Low Carb Bibimbap

Low Carb Bibimbop

AuthorSabrinaCategory, , , , , DifficultyIntermediate

A delicious low carb Korean style steak bowl served over shirataki rice. Omit carrots if you’re on a keto diet. There are a lot of steps to this recipe, but this Low Carb Bibimbap is well worth it!

Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins

2 sirloin steaks, about 6-8 ounces each
For Marinade:
¼ cup tamari soy sauce
2 tbsp water
1 tsp rice wine vinegar
12 tsp sambal olek
1 clove garlic minced
1 green onion, chopped
¼ tsp ginger powder
¼ tsp white pepper
Pinch of salt
For Bok Choy:
34 baby bok choy, washed and chopped
1 tsp oil
Pinch of salt, white pepper and onion powder
For Mushrooms:
8 medium porcini mushrooms, cleaned and sliced
1 tsp oil
1 green onion, white parts only chopped (save green portion for garnish)
1 tsp soy sauce
Pinch of salt and black pepper
For Bowl:
2 packages Miracle rice
1 cucumber, washed and sliced
½ cup matchstick carrots
Sambal olek (garnish)
4 eggs
Oil or oil spray

1

Place steaks into a resealable plastic bag. Combine marinade ingredients and pour over top. Make sure meat is well coated. Release air from bag, seal and place into refrigerator for 4-12 hours.

2

Preheat grill for medium high heat. Remove steaks from marinade and place onto grill. Discard marinade. Cook steak to your preference, though I recommend medium to medium-rare for this dish. Once cooked, remove, place onto a large plate and tent with aluminum foil to keep warm. Slice into thin pieces right before serving.

3

Add oil to a medium skillet and cook bok choy for 2-3 minutes until nice and wilted. Remove from heat and place into a bowl. Cover to keep warm.

4

Wipe pan clean and add oil again. Cook mushrooms for 4 minutes, add soy sauce and other ingredients called for. Cook for another minute or two. Transfer to a bowl and cover to keep warm.

5

Wash out skillet as you’ll need to use it one more time. Add a little oil and cook 4 eggs sunny side up (or however you’d prefer)

6

Open packages of Miracle rice and place into a large kitchen strainer (colander won’t work as the holes are too big). Rinse under hot water for 30 seconds. Let drain and place into a separate skillet over medium low heat for 2 minutes. This will help to dissipate any residual moisture. Stir often so it does not brown.

7

To arrange, scoop ¼ of the Miracle rice into each bowl, scoop 1/4 of meat, bok choy, mushrooms, carrots, and cucumber slices onto plates. Arrange into separate spaces as illustrated above. Top each bowl with 1 egg, a helping of sambal olek, and remaining green onion.

8

*Rewarm vegetables briefly in microwave if they get too cold. Totals are calculated with carrots at 5 net carbs per serving and about 3 net carbs, without.

Nutrition Facts

Serving Size 4


Amount Per Serving
Calories 285
% Daily Value *
Total Fat 10g16%
Total Carbohydrate 8g3%
Dietary Fiber 3g12%
Sugars 1g
Protein 33g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Shopping List

Gluten Free Shirataki Rice

San-J Tamari Gluten Free Sauce

Huy Fong Sambal Oelek Ground Fresh Chili Paste

Ingredients

 2 sirloin steaks, about 6-8 ounces each
For Marinade:
 ¼ cup tamari soy sauce
 2 tbsp water
 1 tsp rice wine vinegar
 12 tsp sambal olek
 1 clove garlic minced
 1 green onion, chopped
 ¼ tsp ginger powder
 ¼ tsp white pepper
 Pinch of salt
For Bok Choy:
 34 baby bok choy, washed and chopped
 1 tsp oil
 Pinch of salt, white pepper and onion powder
For Mushrooms:
 8 medium porcini mushrooms, cleaned and sliced
 1 tsp oil
 1 green onion, white parts only chopped (save green portion for garnish)
 1 tsp soy sauce
 Pinch of salt and black pepper
For Bowl:
 2 packages Miracle rice
 1 cucumber, washed and sliced
 ½ cup matchstick carrots
 Sambal olek (garnish)
 4 eggs
 Oil or oil spray

Directions

1

Place steaks into a resealable plastic bag. Combine marinade ingredients and pour over top. Make sure meat is well coated. Release air from bag, seal and place into refrigerator for 4-12 hours.

2

Preheat grill for medium high heat. Remove steaks from marinade and place onto grill. Discard marinade. Cook steak to your preference, though I recommend medium to medium-rare for this dish. Once cooked, remove, place onto a large plate and tent with aluminum foil to keep warm. Slice into thin pieces right before serving.

3

Add oil to a medium skillet and cook bok choy for 2-3 minutes until nice and wilted. Remove from heat and place into a bowl. Cover to keep warm.

4

Wipe pan clean and add oil again. Cook mushrooms for 4 minutes, add soy sauce and other ingredients called for. Cook for another minute or two. Transfer to a bowl and cover to keep warm.

5

Wash out skillet as you’ll need to use it one more time. Add a little oil and cook 4 eggs sunny side up (or however you’d prefer)

6

Open packages of Miracle rice and place into a large kitchen strainer (colander won’t work as the holes are too big). Rinse under hot water for 30 seconds. Let drain and place into a separate skillet over medium low heat for 2 minutes. This will help to dissipate any residual moisture. Stir often so it does not brown.

7

To arrange, scoop ¼ of the Miracle rice into each bowl, scoop 1/4 of meat, bok choy, mushrooms, carrots, and cucumber slices onto plates. Arrange into separate spaces as illustrated above. Top each bowl with 1 egg, a helping of sambal olek, and remaining green onion.

8

*Rewarm vegetables briefly in microwave if they get too cold. Totals are calculated with carrots at 5 net carbs per serving and about 3 net carbs, without.

Low Carb Bibimbap

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