Gyudon with Cauliflower Rice is a delightful twist on the classic Japanese beef bowl, where juicy beef slices are served over light and flavorful cauliflower rice. This dish offers all the umami goodness of traditional gyudon while keeping it low-carb and grain-free, making it perfect for anyone watching their carbohydrate intake. Topped with a runny egg, it’s a cozy meal that’s ready in just 30 minutes!
Budget Information
The total cost of this Gyudon with Cauliflower Rice recipe is approximately $15.00, which breaks down to about $3.75 per serving for four generous servings. Below is the cost for each ingredient:
Beef (1 lb): $7.00
Cauliflower (1 head): $2.50
Onion (1 medium): $0.50
Soy Sauce or Coconut Aminos (1/4 cup): $1.00
Chicken Broth (1 cup): $1.00
Honey (1 tbsp): $0.25
Garlic (2 cloves): $0.20
Salt (1 tsp): $0.05
Ginger (1 tsp): $0.10
Pepper (1/2 tsp): $0.05
Cooking Oil (2 tbsp): $0.35
Green Onions (for garnish): $0.75
Why This Recipe Works
This Gyudon recipe is a winner for several reasons. First and foremost, it allows you to indulge in a favorite Japanese comfort food while sticking to a low-carb lifestyle, thanks to the nutritious cauliflower rice. The dish is super quick and easy to make—perfect for busy weeknights! Plus, with the rich flavors from the beef and the wonderful texture of the runny egg, every bite is a mouthwatering experience. As you savor each forkful, you’ll appreciate the balance of sweet, savory, and umami that defines this iconic dish.
Ingredients + Optional Substitutions
Here’s what you’ll need:
– 1 lb Beef (flank steak or sirloin) – $7.00 (Can substitute with chicken or tofu for a different twist)
– 1 head Cauliflower – $2.50 (You can use pre-riced cauliflower if you’re short on time)
– 1 medium Onion – $0.50 (Shallots make an excellent alternative)
– 1/4 cup Soy Sauce or Coconut Aminos – $1.00 (Coconut aminos for a soy-free option)
– 1 cup Chicken Broth – $1.00 (Vegetable broth works fine too)
– 1 tbsp Honey – $0.25 (Maple syrup for a vegan swap)
– 2 cloves Garlic – $0.20
– 1 tsp Salt – $0.05
– 1 tsp Ginger (grated or minced) – $0.10
– 1/2 tsp Pepper – $0.05
– 2 tbsp Cooking Oil – $0.35 (Any neutral oil can work)
– Green Onions (for garnish) – $0.75 (You can skip this if you don’t have any on hand)
Step-by-Step Recipe Instructions
Step 1: Start by heating two tablespoons of cooking oil in a large skillet over high heat. You want it hot enough to give that sizzling sound when the ingredients hit the pan. Once hot, toss in the chopped onion and sauté it for about four minutes until it’s softened and slightly translucent. Imagine the sweet aroma wafting through your kitchen—it’s the beginning of something special!
Step 2: Now it’s time to infuse some flavor! Add in the chicken broth, soy sauce (or coconut aminos), honey, minced garlic, salt, grated ginger, and a sprinkle of pepper. Stir it well to combine. Bring this fragrant mixture to a boil, then reduce the heat and let it simmer. Allow it to cook for about five more minutes until the liquid has reduced by half, concentrating those delicious flavors even more.
Step 3: It’s beef time! Add the thinly sliced beef into the skillet, making sure every piece gets a good coating of that flavorful broth. Continue to simmer for an additional four minutes, or until the liquid has mostly evaporated and the beef is cooked through, tender, and infused with the rich flavors of the seasoning.
Step 4: While the beef is simmering, prepare your cauliflower rice. If using a whole head, chop it into florets, then pulse it in a food processor until it resembles rice. In another pan, lightly sauté the cauliflower rice for about 3-4 minutes just until it’s heated through. It will be light and fluffy—perfect for soaking up all that savory goodness from the beef!
Step 5: To serve, spoon the sautéed cauliflower rice onto plates and create a beautiful mound right in the center. Generously top it with the beef mixture, making sure to drizzle over any remaining sauce from the skillet. Finally, for the crowning touch, add a raw egg yolk on top (if desired) and sprinkle with sliced green onions. Enjoy this delightful bowl of goodness while it’s hot!
Nutritional Facts
– Calories: 420
– Protein: 34g
– Carbohydrates: 12g
– Total Fats: 25g
– Saturated Fat: 8g
– Fiber: 3g
– Sugar: 4g
– Sodium: 900mg
Storage and Reheating Tips
If you happen to have leftovers (which might be a miracle because it’s that good!), transfer the beef and cauliflower rice to an airtight container. It can be stored in the fridge for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through. You might want to refresh it with a touch of broth or water to revive that luscious sauce!
Serving Suggestions
Gyudon with Cauliflower Rice is fantastic on its own, but it also pairs wonderfully with a side of steamed greens or a simple salad. For a little crunch, serve alongside pickled vegetables. And if you’re feeling adventurous, why not whip up a refreshing cucumber salad with sesame dressing to brighten the flavors even more?
Reader Tips or Helpful Notes
Don’t be afraid to customize this dish! You can add mushrooms, bell peppers, or even sliced carrots to the beef while it simmers for an extra dose of veggies. Also, feel free to adjust the sweetness of the sauce by adding more or less honey, depending on your taste. If you’re all about meal prep, consider making a big batch of the beef mixture and freezing portions for those busy days—just remember to cook the cauliflower rice fresh!
Recipe FAQs
Q: Can I make this recipe gluten-free?
A: Yes! Simply use gluten-free soy sauce or coconut aminos to keep it gluten-free.
Q: What can I substitute for the beef?
A: Chicken, turkey, or tofu are great alternatives that will still hold up well in this dish.
Q: Can I use frozen cauliflower rice?
A: Absolutely! Frozen cauliflower rice is a convenient option and can be cooked straight from the freezer.
Q: How spicy is this dish?
A: It’s not spicy at all unless you choose to add chili flakes or some hot sauce on top!
Q: Can I meal prep this recipe?
A: Yes, you can make the beef ahead of time and store it separately from the cauliflower rice for a quick reheatable meal!
