Hearty, filling, and protein-packed, this delicious steak and egg bowl will quickly dominate any low-carb meal plan. Using riced cauliflower as the base of these "grain bowls" is an easy and delicious way to fill up your vegetable servings
Total Time
25min
4.0
3 Ratings
Author: SideChef
Servings:
2
Ingredients
Steak
•
1
Tbsp
Unsalted Butter
•
8
oz
Skirt Steak
or Ground Turkey
•
to taste
Salt
•
to taste
Ground Black Pepper
Bowls
•
2
Tbsp
Unsalted Butter
, divided
•
2
Large
Eggs
•
1/2
head
Medium
Cauliflower
or Frozen Cauliflower Rice
Cucumber Salad
•
1
Large
Cucumber
, peeled
•
1
Tbsp
Soy Sauce
Cooking Instructions
1.
Pat the Skirt Steak (8 oz) dry with a paper towel. Season both sides with Salt (to taste) and Ground Black Pepper (to taste).
2.
Place a heavy skillet over high heat. Add the Unsalted Butter (1 Tbsp) to the skillet. When it melts and is sizzling, add the steak. Sear the steak for about 3 minutes on each side for medium-rare.
3.
Transfer the steak to a cutting board and let it rest for at least 5 minutes, then slice the steak across the grain.
4.
In a small bowl, marinate the Cucumber (1) in the Soy Sauce (1 Tbsp).
5.
In a second large skillet over medium-high heat, heat 1 tablespoon of Unsalted Butter (1 Tbsp). When the butter is sizzling, crack the Eggs (2) into it. When the whites have cooked through, after 2 to 3 minutes, carefully transfer the eggs to a plate. Try not to overcook the yolks, you want them runny!
6.
Clean out the skillet from the eggs, and add the remaining 1 tablespoon of Unsalted Butter (1 Tbsp) to the pan over medium-high heat. Add the riced Cauliflower (1/2 head), season with Salt (to taste) and Ground Black Pepper (to taste), and cook for 5 minutes, stirring occasionally so it doesn’t stick. Raise the heat to high at the end of the cooking to get some nice crispy bits.
7.
Divide the cauliflower rice between two bowls, then top with an egg, half the steak, and half the marinated cucumber matchsticks. Serve warm.
Author's Notes
You can add as many vegetables as you want to these rice bowls, so take a look in your fridge and get creative. Delicious additions include: Kimchi, Bean sprouts, Carrot matchsticks, Chopped mushrooms, Chopped scallions, or Sriracha (for drizzling on top).
Nutrition Per Serving
CALORIES
470
FAT
31.9 g
PROTEIN
34.6 g
CARBS
13.5 g
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