Korean beef cauliflower rice bowl
Prep Time
30 minutes
Prep Notes
Buying frozen organic riced cauliflower keeps cooking time minimal for this dish! Look for Gochujang (a spicy sweet korean bbq sauce) in the International foods aisle at Whole Foods and other specialty grocers. I like Kimchi on this dish for added probiotics but you can exclude if this makes the dish too spicy.
Cooking Time
20 minutes
Yields
4 servings
Ingredients
Beef:
1 pound 90% lean grass-fed beef
1/2 cup chopped onion
4 garlic cloves, minced
1 tspn fresh minced ginger
3 cups Broccoli florets cut into bite size pieces
1 cup sliced mushrooms
Sauce:
1/4 cup low sodium soy sauce
2 teaspoons brown sugar
1 teaspoon sesame oil
1/2 teaspoon crushed red pepper flakes
Toppings:
3 tablespoons Gochujang
Sesame seeds
1 bunch slices scallions (white and green parts)
1/2 cup Kimchi
Directions
Make the beef: Heat 1 tablespoon olive oil in large skillet over medium heat. Break apart beef while browning it in skillet. Then Drain any excess fat. Add onion, garlic and ginger, stir and cook another 3 minutes until onions soften. Add broccoli and mushrooms, plus 1 more tablespoon olive oil. Mix and saute another 5 minutes on medium-low heat.
Meanwhile: make sauce by combining the soy sauce, sugar, sesame oil and red pepper flakes. Thin the sauce by adding 2 tablespoons water. Mix well.
Pour sauce over beef and broccoli, stir and cover. Simmer on low for 10 minutes or until broccoli is softened.
While beef and broccoli cook, follow directions on frozen bag of cauliflower rice to steam in microwave.
Divide cauliflower rice over 4 bowls, add beef and broccoli/mushrooms. Top with Gochujang on each, sesame seeds, scallions and kimchi.