Korean BBQ Keto Bowl
Ingredients:
- 1 lb Beef Steak skirt, sliced thin (same as for carne asada)
- 2 c Cauliflower riced
- 4 tbsp Sriracha Sauce
- 4 tbsp Coconut Aminos Or Tamari
- 1 tsp Ground Ginger powdered
- 2 cloves Garlic finely chopped, separated
- 2 tbsp Coconut Oil
Instructions:
- Remove steak from the fridge about 30 minutes before cooking to bing to room temperature.
- While the steak is warming, melt the coconut oil in a nonstick pan.
- Add the cauliflower to the pan and saute' on high heat for about 10 minutes, stirring often, until tender and slightly browned.
- Heat a 10" by 10" cast iron grill pan on high heat, until a drop of water will sizzle when dropped on it. The grill pan needs to be very hot to grill the meat!
- Start grilling the steak one slice a the time, turning it once, about 2 minutes each side, for a medium steak or adjusting time for desired doneness.
- Serve the steak in a bowl on top of the cauli rice!
Nutrition
Calories: 108kcal | Carbohydrates: 9g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 1371mg | Potassium: 485mg | Fiber: 2g | Sugar: 4g | Vitamin A: 965IU | Vitamin C: 51.5mg | Calcium: 29mg | Iron: 1.1mg
Tried this recipe?Let us know how it was!
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