Marinated Steak Bibimbap (What did you call me?)

(Lord & Taylor)

This was a bit of a rough week.  Perhaps the hardest week since moving to NYC.  Despite the Christmas decorations going up, I could not be cheered up. 

(Macy's)

Despite my rough mood, I managed to rise above, curl my hair with my new rollers, and make a new recipe!  I will triumph!

Marinated Steak Bibimbap (made Paleo)

4 Servings

Flatiron Steak 24 oz
Button Mushrooms 8 oz
Garlic 2 cloves

Coconut Aminos 6T

White Wine Vinegar 4T

Scallions 2
Ginger 2 thumbs
Cauliflower rice 1C

Zucchini 2

Carrot 2
Eggs 2 (optional)
Honey 2T
Olive Oil 2T

Cook the cauliflower rice: Bring a large pot of water (or bone broth for more flavor) to a boil with a large pinch of salt. Once boiling, add the rice and cook for 25-30 minutes. Once the rice is tender, drain and return to the pot. Cover and allow to steam.  Whole Foods has pre-made cauliflower rice if you ain't got time for that ish.  Here is a guide on how to make cauliflower rice....

http://gimmedelicious.com/2015/01/22/how-to-make-cauliflower-rice-quick-healthy-low-carb-paleo/

Honestly, this recipe doesn't need the rice (cauli or reg) at all.  It is delicious as it is.

Prep the ingredients: Peel the carrot then, with a peeler, shave it into ribbons lengthwise. Repeat with the zucchini. Trim the scallions, then cut in half lengthwise. Cut each length into 3-inch pieces, then thinly slice the scallion lengthwise into thin matchsticks. Thinly slice the mushrooms. Mince or grate the garlic. Peel and mince the ginger.

Marinate the steak: Combine the coconut amino, garlic, ginger, and honey in a medium bowl. Thinly slice the steak against the grain, then toss into the marinade mixture and let sit for 10 minutes.

Pickle the scallions: Toss the scallions in a small bowl with the vinegar and a pinch of salt.
Heat olive oil in a large pan over medium heat. Add the carrots and season with salt and pepper. Cook, tossing for 4-5 minutes, until crisp-tender. Set aside. Repeat with the zucchini. Set aside. Add the mushrooms to the pan and cook for 4-5 minutes, tossing, until golden brown and slightly crispy. Season with salt and pepper.

Sear the steak: Heat another olive oil in the same pan over medium-high heat. Working in batches, sear each slice of steak for about 20 seconds per side, until browned, then set aside.

If you have eggs handy, this would be the time to fry up 2 sunny side up eggs!

Pour the marinade into the pan and simmer for 1-2 minutes, until reduced and thickened.
Serve the rice and arrange the steak, zucchini, carrots, and mushrooms on top. Top with the pickled scallions and fried eggs (if using). Drizzle with the reduced marinade and enjoy! 

This was so good.  My roommate came in and said, "WHAT ARE YOU MAKING!?!?!  That looks so good."  It was, my friends, it was.