NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

1 cup Cauliflower rice

0.5 cup Kimchi

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Raw honey

1 clove Garlic

1 tsp Fresh ginger

2 medium Green onions

0.5 tsp Toasted sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Thinly slice the flank steak against the grain into bite-sized strips.

• 2

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

• 3

  Add the steak to the marinade and toss to coat thoroughly, letting it sit for 15 minutes to absorb the flavors.

• 4

  Heat the toasted sesame oil in a large cast-iron skillet over medium-high heat until shimmering.

• 5

  Add the marinated steak in a single layer and sear without moving for 2 minutes to develop a deep brown crust.

• 6

  Flip the steak and cook for another 1-2 minutes until just cooked through, then remove from the skillet 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 and top with the bulgogi beef and a generous portion of kimchi.

• 9

  Garnish with sliced green onions and toasted sesame seeds before serving.