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Hibachi Steak Bowls with Cauliflower Fried Rice

Skip the Japanese Steak House, and enjoy these Hibachi Steak Bowls at home! The ginger steak sauce and cauliflower fried rice tie it altogether nicely. Paleo, Keto, and Whole30.

Course Main Course
Cuisine Japanese
Diet GlutenFreeDiet
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author Amy Rains

Ingredients

For the Ginger Steak Sauce:

  • 3 tbsp chopped fresh ginger
  • 1 clove garlic (minced)
  • 1/2 large yellow onion
  • 1 cup coconut aminos
  • 1/4 cup rice vinegar
  • 2 tbsp lemon juice

For the Cauliflower Fried Rice:

  • 1 large head of cauliflower
  • 1 tbsp sesame oil
  • 1 tbsp chopped fresh ginger
  • 2 cloves garlic (minced)
  • 1/4 cup chopped yellow onion
  • 2 carrots (peeled and diced)
  • 1 tbsp coconut aminos
  • 3 tbsp green onion (for garnish)

For the Steak Bowls:

  • 1.5 lbs sirloin steak
  • 1 tbsp sesame oil
  • 2 tbsp avocado oil
  • 1 tbsp coconut aminos
  • 8 oz sliced mushrooms
  • 2 medium zucchini (diced)

Instructions

  1. Begin by making the ginger sauce. In a food processor, combine ginger, garlic, onion, coconut aminos, rice vinegar, and lemon juice. Pulse until well combined (but still a bit chunky). Set aside; you can also refrigerate and enjoy later.

Make the cauliflower rice:

  1. Chop your cauliflower into florets. Place inside a food processor and pulse until it resembles a rice like texture.

  2. Heat a large skillet to medium high heat. Once hot, add the sesame oil, onion, garlic, and ginger. Saute for 3-4 minutes, or until fragrant.

  3. Toss in the cauliflower rice, and saute until rice is cooked and a little crispy (about 10 minutes). Now add in the carrots and coconut aminos, stir until well combined. Garnish with green onion and set aside.

Make the Steak and assemble the bowls:

  1. Now make the steak and veggies. Heat a smaller skillet to medium high heat. Once hot, coat with 1 tbsp of avocado oil. Saute the mushrooms and zucchini until browned (about 8-10 minutes).

  2. In a separate larger skillet, heat to medium high heat. Once hot, add the sesame oil and 1 tbsp avocado oil, then the steak.

  3. Cook until browned on all sides (anywhere between 4-8 minutes). Add a splash of coconut aminos into the skillet.

  4. Assemble the bowls. Start with cauliflower rice, then top with veggies and steak. Spoon ginger sauce on top of each bowl.