Korean Keto BBQ Beef Bowl

Jennifer Ferdinand

Ingredients

4 tablespoons Siracha sauce

4 tablespoons Coconut Aminos

1 teaspoon powdered ginger

2 clove garlic ,finely chopped, separated

1 pound skirt steak, sliced thin (same as for carne asada)

2 tablespoons coconut oil

2 cups riced cauliflower

Mix Siracha, Coconut Aminos, ginger and garlic for the marinade.

Place the sliced steak in a gallon ziplock bag with the marinade and mix well to coat.

Refrigerate for 1 hour or overnight.

Remove steak from the fridge about 30 minutes before cooking to bing to room temperature.

While the steak is warming, melt the coconut oil in a nonstick pan.

Add the cauliflower to the pan and saute' on high heat for about 10 minutes, stirring often, until tender and slightly browned.

Heat a 10" by 10" cast iron grill pan on high heat, until a drop of water will sizzle when dropped on it. The grill pan needs to be very hot to grill the meat!

Start grilling the steak one slice a the time, turning it once, about 2 minutes each side, for a medium steak or adjusting time for desired doneness.

Serve the steak in a bowl on top of the cauli rice!

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