Korean Beef Bowl With Kimchi

Recipe & content provided by Brent Totty

Whip up this Paleo-friendly Korean beef bowl for a healthy and easy dinner recipe. Kimchi is a fantastic source of natural probiotics for the body, and has kept the guts of many Koreans thriving for generations.  The fermentation process also minimizes oxalates, an antinutrient that builds up in the blood and causes muscle pain.

Keeping your gut happy is the key to building a digestive system that supports a healthy and optimally functioning body system. Our guts control a huge portion of our signaling hormones that decide whether we’re hungry or full, happy or sad, cognitively on fire or deep in brain fog.  

Although white rice is considered a moderate Bulletproof choice, substituting broccoli rice in this Korean beef bowl recipe drastically increases dietary fiber and vitamins B6, B1, E, A, zinc, calcium, iron and selenium. Broccoli rice is substantially lower in carbohydrate content, which in turn will allow you to enjoy all the benefits of sustained ketosis.

Korean Beef Bowl With Kimchi

Start to Finish: 40 minutes (15 mins active)

Ingredients:

Steak

• 4 oz grass-fed ribeye
• 1 teaspoon Himalayan pink salt
• 1/2 teaspoon black pepper

Rice

• 2 cups riced broccoli
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Himalayan pink salt
• 1/2 teaspoon black pepper
• 1 tablespoon Brain Octane Oil or MCT oil
• 1 tablespoon avocado oil
• 1/4 cup chopped kimchi
• 1/4 avocado

Instructions:
Steak

1. Salt and pepper both sides of the steak, remove excess moisture with a paper towel and leave out of refrigerator to rest for 30 minutes.
2. Preheat the grill on medium-high.
3. Cook for 4 mins on each side or until internal temperature is 130 for medium rare (it will raise to 135 during the resting period). TIP: If you do not have a meat thermometer, flip your steak when you begin to see pools of steak juice on the uncooked side of the steak. The steak is complete when the consistency is the same as the soft flesh between your thumb and index finger.
4. Let steak rest for 5-10 minutes to retain juices.
5. Slice steak in 1/4-inch slices, against the grain of the steak for optimal tenderness.

Rice

1. Coat non-stick pan with one tablespoon of avocado oil and heat on medium
2. Add broccoli rice, garlic powder, salt and pepper to pan and cook for 5-7 minutes.
3. Transfer rice to bowl and toss with Brain Octane Oil.
4. Top rice with avocado, kimchi, and sliced steak.

Serves: 1

Nutritional Information:

• Calories: 746
• Protein: 30g
• Carbs: 19g
• Fiber: 8g
• Fat: 60g
• Saturated Fat: 27g
• Polyunsaturated: 3g
• Monounsaturated: 13g
• Trans fat: 0g
• Cholesterol: 0mg
• Sodium: 1848mg
• Potassium: 907mg
• Vitamin A: 22mg
• Vitamin C: 328mg
• Calcium: 10mg
• Iron: 14mg