Beef Bulgogi Rice Bowls

PREP 8 hours
COOK 30 mins
TOTAL 8 hrs 30 mins
Yields 3-4

INGREDIENTS :

    For the bulgogi

    • 1/4 cup coconut aminos
    • 3 tablespoons freshly minced ginger
    • 2 tablespoons honey
    • 2 garlic cloves, minced
    • 2 tablespoons sesame oil
    • 1/2 pear, grated
    • 1 tablespoon coconut vinegar
    • 1/2 teaspoon red pepper flakes
    • pinch of salt
    • 1 1/2 pounds flank or hanger steak, thinly sliced against the grain

    For the spicy pickled cucumbers

    • 1 cucumber, sliced very thin with mandolin
    • 2 tablespoons coconut vinegar
    • 1 teaspoon chili sauce or sriracha
    • 1/2 teaspoon raw honey
    • pinch of salt

    For the rice bowls

    • 1 batch of cauliflower rice
    • 3-4 eggs
    • black sesame seeds, to garnish
    • green onions, sliced, to garnish
    • sriracha mayo: 1/2 cup paleo mayo + 2 tablespoons chili sauce or sriracha

    DIRECTIONS :

    1. Mix together all ingredients for the bulgogi and place marinade in a shallow dish. Add the thinly sliced beef, cover and place in the fridge overnight or at least for 4 hours.
    2. Remove beef from fridge 30 minutes before cooking. While the beef comes up in temperature, place cucumber along with the rest of the pickle liquid in a jar, shake, then place in the fridge for about 1 hour.
    3. Place a large sauté pan over medium heat. Add 2 tablespoons of ghee or coconut oil then remove then beef from the marinade and cook beef in a single layer, sprinkle with salt and once browned and slightly crispy, cook on other side. About 2 minutes per side. Continue until all beef is cooked.
    4. While beef is cooking, make cauliflower rice.
    5. Lastly, place a small sauté pan over low heat, add 1 tablespoon of ghee or coconut oil, and crack each egg into the pan. Cook low and slow until white are cooked through but yolks are still runny.
    6. Make each bowl: cauliflower rice, beef bulgogi, egg, pickled cucumbers, sriracha mayo, green onions and sesame seeds.

    by

    INGREDIENTS :

      For the bulgogi

      • 1/4 cup coconut aminos
      • 3 tablespoons freshly minced ginger
      • 2 tablespoons honey
      • 2 garlic cloves, minced
      • 2 tablespoons sesame oil
      • 1/2 pear, grated
      • 1 tablespoon coconut vinegar
      • 1/2 teaspoon red pepper flakes
      • pinch of salt
      • 1 1/2 pounds flank or hanger steak, thinly sliced against the grain

      For the spicy pickled cucumbers

      • 1 cucumber, sliced very thin with mandolin
      • 2 tablespoons coconut vinegar
      • 1 teaspoon chili sauce or sriracha
      • 1/2 teaspoon raw honey
      • pinch of salt

      For the rice bowls

      • 1 batch of cauliflower rice
      • 3-4 eggs
      • black sesame seeds, to garnish
      • green onions, sliced, to garnish
      • sriracha mayo: 1/2 cup paleo mayo + 2 tablespoons chili sauce or sriracha

      DIRECTIONS :

      1. Mix together all ingredients for the bulgogi and place marinade in a shallow dish. Add the thinly sliced beef, cover and place in the fridge overnight or at least for 4 hours.
      2. Remove beef from fridge 30 minutes before cooking. While the beef comes up in temperature, place cucumber along with the rest of the pickle liquid in a jar, shake, then place in the fridge for about 1 hour.
      3. Place a large sauté pan over medium heat. Add 2 tablespoons of ghee or coconut oil then remove then beef from the marinade and cook beef in a single layer, sprinkle with salt and once browned and slightly crispy, cook on other side. About 2 minutes per side. Continue until all beef is cooked.
      4. While beef is cooking, make cauliflower rice.
      5. Lastly, place a small sauté pan over low heat, add 1 tablespoon of ghee or coconut oil, and crack each egg into the pan. Cook low and slow until white are cooked through but yolks are still runny.
      6. Make each bowl: cauliflower rice, beef bulgogi, egg, pickled cucumbers, sriracha mayo, green onions and sesame seeds.

      by

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