Korean BBQ Keto Bowl
Recipe type: Main Course
Cuisine: korean
Serves: 6 portions
A quick and easy version of a famous Korean dish! You can make this Korean BBQ Keto Bowl at home pretty much anytime and if you have meat leftover makes for a great salad topping.
  • 4 tablespoons Siracha sauce
  • 4 tablespoons Coconut Aminos
  • 1 teaspoon powdered ginger
  • 2 clove garlic ,finely chopped, separated
  • 1 pound skirt steak, sliced thin (same as for carne asada)
  • 2 tablespoons coconut oil
  • 2 cups riced cauliflower
  1. Mix Siracha, Coconut Aminos, ginger and garlic for the marinade.
  2. Place the sliced steak in a gallon ziplock bag with the marinade and mix well to coat.
  3. Refrigerate for 1 hour or overnight.
  4. Remove steak from the fridge about 30 minutes before cooking to bing to room temperature.
  5. While the steak is warming, melt the coconut oil in a nonstick pan.
  6. Add the cauliflower to the pan and saute' on high heat for about 10 minutes, stirring often, until tender and slightly browned.
  7. Heat a 10" by 10" cast iron grill pan on high heat, until a drop of water will sizzle when dropped on it. The grill pan needs to be very hot to grill the meat!
  8. Start grilling the steak one slice a the time, turning it once, about 2 minutes each side, for a medium steak or adjusting time for desired doneness.
  9. Serve the steak in a bowl on top of the cauli rice!
Nutrition Information
Serving size: 1 portion Calories: 190 Fat: 10 gr Carbohydrates: 3.3 net Fiber: 3 gr Protein: 16gr
Recipe by The Nourished Caveman at https://thenourishedcaveman.com/korean-bbq-keto-bowl