local Vons.
To cook the frozen riced cauliflower, simply heat sesame oil over medium high heat in a skillet on the stove. Once the oil is hot, add the riced cauliflower, minced ginger and salt. Cook for 5 minutes on the stove, then remove from the heat and divide between four bowls. Top with the prepared Korean BBQ Beef, then cover the bowls to keep warm.
4. Fry the Eggs
Add sesame oil to a large nonstick skillet on the stove over medium heat. Once the oil is hot, drop one egg at a time into the skillet and cook until the whites are completely set, but the yolks are still soft.
5. Assemble the Bowls
Place one egg on top of the cauliflower rice and Korean BBQ Beef in each bowl. Add kimchi and shredded carrots to the bowls. Top each bowl with sesame seeds and diced green onions.
More cauliflower recipes
For more healthy cauliflower recipes, check out these delicious dishes!
Korean BBQ Cauliflower Rice Bowls
- Add the mirin, soy sauce, cornstarch and baking soda to a large plastic bag.
- Add the sliced flank steak and toss to make sure it’s well coated.
- Place in the refrigerator for 30-60 minutes.
- After the beef has marinated, heat 1 tbsp sesame oil in a large skillet.
- Use tongs to remove the beef from the marinade and place it in the heated skillet.
- Cook for 3-4 minutes.
- Remove from the heat and toss with the Korean BBQ sauce.
- Cover to keep warm and set aside.
- Heat 2 tbsp sesame oil in a large skillet over medium-high heat.
- Add the riced cauliflower, ginger and salt.
- Cook, stirring frequently, until the cauliflower is softened, about 5 minutes.
- Transfer to four separate bowls, top with the prepared Korean BBQ beef and cover the bowls with a clean towel or baking sheet to keep warm.
- Add 2 tsp sesame oil to a large skillet on the stove over medium heat.
- Once the oil is heated, crack the 4 eggs, separately into bowls, then add them one at a time to the skillet.
- Let the eggs cook until the whites are completely set but the yolks are still soft.
- Place one egg on top of each bowl, then add the kimchi and shredded carrots to the bowls.
- Top each bowl with sesame seeds and diced green onions.
- Steak Substitutes: If flank steak can’t be found, skirt steak or thinly sliced sirloin can be used in it’s place.
- Gluten Free: to make sure this bowl is completely gluten free, always make sure the Korean BBQ Sauce used is labeled gluten free.
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