Keto Bulgogi Beef with Cauliflower Rice

Ingredients

• about 450 g Beef Sirloin
• 1/4 cup Soy Sauce (Tamari for Gluten-Free)
• 2 tbsp Erythritol or Monk Fruit Sweetener
• 4 cloves Garlic
• 1 tsp Ginger
• 1 tbsp Sesame Oil
• 1/2 tsp Ground Black Pepper
• 2 stalks Green Onions
• 4 cups Cauliflower Rice
• 2 tbsp Avocado Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the beef: Take the about 450 g of Beef Sirloin and thinly slice it against the grain into pieces about 0.635 cm thick.
2. 2Make the marinade: In a medium bowl, whisk together the 1/4 cup Soy Sauce (Tamari for Gluten-Free), 2 tbsp Erythritol or Monk Fruit Sweetener, 4 cloves of minced Garlic, 1 tsp grated Ginger, 1 tbsp Sesame Oil, and 1/2 tsp Ground Black Pepper until well combined.
3. 3Marinate the beef: Add the sliced beef to the marinade. Toss to coat all the pieces. Let it sit at room temperature for at least 15 minutes while you prepare the cauliflower rice.
4. 4Cook the cauliflower rice: Heat 2 tbsp Avocado Oil in a large skillet or wok over medium-high heat, approximately 190°C. Add the 4 cups of Cauliflower Rice and cook, stirring occasionally, until it is slightly softened and tender, about 5-7 minutes.
5. 5Set aside the cauliflower rice: Remove the cooked 4 cups of Cauliflower Rice from the skillet and place it in a separate bowl. Keep it warm.
6. 6Cook the beef: Return the same skillet to medium-high heat, approximately 190°C. Add the marinated beef in a single layer, working in batches if necessary to avoid crowding the pan. Cook for about 5-7 minutes, stirring occasionally, until the beef is browned and cooked through. The internal temperature should reach 71°C.
7. 7Combine and serve: Return the cooked 4 cups of Cauliflower Rice to the skillet with the beef. Chop the 2 stalks of Green Onions and stir them into the mixture. Cook for another 1-2 minutes until everything is heated through. Serve immediately.

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