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Whole30 Korean Steak Bowls

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 people

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 rest
    For the Snow Peas
    In 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.