Korean BBQ Keto Bowl

Crazy about Korean!

Yes I must admit it, it is one of my very favorite foods…I could kill for Korean BBQ!!

I am pretty famous for being weird in my food taste, I like stinky fermented stuff and bloody organ meats…

As exotic as it might seem, Korean BBQ is just the finest of BBQs with spicy, garlicky/sweet tones which combine wonderfully with the juicy grilled flavor of the meat.

This version is a simplified, “quick and easy” sneaky shortcut one…but I found it just as satisfying as the finest of restaurants….well, almost! One thing that’s for sure, it is healthier as you have full control of all the ingredients that go in!! That means NO soy, MSG and sugar!

Quick note about ingredients

As much as I love good restaurants I find it more and more difficult to eat out…as I am always cooking at home from top quality ingredients, also avoiding allergens (gluten/dairy) and cheap rancid oils, my body feels the difference when I eat out.

Of course I still do occasionally, but I try to be really mindful of my choices then, sticking to simpler dishes and reputable venues.

I just wanted to share this with you, and you might eventually find yourself really liking your own cooking more than the fanciest 5 star restaurant!!

PS if you love Korean Food try my Bulgogi recipe too!!

5.0 from 1 reviews

Korean BBQ Keto Bowl

 

Author: Vivica Menegaz

Nutrition Information

• Serves: 6 portions

• Serving size: 1 portion
• Calories: 190

• Fat: 10 gr
• Carbohydrates: 3.3 net
• Fiber: 3 gr
• Protein: 16gr

Recipe type: Main Course

Cuisine: korean

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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.

Ingredients

• 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

Instructions

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!

3.5.3208