Ingredients and Weight:
- 1 pound flank steak, thinly sliced
- 1/2 cup soy sauce
- 1/4 cup sesame oil
- 2 tablespoons brown sugar substitute
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon rice vinegar
- 1 head of cauliflower, riced (about 4 cups)
- 1 tablespoon butter
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
10-15 minutes
Difficulty Level:
2 out of 5
Preparation Method Steps:
- In a large bowl, combine the flank steak, soy sauce, sesame oil, brown sugar substitute, garlic, ginger, and rice vinegar. Mix well and marinate for at least 30 minutes.
- Heat a skillet or grill pan over medium-high heat. Cook the steak in batches for 3-5 minutes per side, or until cooked to desired doneness. Remove the steak from the pan and set aside.
- In the same pan, melt the butter and add the cauliflower rice. Cook for 5-7 minutes, or until tender-crisp. Season with salt and pepper to taste.
- To serve, spoon the cauli rice onto plates and top with the Korean beef.
Nutritional Information:
- Calories: 350
- Fat: 20g
- Protein: 30g
- Net Carbs: 10g
Dish Characteristics:
- Savory and flavorful
- Keto-friendly
- Easy to make
- Great for entertaining
User Comments:
- "This dish is absolutely delicious! The steak is so tender and juicy, and the cauli rice is the perfect accompaniment."
- "I love that this recipe is so easy to make. It's a great way to impress guests without having to spend hours in the kitchen."
- "This dish is perfect for a keto diet. It's low in carbs and high in protein."
Special Precautions and Tips:
- To save time, you can use pre-sliced flank steak.
- If you don't have a skillet or grill pan, you can cook the steak in a regular pan.
- You can also use other vegetables in place of the cauliflower rice, such as broccoli rice or zucchini noodles.
