Korean Barbecue Steak Bowls
Servings 4
Calories 450kcal
Ingredients
- 2 Tablespoons coconut aminos
- 1 Tablespoon chili paste
- 1 Tablespoon grated ginger
- 1 Tablespoon honey
- 1 Tablespoon sesame oil
- 2 garlic cloves
- 1 generous pinch sea salt
- 1.5 pounds flat iron steak
- 1 Tablespoons sesame seeds
- 2 cups cooked white rice or cauliflower rice
- 2 carrots sliced
- ½ seedless cucumber sliced
- ½ cup kimchi
- 3 scallions sliced
- 1 jalapeno pepper sliced (optional)
- Chili paste for serving optional
Instructions
- In a shallow dish, combine the coconut aminos, chili paste, ginger, honey, sesame oil, garlic, and salt. Mix well. Add the steak and turn to coat. Marinate 20 minutes.
- Meanwhile, heat your grill or a grill pan to high heat; cook for 5-7 minutes on each side, as desired. Remove from the grill and let rest 10 minutes. Sprinkle with sesame seeds and slice thinly across the grain.
- Divide the cooked rice between 4 bowls. Top with steak, carrot and cucumber slices, kimchi, scallions, and jalapeno slices. Serve with chili paste, if desired.
Notes
To shred the carrot and cucumber into thin ribbons like I did here, use a vegetable peeler or mandolin.
To make this recipe paleo/Whole 30, use cauliflower rice and make sure your chili paste and kimchi are compliant. This will also save 72 calories and 17 grams of carbs per serving.
Nutrition
Calories: 450kcal | Protein: 23g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 357mg | Fiber: 3g | Sugar: 9g