Anti Inflammatory Spicy Korean Beef Bowl

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Anti Inflammatory Spicy Korean Beef Bowl

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the beef

1 ½ lb beef sirloin or flank steak, thinly sliced against the grain
H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Thomas Farms Beef Flank Steak Organic Grass Fed, Natural
See all

For the marinade

3 tbsp coconut aminos
1 tbsp toasted sesame oil
1 tbsp fresh ginger, finely grated
1 ½ tsp gochugaru (korean red pepper flakes)
1 tsp raw honey
Ingredient note
Added sugar is limited on an anti-inflammatory diet, but the small amount of honey per serving here is likely fine for many people. If you prefer to always avoid honey, please tap it and change its rating to Red.
½ tsp black pepper

For cooking

2 tbsp avocado oil, divided
6 scallions (green tops only), thinly sliced
1 medium carrot, julienned or coarsely grated

For the cauliflower rice

1 large head cauliflower (about 2 lb), cut into florets
1 tbsp avocado oil
½ tsp salt

For serving

1 tbsp sesame seeds (optional)
2 scallions (green tops only), thinly sliced (optional)

Instructions

1
In a large bowl, whisk together the coconut aminos, sesame oil, grated ginger, gochugaru, honey, and black pepper until combined. Add the sliced beef and toss to coat evenly. Let marinate at room temperature for 30 minutes, or cover and refrigerate for up to 4 hours.
2
While the beef marinates, pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 pulses per batch. Alternatively, grate the florets on the large holes of a box grater.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!