These bowls put thin slices of marinated flank steak on a bed of cauliflower rice, with shredded cabbage, green onions, sesame seeds and a spicy sour cream sauce. The marinade has soy sauce, sesame oil, rice vinegar, garlic, ginger and erythritol, so it tastes like Korean BBQ without the sugar. Each bowl has about 6 grams of carbohydrates, and the recipe serves 4.
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The steak needs at least 30 minutes in the marinade, which is most of the 30 minutes of prep. After that, cooking takes 15 minutes, for 45 minutes in total.
What Goes in the Bowls
The amounts are in the recipe card at the bottom. Here is what each part does.
- Flank steak (1 pound): lean, quick to cook and easy to marinate. Slice it thinly and against the grain.
- Soy sauce (2 tablespoons): the savory base of the marinade. Coconut aminos make it soy-free.
- Sesame oil, rice vinegar and erythritol: the oil adds depth, the vinegar balances the flavors, and the erythritol gives a hint of sweetness without sugar.
- Garlic and ginger (1 teaspoon each): minced, and they form the base of the marinade.
- Cauliflower rice (2 cups): the low-carb stand-in for rice. It cooks in the same skillet as the steak and absorbs the flavors around it.
- Shredded cabbage (1 cup), green onions (1/2 cup) and sesame seeds (1 tablespoon): crunch and freshness on top.
- Sour cream (1/2 cup), sriracha (1 tablespoon) and lime juice (1 teaspoon): mixed with salt, these make the spicy cream sauce.
Sliced radishes or avocado on top add more crunch.
Cooking the Steak and Rice
Combine the soy sauce, sesame oil, rice vinegar, erythritol, garlic and ginger in a bowl. Add the sliced steak, coat it well and marinate for at least 30 minutes.
Heat the olive oil in a skillet over medium-high heat. Lift the steak out of the marinade and cook it for about 3 to 4 minutes on each side, or to your preferred doneness. Let it rest for a few minutes, then slice it into bite-sized pieces.
In the same skillet, sauté the cauliflower rice for about 5 minutes until tender and season it with salt and pepper. Mix the sour cream, sriracha, lime juice and salt in a small bowl for the sauce.
To assemble, divide the cauliflower rice among bowls and top with the cabbage and steak. Drizzle on the sauce, then finish with green onions and sesame seeds.
Getting Ahead and Adjusting
- Meal prep: marinate the steak the night before, and prepare the cauliflower rice and chop the vegetables in advance. Keep them in airtight containers in the refrigerator.
- Spice level: for a milder sauce, start with half the sriracha and add more to taste.
- Other cuts: sirloin or ribeye work in place of flank steak. Slice against the grain either way.
- Leftovers: store them in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet to keep the texture of the steak and vegetables.
Swaps and Additions
- Chicken or tofu: chicken thighs marinated the same way come out juicy, and firm tofu takes up the marinade well.
- More vegetables: bell peppers, zucchini or snap peas can be sautéed along with the cauliflower rice.
- Other sauces: sesame dressing, gochujang or a peanut sauce can replace the spicy cream sauce.
What to Serve With Them
Steamed broccoli or asparagus with salt and a squeeze of lemon juice is an easy side. A green salad of mixed greens, cucumber and cherry tomatoes with a vinaigrette of olive oil, vinegar and a touch of mustard gives a fresh contrast to the steak. To drink, try sparkling water with lime, or a herbal tea such as peppermint or chamomile.
FAQ
Can I use a different type of meat?
Yes. Chicken thighs or breasts marinate just like the steak. Firm tofu is a plant-based option that soaks up the marinade.
Can I make this dairy-free?
Replace the sour cream in the sauce with coconut cream, cashew cream or a dairy-free yogurt.
Can I keep leftovers?
Store them in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat to keep the texture of the steak and vegetables.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Korean BBQ Steak Bowls with Spicy Cream Sauce delight!
Ingredients
Instructions
In a bowl, combine soy sauce, sesame oil, rice vinegar, erythritol, minced garlic, and minced ginger. Add the sliced flank steak and marinate for at least 30 minutes.
Heat olive oil in a skillet over medium-high heat. Remove the steak from the marinade and cook for about 3-4 minutes on each side until cooked to your desired doneness. Remove from heat and let it rest for a few minutes before slicing.
In the same skillet, add cauliflower rice and sauté for about 5 minutes until tender. Season with salt and pepper to taste.
In a small bowl, mix together sour cream, sriracha, lime juice, and salt to create the spicy cream sauce.
To assemble the bowls, divide the cauliflower rice among serving bowls. Top with shredded cabbage, sliced steak, and a drizzle of the spicy cream sauce.
Garnish with sliced green onions and sesame seeds before serving.
Notes
For added crunch, consider topping the bowls with sliced radishes or avocado.
Substitute the flank steak with chicken or tofu for a different protein option while keeping it keto-friendly.
Nutrition
| Serving Size | 1 bowl |
|---|---|
| Calories | 350 calories |
| Sugar Content | 1g |
| Sodium Content | varies |
| Fat Content | 22g |
| Saturated Fat Content | varies |
| Unsaturated Fat Content | varies |
| Trans Fat Content | 0g |
| Carbohydrate Content | 6g |
| Fiber Content | varies |
| Protein Content | 30g |
| Cholesterol Content | varies |