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Whole30 Grilled Steak Bibimbap Bowls | Kita Roberts GirlCarnivore.com
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Whole30 Grilled Steak Bibimbap Bowls

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.

Ingredients

  • 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

for the Sauce

  • 1 tbs Home-made Whole 30 Approved Sriracha **See note above
  • 1 tbs home-made mayo

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.
  • Season with salt and pepper if needed.