This is a steak bibimbap tweaked to work in a Whole30 meal plan. You will need to find a Whole30 friendly sriracha style sauce or gochujang which is a Korean hot soy bean paste.
8ozflank steakTop sirloin, London Broil, flat iron, and really, any steak you have on hand all work well for this recipe
1cupbaby bok choy
1/2cupbean sprouts
1/2cupmushroomssliced
1squashsliced
1carrotsliced
1 1/2cupcauliflower ricecooked and covered to keep warm
2 - 4eggs
salt and pepper to taste
for the Sauce
1tbssrirachaHome-made Whole 30 Approved Sriracha **See note above. Or try using gochujang paste if Whole30 is not required
1tbsmayo
Instructions
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.
Make the Sauce - whisk the mayo and home-made sriracha together in a small bowl. Add more sriracha if you can handle more heat - I did.
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.