Asian Steak Bowls (Whole30 with cauliflower rice)

Name: Asian Steak Bowls (Whole30 with cauliflower rice)
Prep time: 15 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: 0.5 lb organic, grass-fed flank steak, cut into bite-size pieces; 3 tbsp coconut aminos (or soy sauce if not Whole30); 1 tbsp sesame oil; 1 tsp sambal; 2 clove crushed garlic cloves; 1 tsp fresh grated ginger; 1 tbsp honey (omit for Whole30); 1 tbsp sesame oil (for cooking); veggies of choice (e.g., shredded carrots); 0.25 cup fresh basil; rice or cauliflower rice

15 mins prepServes 2

I always get asked how I come up with my recipes. I get my inspiration from sooo many different things: restaurants, cook books, things my parents made growing up, but the most common occurrence is just making what my heart and belly wants. Tonight I wanted Asian style because I for some reason always crave that after a long weekend. Grabbed some steak at the store and made a marinade of just what sounded good to me, added some veggies and then served it with some rice. Cooking has always been so easy for me. Maybe because I love food so much or maybe it’s because I’ve been doing it since I was little. Anyway, I know most of you are just here for this recipe, but thought I’d let you know how my brain works a little bit 😂 This is the best recipe I’ve made in a while 🙌🏼

2 servings

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Start by marinading 1/2 lb of organic, grass-fed flank steak cut into bite-size pieces with 3 tbsp coconut aminos (soy sauce if you’re not Whole30), 1 tbsp sesame oil, 1 tsp sambal, 2 crushed garlic cloves, 1 tsp fresh grated ginger, and 1 tbsp honey (omit honey for Whole30). Refrigerate for 30 minutes to an hour. Heat 1 tbsp sesame oil in a medium skillet over medium heat. Make sure the pan is super hot then add your steak and veggies of choice- I did shredded carrots. The steak should cook with about 3 minutes on each side. Remove from heat and stir in 1/4 cup fresh basil. Serve with your choice of rice!

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Asian Steak Bowls (Whole30 with cauliflower rice)

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