Beef Free Spicy Korean Beef Bowl

Total time1 hr 5 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

For the beef

1 ½ lb beef sirloin or flank steak, thinly sliced against the grain
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Chef's tip
Use the same weight and cut the chicken to match the recipe. Cook it to 165°F (74°C). For a long braise, slow-cooker recipe, or pressure-cooker recipe, shorten the cooking time because chicken thighs tenderize faster than steak.

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
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.

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