Easy-ish Bibimbap with Big Cauliflower Rice


I don't think there is truly an easy way to make Bibimbap. But this version can get done fairly simply with what I call a little “kitchen gymnastics” and a good dose of humor. I've cooked it a couple times for my family, meaning if I can do it, so can you.

I've organized my prep to reduce the kitchen chaos on my first go-round. Think shredded carrot in my hair and cauliflower rice stuck to my socks. There are four components you need to keep in mind: beef, cauliflower rice, veggies and egg.

  • While the beef is cooking, cook the cauliflower rice.

  • While the beef is resting, cook the veggies.

  • While the rice is browning, cook the egg.

Get all your ingredients out and organized, and you'll be just fine. Ok, ready? Here we go...

All Ingredients

  • 5 T gluten-free Tamari (you need the salt so coconut aminos won't work here)

  • 2 tsp raw honey

  • 1 tsp ground ginger

  • 1/4 tsp red pepper flakes

  • 12-oz flank steak, trimmed

  • Organic riced cauliflower* or one large cauliflower head. Most grocery stores sell it now, and Costco has two large bags of big organic riced cauliflower that I used here.

  • 1 medium shallot

  • ½ cup water

  • 3 scallions, minced

  • 3 garlic cloves, minced

  • 1/2 T coconut sugar

  • 2+ T olive oil

  • 4 carrots, scrubbed and shredded, using grater and metal glove.

  • 8 ounces mushrooms (shiitake, Baby Bellas, whatever you like), caps only, sliced thin (or buy sliced to save time!)

  • 2 (5-ounce) containers baby spinach

  • Siracha, kimchi and cold (gluten-free) beer on the side

Step 1: Marinate the flank steak for 4 hours

Ingredients

  • 2 T gluten-free Tamari (you need the salt so coconut aminos won't work here)

  • 1 minced garlic glove

  • 2 tsp raw honey

  • 1 tsp ground ginger

  • 1/4 tsp red pepper flakes

  • 12-oz flank steak, trimmed

In a large zip-top bag, combine all ingredients and add steak. Seal bag and turn to coat. Marinate in refrigerator for 1 to 4 hours. This steak is so good.

Step 2: Prep veggies & make scallion sauce

  • Rice cauliflower if you don’t find it in the store. Simply chop one head of cauliflower into small pieces. Blend one handful dry in a high-speed blender for 3 seconds max. Place rice into a bowl and repeat until all is riced.

  • Shred carrots using a metal glove and a grater. You won’t shred the whole carrot.

  • Slice mushrooms if needed.

  • Make scallion sauce. Stir together...

  • ½ cup water

  • 3 scallions, minced

  • 3 T Tamari

  • 2 minced garlic cloves

  • 1/2 T coconut sugar

  • 1 T olive oil

Step 3: Grill steak for 4-5 minutes a side.

  • 145º internal temp for medium rare. 160º internal temp for medium.

  • Cover with foil and set aside.

Step 4: While steak is grilling, make cauliflower rice.

  • Heat 1T olive oil until shimmering.

  • Sauté one chopped medium shallot until fragrant and soft.

  • Add cauliflower rice.

  • Sauté about 4 minutes, until cooked but not soft. Transfer to a plate to stop heat from cooking further.

Step 5: Get out 3 medium bowls. Keep them on stand-by for cooked veggies.

  • Heat 1 tsp oil in Dutch oven over high heat. Add carrots and stir until coated. Add 1/3 cup scallion mixture and cook, stirring frequently, 1 to 2 minutes. Using slotted spoon, transfer carrots to a bowl. Set aside.

  • Heat 1 tsp oil in now-empty pot until shimmering. Add mushrooms and stir until coated with oil. Add 1/3 cup scallion mixture and cook, stirring frequently, 3 to 4 minutes. Using slotted spoon, transfer mushrooms to another bowl. Set aside.

  • Heat remaining 1 tsp oil in now-empty pot until shimmering. Add spinach and remaining 1/3 cup scallion mixture and cook, stirring frequently, 1 to 2 minutes. Using slotted spoon, transfer spinach to third small bowl. Set aside.

Step 6: Slice steak into thin strips.

  • Set aside and cover.

Step 7: Brown cauliflower rice.

  • Heat a ½ tsp olive oil over medium high heat in a small omelet pan. Add roughly 1 cup cooked cauliflower rice and press into an even layer. While rice browns (just slightly)…

Step 8: Fry an egg to preferred doneness.

Step 9: Assemble in a medium flat-bottom bowl.

  • Cauliflower rice on the bottom

  • Place veggies and beef in their own sections.

  • Add egg on top.

  • Repeat Steps 7-10 until everyone is served.

You did it! Yay you! Top with Siracha and/or a spoonful of kimchi – and a cold celebratory (gluten-free) beer!

Serves: 4

Time: one hour start to finish, not including time for marinating

* If cauliflower rice is pushing it for your family, short grain brown rice is just fine - and really browns and crisps!

HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.

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