Korean Steak Kimchi & Cauliflower Rice Bowls Recipe

These Korean steak kimchi and cauliflower rice bowls are a flavorful and healthy twist on a classic Korean dish. Marinated steak, tangy kimchi, and cauliflower rice come together to create a satisfying and nutritious meal. The steak is marinated in a mixture of soy sauce, sesame oil, ginger, and garlic, giving it a delicious umami flavor. Serve these bowls with a fried egg on top for an extra protein boost.

4.8
17 Rating -
Rate
Non Vegdiet
35minstotal
35m.total
Korean Steak Kimchi & Cauliflower Rice Bowls
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Ingredients for Korean Steak Kimchi & Cauliflower Rice Bowls Recipe

  • 1/4 pound Steak, Thinly Sliced
  • 0.06 cup Soy Sauce
  • 1/2 tablespoon Sesame Oil
  • 1/4 tablespoon Grated Ginger
  • 1/2 cloves Cloves Of Garlic, Minced
  • 1/4 tablespoon Brown Sugar
  • 1 cup Cauliflower Rice, Cooked
  • 1/4 cup Kimchi
  • 1/2 Green Onions, Sliced
  • 1/4 tablespoon Sesame Seeds
  • as per your need Fried Eggs For Serving

Directions: Korean Steak Kimchi & Cauliflower Rice Bowls Recipe

Cooking Directions

  • STEP 1.In a bowl, whisk together the soy sauce, sesame oil, ginger, garlic, and brown sugar.
  • STEP 2.Add the steak to the marinade and let it sit for at least 30 minutes.
  • STEP 3.In a large skillet, cook the steak over medium-high heat until browned and cooked to your desired doneness.
  • STEP 4.Remove the steak from the skillet and let it rest for a few minutes before slicing.
  • STEP 5.In the same skillet, cook the cauliflower rice until heated through.
  • STEP 6.Divide the cauliflower rice among bowls and top with sliced steak and kimchi.
  • STEP 7.Garnish with green onions and sesame seeds.
  • STEP 8.Serve with a fried egg on top, if desired, and enjoy!

Cooking Tips

  • You can use any cut of steak you prefer, such as flank steak or sirloin.
  • If you don't have cauliflower rice, you can use regular rice or quinoa instead.
  • Feel free to add some sautéed vegetables like bell peppers or mushrooms for extra flavor and texture.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the microwave or skillet before serving.
  • Serve with a fried egg on top for an extra protein boost.
Nutrition
value
280
calories per serving
13 g Fat18 g Protein19 g Carbs18 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    18g
  • Carbs
    19g
  • Fiber
    18g

MacroNutrients

  • Carbs
    19g
  • Protein
    18g
  • Fiber
    18g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    453mg
  • Iron
    7mg
  • Vitamin A
    1029mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    185mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    144mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    161mg
  • Manganese
    1mg
  • Phosphorus
    315mg
  • Selenium
    15mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp