Charred Japanese-Style Braze Beef with Cauliflower Rice
A keto-friendly dish featuring charred beef, Japanese-inspired flavors, and a low-carb twist on traditional rice.
Ingredients
- ●1 (1.5-2 pounds) Flank steakChoose a high-quality cut for optimal flavor and texture
- ●1 head CauliflowerYou'll need to rice this in a food processor
- ●2 tablespoons Olive oil
- ●2 tablespoons Soy sauce (make sure it's sugar-free)
- ●1 tablespoon Ginger, grated
- ●1 clove Garlic, minced
- ●1/4 cup Green onions, chopped
- ●1 tablespoon Sesame seeds
- ●to taste Salt and pepper
- ●1/4 teaspoon Red pepper flakes
Instructions
- 1
Preheat grill to high heat.
- 2
Season the flank steak with salt, pepper, and red pepper flakes.
- 3
Grill the steak for 3-4 minutes per side, or until it reaches an internal temperature of 130°F for medium-rare.
- 4
Let the steak rest for 5-7 minutes before slicing it thinly against the grain.
- 5
Meanwhile, heat the olive oil in a large skillet over medium-high heat.
- 6
Add the grated ginger and minced garlic and cook for 1-2 minutes, stirring constantly.
- 7
Add the cauliflower rice to the skillet and cook for 5-7 minutes, stirring occasionally, until it's tender and lightly browned.
- 8
Stir in the soy sauce and cook for an additional 1-2 minutes.
- 9
To assemble the dish, place a portion of the cauliflower rice on a plate, top it with sliced beef, and garnish with chopped green onions and sesame seeds.
- 10
Serve immediately and enjoy!