This recipe is in partnership with Lynx Grills. All opinions are my own.
When you cook as often as I do, you find ways to get creative with different foods. I particularly have a fondness for foods piled all into one big bowl a la “chipotle burrito bowl” style too, so this recipe was basically a shoe in for my latest low carb dinner rotation. Needless to say, it didn’t disappoint either.
Bibimbap (or bibimbop) is traditionally made as a Korean style rice dish. Because I prodimitely eat and cook low carb and keto friendly dishes, rice was obviously not going to cut it here.
However, if you are a rice lover, feel free to swap it out for my cauliflower rice instead. Either way you cook it…just cook it. Because it’s delicious.
Find the full recipe for my low carb steak inspired bibimbap below and read on for all the helpful tips and tricks that go with making this recipe!
- Knife & Cutting Board
- Large Saute Pan or Wok
- Baking Sheet (if using frozen cauliflower)
- Grill (or cast iron pan for the steaks)
For this steak bibimbap, I opted to marinade the steak prior to cooking. This helps add a lot of great flavors. I went with a mixture of sea salt, coconut aminos (also can sub with soy sauce), sesame oil, and a little bit of fresh minced garlic and ginger.
Coat the steaks and let them rest in the fridge for a few hours. Just remember to always take your steak out and bring it to room temperature (at least 30 minutes) prior to grilling.
The rest of my bowl was made up of the seasoned cauliflower rice, some shredded cabbage, sauted mushrooms, a little sliced radish, cucumber, and a very small amount of carrot (please do not come at me keto police… yes, I said carrot).
My favorite part of the bibimbap bowl is topping it with a super runny fried egg!
Though you can mix and match your veggies to your liking, I do have some very specific tips for cooking your cauliflower rice (because no one likes their house smelling like a giant fart.. just being honest).
For quick cooks like this, I am all about using frozen cauliflower because it is so easy to prepare and makes a lot less mess. Trust me.
The downside to frozen cauliflower rice, is it always seems to collect and hold a lot more moisture. This makes the end result more like to be a stinky mushy mess as opposed to a low carb rice substitute.
My strategy for overcoming this debacle is to actually preseason and bake the rice in the oven. Works perfectly every time!
This removes the excess moisture, allows the cauliflower to dry out and keep its “crunch” without getting overcooked. A positive to not steaming or microwaving also means the cruciferous smell from this vegetable is minimized.
So, your home doesn’t smell like the halls of my high school when kids used to let off stink bombs. Thanks, but no thanks.
The last part to all of this is simply cooking it. I opted to grill everything because I love cooking on my gas Lynx All Trident grill over my electric stove anyday. You can however, do all of this on your stove top or in the oven at home too.
I started by sauteing my veggies first in a large oiled pan over medium heat on my grill. I wanted the cabbage to just be tender and the mushrooms to be cooked and lightly browned. I left the other veggies raw, but some people choose to saute everything, almost like a stir fry.
Preferring a medium-rare for my steaks, I cooked each steak to 130 F and then let them rest on plate tented in foil. While the steaks rest, fry up your eggs in a little more of that sesame oil to really punch up the flavors in this dish.
Serving this meal family style is a lot of fun, so I decided to do it this way. I piled the rice, the veggies, sliced steak, and eggs all onto one big platter. This allows each person to customize their own Steak Bibimbop bowls the way they want to.
Garnish with a little green onion, some sesame seeds, or some parsley to tie it all together. It’s a super easy way to switch up your weeknight dinners and feel like you had a big bowl of comfort food without all the work (and the carbs).
- 16 oz Steak (I used ribeye)
- 1/4 cup Coconut Aminos (can sub with soy sauce)
- 1 tbsp. Sesame Oil
- 1/2 tsp Ginger, minced
- 1 Garlic Clove, minced
- Sea Salt & Pepper
- 4 Eggs
- 2 cups Green Cabbage, shredded
- 8 oz. Mushrooms, sliced
- 1/2 cup Radishes, sliced thin
- 1 cup Cucumber, sliced (I used a seedless cucumber)
- Optional- 1/4 cup Shredded Carrots
- 1-2 tsp Additional sesame oil for veggies and eggs
- 2 cups Cauliflower Rice (I used frozen)
- Optional Garnish- Green onion, sesame seeds, and parsley
- Prepare the marinade for the steaks by combining the steak, coconut aminos, sesame oil, and minced ginger and garlic together in a dish. Allow the steaks to marinade for a few hours.
- Slice and dice all the veggies and prep the cauliflower rice. I prefer to bake the cauliflower rice on a baking sheet at 350 F. for 10-15 minutes to prevent it from getting mushy. See additional notes above in the blog post.
- To cook the veggies, saute the shredded cabbage until heated through and tender. About 5 minutes. Next, cook the mushrooms in a little sesame oil until lightly browned. You can choose to saute the remaining veggies as well like a stir fry or leave them raw like I did.
- Cook the steaks to your desired doneness. I like mine at a medium-rare and to reach an internal temperature of about 130F. Let the steaks rest for about 10 minutes before slicing.
- Finally, while the steak is resting, fry up your eggs (I do one egg per person so they are fresh). Remove once cooked and set aside. Season the eggs with salt and pepper.
- Place all your ingredients onto a platter for serving. Garnish with sesame seeds and green onion or parsley if desired.
Amount Per Serving: Calories: 450 Total Fat: 13gg Saturated Fat: 4gg Trans Fat: 0gg Cholesterol: 210mgmg Sodium: 487mgmg Carbohydrates: 11gg Fiber: 4gg Sugar: 3gg Protein: 17gg