NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp raw honey

1 tsp fresh ginger

1 clove garlic

0.5 cup cauliflower rice

1 cup baby bok choy

0.25 cup carrots

0.5 tsp sesame seeds

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the flank steak in the freezer for 15 minutes to firm up, then slice it against the grain into very thin strips.

• 2

  In a medium bowl, whisk together the tamari, toasted sesame oil, raw honey, grated fresh ginger, minced garlic, sea salt, and black pepper.

• 3

  Add the beef strips to the marinade, tossing well to coat, and let sit for at least 15 minutes at room temperature.

• 4

  Heat a large cast-iron skillet over high heat until very hot, then add the beef in a single layer, searing for 1-2 minutes per side until caramelized and tender.

• 5

  Remove the beef from the skillet and set aside; in the same pan, add the sliced carrots and baby bok choy, sautéing for 3 minutes until crisp-tender.

• 6

  In a separate small pan or microwave-safe bowl, lightly steam the cauliflower rice until heated through.

• 7

  Plate the cauliflower rice, top with the sautéed vegetables and beef bulgogi, and garnish with sesame seeds and red pepper flakes.