Korean BBQ Cauliflower Rice Bowls
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
20 mins
-
Additional Time
30 mins
-
Total Time
50 mins
-
Servings
4 bowls
-
Calories
436 kcal
-
Course
Main Course
-
Cuisine
Korean
Korean BBQ Cauliflower Rice Bowls
Report
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!
Share:
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
Add to Shopping List
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 Information
Show Details
Calories
436kcal
(22%)
Carbohydrates
20g
(7%)
Protein
36g
(72%)
Fat
24g
(37%)
Saturated Fat
6g
(30%)
Cholesterol
232mg
(77%)
Sodium
1946mg
(81%)
Potassium
970mg
(28%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
2940mg
(59%)
Vitamin C
70mg
(78%)
Calcium
108mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4bowls
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Calories | 436kcal | 22% |
| Carbohydrates | 20g | 7% |
| Protein | 36g | 72% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 232mg | 77% |
| Sodium | 1946mg | 81% |
| Potassium | 970mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 2940mg | 59% |
| Vitamin C | 70mg | 78% |
| Calcium | 108mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
