Thin-sliced sirloin soaks up a bold marinade built from coconut aminos, toasted sesame oil, fresh ginger, and smoky gochugaru, then gets seared hard and fast until the edges caramelize and char just slightly. Cauliflower, pulsed down to rice-sized pieces and toasted in avocado oil until golden, makes a light, vegetable-forward base that soaks up every bit of the spicy-sweet pan sauce. Julienned carrot and scallion greens get a quick high-heat stir-fry alongside the beef, adding crunch and color without weighing the bowl down. A touch of raw honey balances the heat from the gochugaru, so every bite lands sweet, spicy, and savory all at once. This one's a great weeknight option that fits neatly into a gluten free rotation, with plenty of bold flavor and none of the fuss of a takeout order.
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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.
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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