March 2, 2019
Simple, doesn’t mean lacking in flavor. This super simple, 30 minute meal is so flavor full. I always regret not doubling the recipe because the steak is absolutely dreamy & I could eat for breakfast lunch & dinner.
Whole30 Korean Steak Bowls
Ingredients
Korean Steak
- 1 LB skirt steak sub: flank steak
- 3 Tbsp coconut aminos
- 1/2 tsp salt
- 1 lime, juiced
- 2 cloves garlic, minced
Buttery Snow Peas
- 9 oz peas
- 1/4 C chicken stock or broth
- 2 Tbsp ghee
- 1/2 tsp garlic powder
- salt & pepper to taste
Optional Garnishes
- 3 eggs, fried
- 2 C cauliflower rice
- limes
- green onions
- sesame seeds
Instructions
- Prepare the steak: use a sharp knife to thinly slice the steak against the grain Marinate the steak for at least 30 minutes (up to overnight)with ingredients under “korean steak”.Cook Steak: In a cast iron, heat 1 tbps avocado or olive oil over medium heat. Shake excess marinade from the slices of steak and cook 2 minutes per side. Set aside to restFor the Snow PeasIn a medium to large frying pan, over medium heat, heat the chicken stock & melt the ghee. Add the Snow peas & allow to simmer for 5-7 minutes, or until the liquid is absorbed & peas are desired texture. Season with garlic powder & salt + pepper.Serve over cauliflower rice or fried cauli rice (see notes for my favorite recipe).Garnish bowl the fried egg, green onions & sesame seeds.
Notes
My favorite Paleo Fried Rice Recipe: Click here.
For Plain Cauliflower rice. Heat 1 tbsp of coconut or avo oil in a pan. Add 2 Cups of frozen or uncooked cauliflower rice & saute until cooked through. Season with salt.
