My take on a bibimbap

I'm a big fan of making ethnic type foods and foods that I haven't tried or heard of. In saying that this dish was lovely. Its a clean take on a traditional Korean dish called a bibimbap which means "mixed meal". Traditionally it is made with rice, a variety of veggies, beef and egg. To clean it up I just substituted cauliflower "rice". It was so good and like nothing I had ever made before. Try this one its a winner!

Korean Bibimbap

8 oz Sirlion Steak cut into thin strips

2 tsp. Tamari Sauce (wheat-free soy sauce)
1 TBSP Fresh Ginger peeled and minced

3 Cloves Garlic minced

6 Green Onions chopped

1/2 tsp Red Pepper Flakes

2 Large Carrots julienned with a veggie peeler

1/3 of a Cabbage cut into thin strips

1 1/2 tsp Sesame Oil

1 head Cauliflower grated to resemble rice

4 Eggs

Prepare all your veggies and set aside.

Make a marinade for the thinly sliced beef using 1 green onion, 1 tsp ginger, the garlic, tamari and the red pepper flakes. Let it all set and get happy for at least 30 minutes.

Meanwhile steam the remaining green onions, cabbage and carrots until they are crisp-tender about 4-6 minutes. Heat the sesame oil and add the sirloin cooking 1-2 minutes per side. Add the remaining ginger, the cauliflower and the steamed veggies and cook, covered, until the cauliflower is tender. This should take about 10 minutes. Uncover and make 4 indentations in the cauliflower with the back of a spoon. Crack 1 egg into each, and cook, covered, until the whites are set but the yolks are stilll runny, about 4 minutes.

Serve with an egg on top of each plate and stir in right before eating.