KOREAN CAULIFLOWER RICE BOWL
Time in the Kitchen: 30 minutes
Servings: 2
4 garlic cloves, finely chopped
½ cup tamari
2 tablespoons rice wine vinegar
¼ cup toasted sesame oil
2 cups grated cauliflower (about half a cauliflower head)
2 carrots, grated or very thinly sliced
1 cup frozen spinach or 2 large handfuls fresh spinach
2 eggs
½ pound sirloin or flank steak, thinly sliced
3 fresh shiitake mushrooms, sliced
Optional garnishes:
1 sheet dried seaweed (nori), cut into thin strips
1 tablespoon sesame seeds, lightly toasted
3 scallions, chopped
This is a Primal version of Korean Bi Bim Bap, a traditional rice bowl filled with numerous ingredients that all add a specific flavor and texture.
Cooking each ingredient separately allows the uniqueness of each to stand alone in the dish; if you're in a huge hurry, you can throw the veggies
and meat into the pan together, but the final result will taste slightly different.
Mix together garlic, tamari, vinegar and sesame oil. Place beef and mushrooms in separate bowls and pour half of the marinade in each bowl.
Heat the grated cauliflower in the microwave for 2-4 minutes until soft. Separate into two bowls.
Heat a tablespoon of oil (sesame, coconut or olive oil) in a wok or large skillet. As you sauté each ingredient, add more oil as needed. When
each ingredient finishes cooking, split it between the two bowls of cauliflower rice.
Sauté the carrots for a few minutes until lightly browned. Remove from skillet. Add the spinach to the pan and sauté until warm. Remove from
skillet.
Crack eggs in the pan, frying until whites are set and yolk reaches desired firmness. Remove from pan. Eggs can be left whole, or if the yolk is
firm, cut into slices.
Bring the heat back up to high and add a little oil to the skillet. Remove beef from marinade (reserving marinade in the bowl) and sauté until the
beef is cooked through, 3-5 minutes. Remove from pan.
Add mushrooms to the pan and sauté until soft. Remove from pan. Pour the leftover meat marinade into the pan and bring to a gentle boil for 3
minutes.
Pour half the marinade over the top of each rice bowl. Add optional garnishes of dried seaweed, sesame seeds and scallions.
Macronutrient Profile (perserving)