Recipes

Korean BBQ Beef Bowl Recipe

Atkins Korean BBQ Beef Bowl
7.8g
Net Carbs
Prep Time: 145 Minutes
Style:Asian
Cook Time: 15 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
38.2g

Protein

38.2g

Fat

6.1g

Fiber

562.6cal

Calories

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INGREDIENTS

  • 0 1/2 medium Asian Pear
  • 1 large Scallions, raw
  • 4 Tbsp Tamari Soy Sauce
  • 2 Tbsp Sesame Oil
  • 0 1/2 Tbsp Ginger Root, fresh, grated
  • 1 1/4 teaspoon (3.5g) truvia
  • 0 1/3 Tbsp White Sesame Seeds, raw
  • 2 clove Garlic, raw
  • 0 1/4 tsp Red Chili Pepper, crushed
  • 0 1/16 tsp Black Pepper, ground
  • 16 oz Rib Eye Steak
  • 3 cup Cauliflower Rice
  • 6 Tbsp Mayonnaise (Hellman's Real)
  • 6 tsp Sriracha Hot Sauce (Rooster sauce)
  • 1 each Avocado, Hass
  • 32 1/4 gram(s) *VEGETABLES (JARRED) - Kimchi, Spicy (Korean Marinated Cabbage) - King's (2oz/56g)
  • 1 cup Alfalfa Sprouts
  • 0 1/2 each Cucumber, medium

DIRECTIONS

  1. Grate the pear and thinly slice the scallions. Combine the pear, with its juices, along with the scallions, tamari, sesame oil, grated ginger, truvia, sesame seeds, garlic, red pepper flakes and black pepper in a large resealable bag. Slice the steak into ¼-inch thick strips, add the meat to the marinade, and toss to coat. Eliminate as much air from the bag as possible, seal and refrigerate for at least 2 hours, flipping occasionally to redistribute the marinade. The longer it marinates (up to 24 hours), the more tender and flavorful the meat will become.
  2. When the meat is done marinating, preheat the air fryer to 390°F for at least 3 minutes. Place the strips of meat on the fryer plate in a single layer and cook for 5 minutes. Repeat if not all the meat fit during the first round.
  3. While the meat is cooking, warm the cauliflower rice in the microwave or stovetop. In a small bowl, whisk together the mayonnaise and Sriracha and set aside.
  4. Assemble each of 4 bowls starting with ¾ cup cauliflower rice in the bottom. Cut the cucumber into spears and divide equally between the four bowls. Slice and place ¼ of the avocado, ¼ cup kimchi, and ¼ cup sprouts in each bowl. When it has finished cooking, divide the meat between the four bowls and drizzle the Sriracha mayonnaise over the top (2 tablespoons for each bowl). Serve hot.
NOTE: If you do not have an air fryer, the meat can be grilled over medium flame for 2-3 minutes per side or sautéed over medium-high heat for 2-3 minutes per side on the stovetop.

Cooking Tip

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