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.
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.
Chop your cauliflower into florets. Place inside a food processor and pulse until it resembles a rice like texture.
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.
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.
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).
In a separate larger skillet, heat to medium high heat. Once hot, add the sesame oil and 1 tbsp avocado oil, then the steak.
Cook until browned on all sides (anywhere between 4-8 minutes). Add a splash of coconut aminos into the skillet.
Assemble the bowls. Start with cauliflower rice, then top with veggies and steak. Spoon ginger sauce on top of each bowl.