“Keto Korean Bulgogi Steak with Kimchi Mashed Cauliflower and Zucchini Noodles”

Allergens

None

Ingredients

• 1. 2 (6 oz) beef sirloin steaks, cut into 1
• inch thick strips 2. 3 cups cauliflower florets 3. 2 large zucchinis 4. 1 cup kimchi, roughly chopped 5. 1/4 cup coconut oil 6. 1/2 cup soy sauce (low sodium) 7. 1/4 cup rice vinegar 8. 1/4 cup sesame oil 9. 1/4 cup Swerve or equivalent sugar substitute 10. 1/4 cup green onions, thinly sliced 11. 3 cloves garlic, minced 12. 1 tsp grated ginger 13. 1 tsp black pepper 14. Salt to taste

Instructions

1. Prepare kimchi mashed cauliflower: In a food processor, blend cauliflower florets until they resemble rice grains. Transfer to a bowl and mix in chopped kimchi, salt, and black pepper. Set aside.
2. Prepare zucchini noodles: Using a spiralizer or julienne peeler, transform the zucchinis into noodle like shapes. Sauté in coconut oil over medium heat for 3 minutes until slightly softened. Season with salt and set aside.
3. Marinate steaks: In a bowl, combine soy sauce, rice vinegar, sesame oil, Swerve or sugar substitute, grated ginger, minced garlic, and black pepper. Pour marinade over beef strips, massaging it into the meat evenly. Allow to rest for at least 30 minutes.
4. Cook steaks: In a large pan, heat 2 tbsp of coconut oil. Sear marinated steak strips over medium high heat for about 2 3 minutes per side or until desired doneness is achieved. Set aside.
5. Reheat zucchini noodles and cauliflower mash, adjusting seasoning if necessary.
6. Plate: Arrange the zucchini noodles as the base, followed by a generous portion of kimchi mashed cauliflower. Top with bulgogi steak strips and garnish with green onions.

Chef’s Insight

The use of low sodium soy sauce and sugar substitute ensures this dish is suitable for keto diets while still maintaining traditional Korean flavors.

Notes

Ensure all ingredients are gluten-free to make this recipe suitable for those with gluten sensitivities or allergies.