I am anything but an expert on Korean cuisine. In fact, I’ve eaten at Korean restaurants less than a handful of times. But I like the flavors, and thought I’d take a crack at a Paleo-friendly version of Korean bar-be-que, also known as bulgogi. As I have in other recipes, I’m substituting cauliflower for white rice. This is a simple recipe with just a few ingredients. Give it a try!

Ingredients:

Meat and marinade:

1 lb. of round or sirloin steak (I actually used elk steak because it was handy and healthy)
2 TBS sesame oil
1/2 C. of mirin (brown sugar would work, too)
3/4 C. of coconut aminos (or soy sauce if that’s your fancy)
1 TBS of  sambal oelek (chile and garlic sauce). Srirach or even some salsa would be decent substitutes
1 TBS of grated ginger (a frozen chunk of ginger with a micrograter is easier to grate and saves you the hassle of peeling it)
2 TBS of coconut vinegar (rice wine vinegar is okay, too)
3 garlic cloves, minced
1 small onion, sliced thin

Cauliflower rice:

1 small head cauliflower, cut into 1-inch chunks
1 onion, diced
2 TBS ghee (or butter)
2 TBS coconut oil
Salt and pepper (Sichuan peppercorns if you have ’em!)

Stir fry:

2 C. cut green beans, parboiled in boiling water for three to five  minutes. Rinse with cold water to stop the cooking
1 jar of kimchi (Asian groceries, and even some supermarkets will carry this. If you can’t find it, you can order a jar here.

Directions:

Slice the beef into very thin strips that pull apart easily. A good way to do this is to stick it in the freezer for about 20 minutes before slicing.

Prepare your marinade by combining the oil, mirin, coconut aminos, sambal, ginger, garlic and onion in a small bowl.

Add the meat to a gallon-sized plastic bag, and pour the marinade over the meat. Seal the bag, combine well, and then refrigerate for several hours, up to a day in advance.

Prepare your cauliflower rice: pulse the cauliflower in a food processor until it has the consistency of rice grains. Don’t over-process or it will get mushy.

Over medium heat, sauté the onion in the ghee and oil until soft and translucent.

Add the cauliflower, mix with the onion, and season with salt and pepper.

Cover with a lid and cook on low heat for about 10 minutes.

Remove the lid and season to taste

Stir fry your meal: Heat up a wok or large pan over a high flame. Add the meat and marinade and stir-fry until almost cooked through.

Add the green beans and kimchi. Stir fry until the sauce thickens and the meat is fully cooked, about 3 minutes.

Serve over the cauliflower rice and enjoy!