Beef Bulgogi Rice Bowls

• Gluten free

• Meat

  • 1 1/2 lbs Flank or hanger steak

• Produce

  • 1 Cucumber
  • 2 Garlic cloves
  • 3 tbsp Ginger
  • 1 Green onions
  • 1/2 Pear

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 tsp Chili sauce or sriracha
  • 2 tbsp Honey
  • 1/2 tsp Honey, raw

• Pasta & Grains

  • 1 batch Cauliflower rice

• Baking & Spices

  • 1 Black sesame seeds
  • 1/2 tsp Red pepper flakes
  • 2 pinch Salt

• Oils & Vinegars

  • 3 tbsp Coconut vinegar
  • 2 tbsp Sesame oil

• Nuts & Seeds

  • 1/4 cup Coconut aminos

Found on paleomg.com

Ingredients

• ¼ cup coconut aminos
• 3 tablespoons freshly minced ginger
• 2 tablespoons honey
• 2 garlic cloves, minced
• 2 tablespoons sesame oil
• ½ pear, grated
• 1 tablespoon coconut vinegar
• ½ teaspoon red pepper flakes
• pinch of salt
• 1½ pounds flank or hanger steak, thinly sliced against the grain
• 1 cucumber, sliced very thin with mandolin
• 2 tablespoons coconut vinegar
• 1 teaspoon chili sauce or sriracha
• ½ teaspoon raw honey
• pinch of salt
• 1 batch of cauliflower rice
• 3-4 eggs
• black sesame seeds, to garnish
• green onions, sliced, to garnish
• sriracha mayo: ½ cup paleo mayo + 2 tablespoons chili sauce or sriracha

Directions

• 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.
• 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.
• Place a large skillet 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.
• While beef is cooking, make cauliflower rice.
• Lastly, place a small skillet 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.
• Make each bowl: cauliflower rice, beef bulgogi, egg, pickled cucumbers, sriracha mayo, green onions and sesame seeds.