Bulgogi Casserole

This Bulgogi Casserole brings the rich, savory flavors of traditional Korean bulgogi into a convenient baked dish, perfect for a cozy night in. Packed with tender marinated beef and vibrant vegetables, it's a healthy and satisfying meal that fits perfectly into a Paleo diet.

Ingredients

• Beef sirloin - 300 grams, thinly sliced
• Coconut aminos - 3 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Carrot - 1 medium, julienned
• Zucchini - 1 medium, thinly sliced
• Red bell pepper - 1 medium, sliced
• Mushrooms - 100 grams, sliced
• Green onions - 2 stalks, chopped
• Cauliflower rice - 200 grams
• Black pepper - to taste
• Sesame seeds - 1 tablespoon, for garnish

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large bowl, combine the sliced beef, coconut aminos, sesame oil, minced garlic, grated ginger, and black pepper. Mix well and let marinate for 15 minutes.
3. In a large skillet over medium heat, add the marinated beef and cook for about 5-7 minutes until browned, stirring frequently.
4. Add the julienned carrot, sliced zucchini, red bell pepper, and mushrooms to the skillet. Cook for an additional 5 minutes until the vegetables are tender.
5. In a baking dish, spread the cauliflower rice evenly on the bottom.
6. Layer the cooked beef and vegetable mixture on top of the cauliflower rice.
7. Sprinkle chopped green onions over the top.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
9. Remove the foil and bake for an additional 5-10 minutes until heated through and slightly crispy on top.
10. Garnish with sesame seeds before serving.

Nutrition

• Calories: 480
• Protein: 45 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 25 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in vitamins and minerals from vegetables, promoting overall health.

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