Paleo Spicy Korean Beef Bowl

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Thin-sliced sirloin soaks up a bold marinade of coconut aminos, toasted sesame oil, fresh ginger, and gochugaru, then gets seared hot and fast until charred at the edges and juicy inside. Julienned carrot and scallion greens add crunch and color, while riced cauliflower — pulsed fine and pan-toasted until golden — makes the perfect base to soak up all that spicy-sweet sauce. Everything comes together in one skillet in under 20 minutes, so it's real weeknight food, not a project. A scatter of sesame seeds and extra scallions on top finishes it off with a little crunch and color. It's a satisfying, craveable dinner that fits neatly into a Paleo kitchen without sacrificing any of the flavor punch you want from Korean-style beef.

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Ingredients

4 servings

For the beef

1 ½ lb beef sirloin or flank steak, thinly sliced against the grain
USDA Choice Flank Steak Signature Farms Boneless Beef Flank Steak - 1.75 Lbs Beef Choice Boneless Flank Steak (1 Steak)H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Private Selection™ Angus Beef Boneless Flank Steak
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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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