Korean BBQ Keto Bowl

Korean BBQ Keto Bowl

Ingredients

• 4 tbsp sriracha sauce
• 4 tbsp coconut aminos
• 1 tsp ground ginger
• 2 clove garlic ((finely chopped, separated))
• 1 lb skirt steak ((finely chopped, separated))
• 2 tbsp coconut oil
• 2 cup riced cauliflower

Instructions

1. 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.
2. 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!