Scrumptious Korean BBQ Beef Bowl: A Paleo-Friendly Gourmet Experience

Allergens

None

Ingredients

• 8 oz grass
• fed beef sirloin, thinly sliced
• 1 medium head of cauliflower, grated or riced into rice substitute
• 1 cup mixed vegetables (e.g., bell peppers, zucchini, carrots)
• 2 cloves garlic, minced
• 2 green onions, thinly sliced
• 1 tbsp coconut oil
• Salt and pepper to taste For the Korean BBQ Sauce:
• 3 tbsp coconut aminos
• 1 tbsp honey or maple syrup
• 2 tsp apple cider vinegar
• 1 tsp minced ginger
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional, for heat)

Instructions

1. Prepare the Korean BBQ sauce by whisking together coconut aminos, honey or maple syrup, apple cider vinegar, ginger, sesame oil, and red pepper flakes in a small bowl. Set aside.
2. Heat 1 tbsp of coconut oil in a large skillet over medium high heat. Add the sliced beef and cook until browned on all sides, about 3 4 minutes. Season with salt and pepper to taste. Remove from the skillet and set aside.
3. In the same skillet, add the remaining coconut oil and sauté the minced garlic for about 30 seconds or until fragrant.
4. Add the mixed vegetables to the skillet and cook for about 5 minutes or until tender crisp. Season with salt and pepper to taste.
5. Stir in the prepared Korean BBQ sauce, cooked beef, and cauliflower rice substitute. Cook for another 2 minutes, allowing all ingredients to absorb the flavors of the sauce.
6. Divide the cooked mixture into two serving bowls, garnish with thinly sliced green onions, and serve immediately.

Chef’s Insight

The key to this dish is in the balance of flavors and textures. Make sure to cook the beef until it's tender but not too well done, as you want it to be succulent and juicy. - Don't skimp on the vegetables; they add a satisfying crunch that complements the soft beef and cauliflower rice.

Notes

Ensure that you slice the beef thinly to ensure even cooking and a tender bite.