Servings: 4 servings
Calories: 401kcal
Ingredients
- 4 cups riced cauliflower cooked dry with 1 teaspoon sesame oil and a pinch of salt
- 8 ounces beef sirloin cut into thin strips
- Beef seasoning: 1 tablespoon soy sauce, 1 teaspoon allulose, 1 clove garlic minced, 1 teaspoon sesame oil
- 1 batch Sigeumchi-namul (seasoned spinach, this chapter)
- 1 batch Kongnamul-muchim (seasoned soybean sprouts, this chapter)
- 1 small zucchini julienned and sautéed
- 1 small carrot julienned and sautéed
- 4 shiitake mushrooms sliced and sautéed
- 1/2 cup daikon julienned
- 4 egg yolks (or 4 fried eggs)
- 2 sheets roasted seaweed cut into thin strips
- Bibimbap sauce: 3 tablespoons Keto Gochujang-Style Paste (Chapter 10), 1 tablespoon sesame oil, 1 tablespoon allulose, 1 teaspoon rice vinegar, 1 teaspoon sesame seeds
- 1 tablespoon avocado oil for sautéing
Instructions
- Toss the beef with its seasoning and let it sit for 10 minutes. Mix the bibimbap sauce in a small bowl.
- Heat a little avocado oil in a skillet and sauté each vegetable separately with a pinch of salt until just tender: carrot for 2 minutes, zucchini for 1 minute, mushrooms for 2 minutes. Set each aside.
- Cook the beef in the same skillet over high heat for 2 to 3 minutes until browned.
- Divide the warm cauliflower rice among four wide bowls. Arrange the spinach, soybean sprouts, zucchini, carrot, mushrooms, daikon and beef in neat sections on top, like the spokes of a wheel.
- Place an egg yolk in the center of each bowl and scatter the seaweed strips over the top. Serve with the sauce. At the table, add sauce to taste and mix everything together thoroughly before eating.
Notes
The vegetables can all be prepared a day ahead, which makes bibimbap an easy weeknight dinner. If you prefer not to eat raw yolks, use a sunny-side-up fried egg instead.
Chef's Tip: Cook the cauliflower rice in beef broth instead of water for the richer flavor of real Jeonju bibimbap, where the rice is cooked in beef broth.
Keto Swap: Short-grain rice is replaced with cauliflower rice, and the classic sweet gochujang sauce is made with the keto paste and allulose. Store-bought gochujang adds about 4 grams of net carbs per serving.
Success Tip: Let children assemble their own bowls with the vegetables they like, and serve the chili sauce on the side.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 401kcal | Protein: 28g | Fat: 26g | Fiber: 7.1g
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