Paleo Korean BBQ Bowl

Allergens

None

Ingredients

• 6 oz grass
• fed ribeye steak, sliced thinly
• 1 cup mixed vegetables (bell peppers, zucchini, carrots)
• 2 cups mixed baby greens
• 1/4 cup kimchi
• 1 tbsp coconut aminos
• 1 tsp sesame oil
• 1 tsp honey
• 1 tsp apple cider vinegar
• 1 tsp minced garlic
• 1 tsp minced ginger
• Salt and pepper to taste

Instructions

1. In a bowl, whisk together coconut aminos, sesame oil, honey, apple cider vinegar, garlic, and ginger. Season with salt and pepper to taste. Set aside.
2. Heat a grill or griddle over medium high heat. Cook the sliced ribeye steak until desired doneness, about 3 4 minutes per side. Remove from heat and let rest.
3. In a large bowl, toss mixed vegetables with half of the sauce mixture. Grill or roast the vegetables until tender, about 5 7 minutes.
4. Assemble the bowls by placing mixed baby greens in two serving bowls, followed by the grilled vegetables and sliced steak. Drizzle the remaining sauce over the top. Serve with kimchi on the side.

Chef’s Insight

This Paleo Korean BBQ Bowl is a great way to enjoy the flavors of Korea while sticking to a clean-eating lifestyle.

Notes

Be sure to slice the steak thinly for even cooking and faster preparation.