Energizing Korean Bulgogi Bowl

Allergens

Soy (if using soy sauce), Sesame, Garlic

Ingredients

• 100g sliced sirloin steak
• 1 cup spinach
• 1/2 cup cauliflower rice
• 1/2 cup shiitake mushrooms, sliced
• 1/4 cup julienned carrots
• 1/4 cup thinly sliced red bell pepper
• 1 tbsp sesame oil
• Salt and pepper to taste
• 2 tbsp gochujang (Korean chili paste), adjust to taste
• 1 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/2 tsp minced garlic
• Zest and juice of one lime

Instructions

1. In a small bowl, mix together gochujang, soy sauce or tamari, rice vinegar, honey, garlic, lime zest, and lime juice to create the dressing. Set aside.
2. Season the sliced sirloin steak with salt and pepper. Heat sesame oil in a pan over medium high heat. Add the steak and cook until browned on all sides, about 3 minutes. Remove from pan and set aside.
3. In the same pan, add the shiitake mushrooms and cook for 2 minutes or until they release their moisture and become slightly golden. Add the carrots, red bell pepper, and spinach to the pan, cooking for another 2 minutes or until the vegetables are tender crisp.
4. In a bowl, combine the cooked vegetables with the cauliflower rice. Add the cooked steak and dressing, tossing well to combine.
5. Serve immediately, garnished with additional lime zest if desired.

Chef’s Insight

This dish is versatile - you can adjust the spiciness or sweetness according to your preferences by modifying the amounts of chili paste and honey.

Notes

Be sure to cook the meat to your preferred level of doneness.