Korean BBQ Beef Bowl
7.8g
Net Carbs
38.2g
Protein
38.2g
Fat
6.1g
Fiber
562
Calories
Ingredients:
- 1/2 medium Asian pear (61g), grated
- 1 large scallions (25g), thinly sliced
- 4 tablespoons tamari soy sauce
- 2 tablespoons sesame oil
- 1/2 tablespoon fresh grated ginger root
- 1 1/4 teaspoon granulated erythritol-stevia sweetener blend (truvia)
- 1 teaspoon white sesame seeds
- 2 cloves garlic, minced or pressed
- 1/4 teaspoon crushed red chili pepper flakes
- 1 pinch ground black pepper
- 1 pound (16 ounces) rib eye steak
- 3 cups frozen cauliflower rice (340g)
- 6 tablespoons mayonnaise
- 2 tablespoons sriracha hot sauce
- 1/2 medium cucumber (150g), cut into spears
- 1 avocado (136g)
- 1 cup jarred kimchi
- 1 cup bean sprouts
Directions:
- Combine the pear, with its juices, along with the scallions, tamari, sesame oil, grated ginger, truvia, sesame seeds, garlic, red pepper flakes and black pepper in a large resealable bag. Slice the steak into ¼-inch thick strips, add the meat to the marinade, and toss to coat. Eliminate as much air from the bag as possible, seal and refrigerate for at least 2 hours, flipping occasionally to redistribute the marinade. The longer it marinates (up to 24 hours), the more tender and flavorful the meat will become.
- When the meat is done marinating, preheat the air fryer to 390°F for at least 3 minutes. Place the strips of meat on the fryer plate in a single layer and cook for 5 minutes. Repeat if not all the meat fit during the first round.
- While the meat is cooking, warm the cauliflower rice in the microwave or stovetop. In a small bowl, whisk together the mayonnaise and Sriracha and set aside.
- Assemble each of 4 bowls starting with ¾ cup cauliflower rice in the bottom. Cut the cucumber into spears and divide equally between the four bowls. Slice and place ¼ of the avocado, ¼ cup kimchi, and ¼ cup sprouts in each bowl. When it has finished cooking, divide the meat between the four bowls and drizzle the Sriracha mayonnaise over the top (2 tablespoons for each bowl). Serve hot.
NOTE: If you do not have an air fryer, the meat can be grilled over medium flame for 2-3 minutes per side or sautéed over medium-high heat for 2-3 minutes per side on the stovetop.
