Gyudon
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Gyudon is a Japanese beef dish served with rice and a runny egg, and it’s one of my favorite comfort meals. Swapping the rice for cauliflower in this Gyudon with Cauliflower Rice lowers the carb count and makes this dish grain-free. People on the autoimmune protocol can omit the pepper and egg, too.
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Gyudon with Cauliflower Rice
This Gyudon with Cauliflower Rice takes the Japanese beef dish and serves it over low-carb, grain-free cauliflower rice.
Equipment
Ingredients
- 1 tablespoon coconut oil
- 1 small onion sliced
- 1/2 cup chicken broth
- 2 tablespoons coconut aminos
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 2 cloves garlic minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground white pepper omit for AIP
- 2 pounds beef thinly sliced
- 4 cups cauliflower rice
- 4 whole egg yolk omit for AIP or egg-free
- 2 whole green onion sliced
Instructions
- Heat the oil over high heat in a large skillet, then saute the onion until soft, about 4 minutes.
- Add the broth, aminos, vinegar, honey, garlic, salt, ginger, and pepper and bring to a boil, then reduce the heat to medium-high and reduce by half, about 5 more minutes.
- Add the beef and simmer until the liquid has mostly evaporated, 4 more minutes.
- Serve over rice, topped with an egg yolk and green onions.