Nutritional information:
· Calories: 414
· Protein: 30g
· Carbs: 20g | Sugars: 9g
· Fat total: 23g | Saturated Fat: 5g
Ingredients:
2 large eggs
4 tablespoons toasted sesame oil, divided
6 cups riced cauliflower
2 spring onions, sliced, greens and whites separated
1 tablespoon minced ginger
¼ teaspoon salt
1 pound sirloin steak (roughly 450g), thinly sliced
¼ cup gochujang
2 tablespoons toasted sesame seeds
1 cup shredded carrots
½ cup kimchi
1 ounce Sliced radishes for garnish
Method
Step 1
Bring a medium saucepan of water to a boil over high heat. Set a bowl of ice water near the stove. Using a spoon, gently lower eggs into the boiling water. Reduce heat to maintain a rapid simmer. Cook for 7 minutes. Transfer the eggs to the ice bath and let cool for 5 minutes. Peel the eggs and slice in half.
Step 2
Meanwhile, heat 2 tablespoons oil in a large pan over medium-high heat. Add cauliflower, spring onion whites, ginger and salt. Cook, stirring frequently, until the cauliflower is softened, about 5 minutes. Transfer to a bowl and cover to keep warm. Wash and dry the pan.
Step 3
Heat the remaining 2 tablespoons oil in the pan over medium-high heat. Add steak and cook, stirring, until no longer pink, 2 to 4 minutes. Remove from heat and stir in gochujang and sesame seeds.
Step 4
To assemble, divide the cauliflower among 4 bowls. Top with the steak, carrots, kimchi, half an egg, spring onion greens and radishes, if desired.