Keto Bibimbap Bowls with Shirataki Rice

Ingredients

• 4 cups Shirataki Rice
• 1 pound Ground Beef
• 4 cups Spinach
• 1 cup Carrots
• 1 cup Bean Sprouts
• 1 medium Cucumber
• 4 large Eggs
• 3 tablespoons Soy Sauce (Gluten-Free Tamari)
• 2 tablespoons Sesame Oil
• 2 cloves Garlic
• 2 tablespoons Gochujang (Korean Chili Paste)
• 1 tablespoon Avocado Oil

Instructions

1. 1Prepare the 4 cups of shirataki rice. Drain and rinse it thoroughly. Set aside.
2. 2Heat 1 tablespoon of avocado oil in a 10-inch skillet over medium-high heat (400°F / 200°C). Add the 1 pound of ground beef and cook, breaking it up with a spoon, for 5-7 minutes, until browned. Drain off any excess fat. Stir in the 2 cloves of minced garlic, 1 tablespoon of soy sauce (gluten-free tamari), and 1 teaspoon of sesame oil. Cook for 1 minute more until fragrant. Remove from heat and set aside.
3. 3In a separate medium pan, heat 1 teaspoon of sesame oil over medium heat (350°F / 175°C). Add the 4 cups of spinach and cook, stirring occasionally, for 2-3 minutes, until just wilted. Remove from heat and set aside.
4. 4In the same medium pan, add 1 teaspoon of avocado oil and heat over medium-high heat (400°F / 200°C). Add the 1 cup of carrots and 1 cup of bean sprouts. Stir-fry for 3-4 minutes, until the carrots are tender-crisp and the bean sprouts are slightly softened. Remove from heat and set aside.
5. 5Wipe out the medium pan and add the remaining 1/2 tablespoon of avocado oil. Heat over medium heat (350°F / 175°C). Carefully crack the 4 large eggs into the pan. Fry for 3-5 minutes, or until the whites are set and the yolks are cooked to your preference. Remove from heat and set aside.
6. 6While the eggs are frying, prepare the sauce. In a small bowl, combine the 2 tablespoons of gochujang (Korean chili paste), the remaining 2 tablespoons of soy sauce (gluten-free tamari), and the remaining 1 tablespoon of sesame oil. Whisk until smooth.
7. 7To assemble the bowls, divide the prepared 4 cups of shirataki rice among 4 serving bowls. Arrange portions of the cooked ground beef, wilted spinach, stir-fried carrots and bean sprouts, and thinly sliced 1 medium cucumber over the rice in each bowl. Top each bowl with one of the fried eggs. Drizzle generously with the prepared bibimbap sauce. Serve immediately.

Substitutions

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