Grilled Steak Donburi
with Cauliflower 'Rice' & Bok Choy
Cooking time
20 minutes
Servings
2/4
Calories
630 /serving
Riced cauliflower is a smart paleo way to recreate the mother of all rice dishes. You still get the soothing comforts of Japanese donburi, boosted by a hint of char on the grilled beef and bok choy, and laced with a sesame-ginger vinaigrette.
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 1 Scallion
- 340g Baby bok choy
- 15ml Ginger paste
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 15ml Toasted sesame oil
- 7g Honey
- 30ml Apple cider vinegar
- 9g Black & white sesame seeds
Contains: Sesame • Sulphites
You will need:
Microwave
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
45 g
Saturated Fat
10 g
Sodium
240 mg
Total Carb
16 g
Sugars
7 g
Protein
42 g
Fibre
5 g
Preparation
Cook the cauliflower rice
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- In a medium bowl, combine the cauliflower rice and ⅔ of the ginger. Cover tightly with plastic wrap.
- Microwave, 5 to 7 min., until softened.
- Add a drizzle of oil and S&P; stir well.
Grill the steaks
- Meanwhile, pat the steaks* dry; rub with a drizzle of oil and S&P.
- Add to the BBQ (or pan) and grill, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).
- Transfer to a cutting board and let rest before slicing.
Grill the bok choy
- Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large).
- In a second medium bowl, toss with a drizzle of oil and S&P.
- Add to the BBQ (or pan) and grill, 2 to 3 min. per side, until tender.
Make the vinaigrette
- Meanwhile, thinly slice the scallion crosswise.
- In a small bowl, combine the vinegar, honey, sesame oil (start with ½ for a milder flavour), scallion, sesame seeds, remaining ginger, 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
- Divide the cauliflower rice between your plates.
- Top with the bok choy and steaks.
- Drizzle with the vinaigrette. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
