Korean BBQ Keto Bowl

• Meat

  • 1 lb Skirt steak

• Produce

  • 2 clove Garlic
  • 2 cups Riced cauliflower

• Condiments

  • 4 tbsp Siracha sauce

• Baking & Spices

  • 1 tsp Powdered ginger

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 4 tbsp Coconut aminos

Found on thenourishedcaveman.com

Description

Ingredients

• 4 tablespoons Siracha sauce
• 4 tablespoons Coconut Aminos
• 1 teaspoon powdered ginger
• 2 clove garlic ,finely chopped, separated
• 1 pound skirt steak, sliced thin (same as for carne asada)
• 2 tablespoons coconut oil
• 2 cups riced cauliflower

Directions

• Mix Siracha, Coconut Aminos, ginger and garlic for the marinade.
• Place the sliced steak in a gallon ziplock bag with the marinade and mix well to coat.
• Refrigerate for 1 hour or overnight.
• 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