Spicy Korean Beef Bowl with Cauliflower Rice →

Ingredients for 4 servings:

For the Beef:
1 lb thinly sliced beef (I used flap steak)
½ an asian pear grated
2 T. tamari
1 T. minced ginger
2 cloves garlic minced
1 T. toasted sesame oil
1 t. gochujang (medium spice, but I’m a weenie, so spice to your level)
1 T. light brown sugar (you can take this out, just add more pear)
Salt (to taste)
5 scallions – the green part, sliced.
1 T. of olive oil

For the cauli rice:
1 head of cauliflower riced OR I used 2 bags Whole Foods 365 frozen riced cauliflower.
1 T. of olive oil
5 scallions – the white part from above
1 T. minced ginger
2 garlic cloves minced
Salt (to taste)
1-2 tablespoons of toasted sesame oil

Method:
Marinate the beef: add pear, tamari, ginger, garlic, sesame oil, gochujang, sugar and salt in a bowl and mix. Add beef and toss to cover all pieces. Cover and set aside at room temp for 30 minutes. 
While the beef marinates, make the cauli rice. In a nonstick pan heat olive oil at medium to medium low heat, add the scallions (white parts). Cook until they begin to soften. Add the garlic and the ginger, cook for about a minute stirring constantly so they don’t burn. Add the cauli rice and mix all together well. Salt to taste. Cover, but stir occasionally. When the cauli rice is soft and nearly cooked through, swirl in the sesame oil and some sliced scallions (green part) and mix. Cover and take off the heat. 
Cook the beef: Heat olive oil in a nonstick pan and add beef. Cook on medium high heat tossing with tongs until cooked through. 
Top the cauli rice with the beef in a bowl and top with the chopped green scallions.