Looking for a way to pack in a lot of veggies and in one flavor-packed bowl? This Whole30 Grilled Steak Bibimbap Bowl recipe has your back. Like whoa.
The first time I had bibimbap I was cruising over the fridged arctic tundra at something like 30,000 feet int he air. The flight attendant brought by a fragrant cart of food and offered me several choices. I can’t recall what the options were, but without hesitation, I chose the bibimbap. She smiled, handed it to me, and moved along the row passing out meals to the patient guests.
I’d laid out the components of the meal on my tray, trying not to rush through any moment on my first international flight, and stared at the tube and sorted rice and veggies and honestly, wasn’t too terribly sure what I’d gotten myself into. But, as I am sure all of you can probably tell, I am not one to shy away from a new meal. Moments later, the fight attended appeared next to my seat. She knelt down and offered to show me how to traditionally devour the meal. I let her mix the gochujang (that tube was magical delicious chili paste) and stir it all up. I was incredibly grateful that the components together had just become a delicious meal. And oh, the wine. There was plenty of that on my flight too (so yes, someday – long post – Whole 30 – I will fly Korean Air again).
(Insert bad 2014 photo here from aboard my Korean Air flight as visual proof of this experience from my sassy other site.) 😘
The traditional Korean rice dish is essentially the king of rice bowls. The O.G. power bowl of sorts long before paleo was a trending hashtag with colourful varieties of wholesome vegetables piled atop a hot bowl with some meat mixed in and even the occasional egg on top. It is a serious comfort food for winter and one that can leave you filling pretty damn good about yourself too as it’s nothing but good for you foods. Also, this makes a killer dish for any night you need to clean out the fridge and use up whatever vegetables you happen to have on hand.
For my Whole30 Grilled Steak Bibimbap Bowls I wanted to mix in the fun experience of chomping down on bibimbap while having fun with Whole30 (cuz we know, salads are boring) so I replaced the traditional rice with cauliflower rice and went to town with cleaning out my veggie bin. It started with a little of this and that and ended up with literally all of the veggies I had on hand. The perfect meal to really working on filling up on healthy goodness without sacrificing flavor (because umami – am I right?). Caution for the committed, be sure to make your whole sriracha sauce and don’t just use whatever you have on hand as it’s probably not condoned by the Whole30 rule book and will send you back to day one without passing Go or collecting $100.
Have you ever tried bibimbap? I’d love to hear if you loved it! If not, give this Whole30 version a shot, but please, when those 30 days are up, find yourself some old school Koren restaurant and enjoy the full experience just once.
It’s worth it.
Want even more kick ass Whole30 inspiration? Check out my
How not to Starve on the Whole30 recipe archives to keep yourself from being stuck in the hardboiled egg cashew butter loop of hell.
I couldn't find gochuajang on my quick pass through the market, so I used my Whole 30 approved Sriracha stash from NomNomPaleo. Hunt out what you can, if not, nothing like homemade condiments to help you spice up your Whole30 action plan. Also, make sure your kimchi is Whole30 Approved before ruining everything and needing to start over.
- 2 tbs oil
- 8 oz flank steak (Top sirloin, London Broil, flat iron, and really, any steak you have on hand all work well for this recipe)
- 1 cup baby bok choy
- 1/2 cup bean sprouts
- 1/2 cup mushrooms, sliced
- 1 squash or cucumber, sliced
- 1 carrot, sliced
- 1 1/2 cup cauliflower rice, cooked and covered to keep warm
- 2 - 4 eggs
- salt and pepper to taste
- 1 tbs Home-made Whole 30 Approved Sriracha **See note above
- 1 tbs home-made mayo
- Season your steak with salt and quickly grill your steak over a pre-heated grill to rare and wrap in foil to rest. OR Heat 1 teas oil in a large non-stick or cast iron skillet until just smoking. Add the steak and cook until browned, 4 minutes depending on thickness, flip and finish cooked another 4 minutes (pull sooner if thinner, longer if thicker - always use a meat thermometer to temp your meat). Wrap the steak and set aside. Whether grilling or pan searing the steak, complete the recipe as follows with a large skillet.
- Reduce the heat to medium and add the remaining oil, swirling to coat the pan. Cook the baby bok choy, bean sprouts, mushrooms, and squash.
- Set aside.
- Meanwhile, quickly fry the eggs (one per bowl) until just set with a nice runny yolk.
- Build the bowls. Place the cauliflower rice in your bowl and arrange piles of vegetables around it. Top with slices of the cooked steak and any reserved juices. Place a fried egg on top and drizzle with the sriracha sauce to taste.
- Season with salt and pepper if needed.