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RECIPE
9 INGREDIENTS 7 STEPS 25min

Steak and Egg Cauliflower Rice Bowls

5.0
2 Ratings
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
Steak and Egg Cauliflower Rice Bowls Recipe | SideChef
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
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
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Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
25min
Total Time
$5.50
Cost Per Serving

Ingredients

Servings
2
US / METRIC

Steak

8 oz
Skirt Steak
or Ground Turkey
to taste

Bowls

2 Tbsp
2
Large Eggs
1/2 head
riced in a food processor
or Frozen Cauliflower Rice

Cucumber Salad

1
Large Cucumber , peeled
cut into matchsticks
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Nutrition Per Serving

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CALORIES
493
FAT
32.1 g
PROTEIN
36.1 g
CARBS
18.4 g

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).

Cooking Instructions

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Step 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) .
Step 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.
Step 3
Transfer the steak to a cutting board and let it rest for at least 5 minutes, then slice the steak across the grain.
Step 4
In a small bowl, marinate the Cucumber (1) in the Soy Sauce (1 Tbsp) .
Step 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!
Step 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.
Step 7
Divide the cauliflower rice between two bowls, then top with an egg, half the steak, and half the marinated cucumber matchsticks. Serve warm.
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Nutrition Per Serving
Calories
493
% Daily Value*
Fat
32.1 g
41%
Saturated Fat
16.1 g
80%
Trans Fat
0.5 g
--
Cholesterol
300.0 mg
100%
Carbohydrates
18.4 g
7%
Fiber
5.3 g
19%
Sugars
7.6 g
--
Protein
36.1 g
72%
Sodium
649.1 mg
28%
Vitamin D
1.1 µg
6%
Calcium
115.1 mg
9%
Iron
4.4 mg
24%
Potassium
1332.6 mg
28%
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