Ingredients
Scale
- 1 pound thinly sliced beef (bulgogi style)
- 1 cup kimchi, chopped
- 1/2 cup bell peppers, sliced
- 1/2 cup onions, sliced
- 1 tablespoon soy sauce (or coconut aminos)
- 1 tablespoon sesame oil
- 1/2 teaspoon red pepper flakes (adjust for spice level)
- 1 cup shredded cheese (provolone or mozzarella)
- 2 cups cauliflower rice
Instructions
- In a skillet, heat sesame oil over medium-high heat.
- Add the sliced beef and cook for 3-4 minutes until browned.
- Stir in soy sauce, red pepper flakes, bell peppers, and onions. Cook until the veggies are tender.
- Add chopped kimchi and cook for another 2-3 minutes.
- Serve the beef and kimchi mixture over cauliflower rice.
- Top with shredded cheese and let it melt before serving.
Notes
- This recipe is perfect for meal prep; store in airtight containers in the refrigerator.
- Adjust the spice level by adding more or less kimchi and red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-American
- Diet: Keto
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg