Keto Korean BBQ Beef Steak with Kimchi-infused Cauliflower Rice

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 (6 oz) beef steaks, cut 1
• inch thick 2 cups cauliflower rice 1 cup kimchi, roughly chopped 4 tablespoons gochujang paste 2 tablespoons soy sauce or tamari 1 tablespoon honey (or sugar
• free alternative) 1 tablespoon sesame oil 2 cloves garlic, minced 1 teaspoon ginger, grated 2 green onions, thinly sliced 2 tablespoons toasted sesame seeds Salt and pepper, to taste

Instructions

1. In a large bowl, combine gochujang paste, soy sauce or tamari, honey, sesame oil, garlic, and ginger. Mix well and set aside.
2. Season the beef steaks with salt and pepper, then marinate in the prepared sauce for at least 30 minutes.
3. While the steaks are marinating, prepare the cauliflower rice by following package instructions or cooking it in a steamer for about 7 8 minutes until tender.
4. In a separate bowl, mix the cooked cauliflower rice with chopped kimchi and set aside.
5. Heat a pan over high heat and cook the steaks for 3 4 minutes per side, or to desired doneness. Allow to rest for a few minutes before slicing.
6. Serve the sliced beef steak on top of the kimchi infused cauliflower rice, garnished with green onions and sesame seeds.

Chef’s Insight

To achieve a perfect medium-rare for the beef steaks, cook them to an internal temperature of 135°F (57°C)

Notes

For a more flavorful dish, marinate the beef steaks for at least an hour