Keto Beef Bulgogi with Cauliflower Rice and Homemade Kimchi

Ingredients

• 1.5 lbs Ribeye steak
• 0.5 cup Soy sauce
• 2 tbsp Erythritol
• 4 cloves Garlic
• 1 tbsp Ginger
• 1 head Cauliflower
• 1 head Napa Cabbage
• 3 tbsp Gochugaru

Instructions

1. 1

   Freeze ribeye for 30 minutes to slice paper-thin against the grain.

2. 2

   Whisk soy sauce, erythritol, minced garlic, and ginger; marinate beef for 4 hours.

3. 3

   Prepare quick kimchi by salting cabbage, rinsing, and tossing with gochugaru and garlic.

4. 4

   Pulse cauliflower in a food processor and sauté until tender but firm.

5. 5

   Sear beef in a smoking hot cast iron skillet in batches to ensure caramelization without steaming.

6. 6

   Serve beef over cauliflower rice with a side of fresh kimchi.