• 3c4918727c1480e0a7b77e5ff8b41ad0

Beef Bulgogi Rice Bowls

Prep
Cook
Serves 4people
Ingredients
For the bulgogi
1/4
cup coconut aminos
3
tbsp freshly minced ginger
2
tbsp honey
2
garlic cloves, minced
2
tbsp sesame oil
1/2
pear, grated
1
tbsp coconut vinegar
1/2
tsp red pepper flakes
pinch of salt
1 1/2
lb flank or hanger steak, thinly sliced against the grain
For the spicy pickled cucumbers
1
cucumber, sliced very thin with mandolin
2
tbsp coconut vinegar
1
tsp chili sauce or sriracha
1/2
tsp 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.

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