Paleo Bulgogi Beef Bowls

Ingredients

• about 450 g Beef sirloin, thinly sliced
• 1/4 cup Coconut aminos
• 2 tbsp Sesame oil
• 3 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 2 stalks Green onions, sliced
• 4 cups Cauliflower rice
• 1 medium Carrot, julienned
• 1/2 medium Cucumber, sliced
• 1 tsp Sesame seeds

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

Instructions

1. 1In a medium bowl, combine the 1/4 cup coconut aminos, 2 tablespoons sesame oil, 3 cloves minced garlic, 1 tablespoon grated ginger, and half of the 2 stalks sliced green onions. Whisk these ingredients together until well combined.
2. 2Add the about 450 g beef sirloin, thinly sliced, to the bowl with the marinade. Toss the beef gently to ensure every piece is coated. Cover the bowl and place it in the refrigerator to marinate for at least 15 minutes, or up to 1 hour.
3. 3Heat a 30.48 cm skillet or wok over medium-high heat until it is hot. Add the marinated about 450 g beef sirloin in a single layer. Cook the beef, stirring occasionally, for 5-7 minutes, or until it is browned and cooked through. The internal temperature should reach 71°C.
4. 4While the beef is cooking, prepare the 4 cups cauliflower rice. If using frozen cauliflower rice, heat it in a separate skillet over medium heat for 5-7 minutes, stirring occasionally, until heated through. If using fresh, heat it in a skillet over medium heat for 3-5 minutes, stirring occasionally, until tender-crisp.
5. 5Divide the prepared 4 cups cauliflower rice evenly among four serving bowls.
6. 6Top the cauliflower rice in each bowl with the cooked about 450 g bulgogi beef. Arrange the 1 medium julienned carrot and 1/2 medium sliced cucumber over the beef.
7. 7Garnish each bowl with the remaining 2 sliced green onions and sprinkle with 1 teaspoon sesame seeds. Serve immediately.

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