NUTRITION

SERVINGS

INGREDIENTS

8 oz Flank steak

2 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tbsp Pear

1 tsp Fresh ginger

1 clove Garlic

1.5 cup Cauliflower rice

0.5 cup Kimchi

1 tbsp Scallions

0.5 tsp Sesame seeds

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 against the grain into very thin, bite-sized strips.

• 2

  In a medium bowl, whisk together the coconut aminos, toasted sesame oil, grated pear, grated ginger, minced garlic, sea salt, and black pepper.

• 3

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

• 4

  Heat a large cast-iron skillet or wok over medium-high heat until very hot.

• 5

  Add the beef to the skillet in a single layer, working in batches if necessary, and sear for 2-3 minutes until the edges are browned and caramelized.

• 6

  Remove the beef from the pan and set aside.

• 7

  In the same skillet, add the cauliflower rice and sauté for 3-4 minutes until tender and slightly golden from the residual pan juices.

• 8

  Divide the cauliflower rice into bowls, top with the bulgogi beef, and serve alongside the kimchi.

• 9

  Garnish with sliced scallions and toasted sesame seeds before serving.