Spicy Keto Beef Bulgogi Bowl (Low Carb Korean Style)

Follow the steps. Check them off as you go.

1. Step 1In a large bowl, combine sesame oil, tamari, rice vinegar, sweetener, garlic, ginger, and chili flakes. Mix well.Use: 2 tbsp sesame oil, 3 tbsp tamari (or soy sauce if not gluten-free), 1 tbsp rice vinegar (unsweetened), 2 tsp monk fruit or erythritol sweetener, 3 garlic cloves (minced), 1 tbsp fresh ginger (grated)
2. Step 2Add the thinly sliced beef to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes (overnight for best flavor).
3. Step 3Heat avocado oil in a skillet or wok over high heat. Add the beef and cook quickly until browned and caramelized, about 3–4 minutes.Use: 1 tbsp avocado oil (for frying)
4. Step 4While the beef cooks, microwave or pan-fry the cauliflower rice until hot.Use: 14 oz cauliflower rice
5. Step 5Assemble bowls: add cauliflower rice, top with spicy bulgogi beef, sliced cucumber, green onion, and sprinkle sesame seeds over the top.Use: 14 oz cauliflower rice, 1 cucumber (thinly sliced), 2 green onions (chopped), 1 tbsp sesame seeds