Korean · Dinner
Korean Rice with Grilled Short Ribs (Keto)
Grilled Korean-style beef short ribs marinated in soy, garlic and ginger, served over sautéed cauliflower rice with scallion, sesame seeds and gochugaru. Keto-adapted by substituting cauliflower rice for steamed rice and using erythritol to reduce sugar while maintaining authentic Korean flavours.
$8
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
542Calories
33.4gProtein
40.6gFat
9.8gCarbs
2.9gSugar
3.1gFiber
1180mgSodium
118mgChol
14.9gSat Fat
610mgPotassium
75mgCalcium
3.4mgIron
2.6mcgVitamin B12
32mgVitamin C
gluten-free-adaptable
low-carb
keto
Instructions
1
Prep
Slice the beef short rib thinly across the grain. Mince the garlic, grate the ginger, and slice the scallion.
2
Marinate
Combine the beef with soy sauce, sesame oil, garlic, ginger, erythritol and black pepper; chill for 60 minutes.
3
Sauté
Heat the vegetable oil in a small skillet over medium heat and sauté the cauliflower rice for 4 minutes until tender and lightly golden.
4
Grill
Heat a grill pan over high heat and grill the marinated beef for 3 to 4 minutes total, turning once, until charred at edges and centre is no longer pink.
5
Plate
Mound the cauliflower rice on a plate, top with grilled beef, and finish with scallion, sesame seeds and gochugaru.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g beef short rib, boneless
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp sesame oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp erythritol
- 1 tsp1 tsp black pepper
- 200g200g cauliflower rice
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1 tsp1 tsp gochugaru
- 2 tsp2 tsp vegetable oil
