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Korean BBQ Cauliflower Rice Bowls
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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!
Course
Main Course
Cuisine
Korean
Prep Time
20
minutes
mins
Marinating Time
30
minutes
mins
Total Time
50
minutes
mins
Servings
4
bowls
Calories
436
Author
Whitney Bond
Ingredients
Beef
2
tbsp
mirin
4
tbsp
gluten free soy sauce
2
tsp
cornstarch
1
tsp
baking soda
1
lb
flank steak
sliced against the grain into 1-2 inch strips
1
tbsp
sesame oil
¼
cup
Korean BBQ sauce
Cauliflower Rice
2
tbsp
sesame oil
20
oz
Green Giant Riced Cauliflower
2 (10 oz) bags
1
tbsp
fresh ginger
minced
¼
tsp
salt
Bowls
2
tsp
sesame oil
4
Eggland’s Best Large Eggs
1
cup
kimchi
½
cup
carrots
shredded
1
tbsp
sesame seeds
2
tbsp
green onions
diced
Instructions
Beef
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.
Cauliflower Rice
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.
Bowls
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.
Notes
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.
Nutrition
Calories:
436
kcal
|
Carbohydrates:
20
g
|
Protein:
36
g
|
Fat:
24
g
|
Saturated Fat:
6
g
|
Cholesterol:
232
mg
|
Sodium:
1946
mg
|
Potassium:
970
mg
|
Fiber:
4
g
|
Sugar:
10
g
|
Vitamin A:
2940
mg
|
Vitamin C:
70
mg
|
Calcium:
108
mg
|
Iron:
4
mg