Japanese Beef Bowl
1 lean – 3 greens – 0 healthy fats – 3 condiments (per serving)
4 servings Ingredients: • 3 tbsp Japanese-style beef rice sauce, such as Gyudon No Moto • ¾ lb. beef tenderloin, thinly sliced • 2 tbsp canola oil • 4 large eggs • ½ small onion, thinly sliced • 6 cups riced cauliflower, cooked • ⅓ cup water
1. Heat oil in a pan, and stir-fry onion for 2 minutes. Stir in Japanese-style beef rice sauce and water. Cook for another minute.
2. Add beef and cook for 2 minutes until cooked. Turn off the heat.
3. Crack one egg in a microwave-safe dish and cover the egg with room temperature water. Cook in microwave on medium for about 40 seconds. Remove the water carefully.
4. Place cauliflower rice at the bottom of a serving bowl, followed by the beef mixture, then put the egg on the surface. Ready to serve.
Notes: To make cauliflower “rice”, trim and chop a head of cauliflower into rice-like pieces using a knife. Alternatively, you may grate the cauliflower with a box grater or cut cauliflower into florets and lightly pulse in a food processor. Cook cauliflower “rice” in microwave on high for about 3 to 4 minutes until tender. Keep warm, and set aside.