NUTRITION

SERVINGS

INGREDIENTS

7 oz flank steak

1 tbsp tamari

1 tsp toasted sesame oil

1 tbsp grated Asian pear

1 tsp honey

1 clove garlic

0.5 tsp fresh ginger

2 tbsp green onions

1 cup cauliflower rice

1 tsp sesame seeds

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  In a small bowl, whisk together the tamari, toasted sesame oil, grated Asian pear, honey, minced garlic, grated ginger, and black pepper to create the marinade.

• 2

  Place the thinly sliced flank steak in a shallow dish and pour the marinade over it, tossing to coat evenly; let it sit for at least 15 minutes.

• 3

  Heat the avocado oil in a large skillet or wok over high heat until it begins to shimmer.

• 4

  Add the beef to the skillet in a single layer, working in batches if necessary, and sear for 1-2 minutes per side until caramelized and cooked through.

• 5

  Remove the beef from the skillet and set aside; in the same pan, quickly sauté the cauliflower rice for 3-4 minutes until tender.

• 6

  Divide the cauliflower rice into bowls, top with the beef bulgogi, and garnish with sliced green onions and toasted sesame seeds.