Sweet and savory beef and onions are balanced with a bit of vinegar and served with a fried egg atop seasoned cauliflower rice and tangy a cucumber salad.
1tablespoonmonk fruitgranulated, omit if using coconut aminos
1poundthinly shaved beef ribeye or chuck steakask your butcher to prepare this or else freeze the meat for half an hour so to firm it up so that you can slice it as thin as possible against the grain
Combine the onions, broth, hondashi, vinegar, soy sauce, and monk fruit in a medium saucepan and bring to a boil over medium-high heat. Cook, stirring occasionally, until onion is soft, 5 minutes.
Add sliced beef and boil, stirring frequently until the beef is cooked and liquid has reduced down to an intensely flavored broth, about 5 minutes. Stir in the ginger and cook for one more minute then adjust the seasoning to taste with salt and monk fruit.
Stir together all salad ingredients. Set aside.
While the beef cooks, prepare the cauliflower rice - heat the coconut oil in a saucepan over high heat, then add cauliflower rice and stir frequently for 5 minutes, until it is tender crisp. Season with a bit of salt and a drizzle of sesame oil.
Spoon beef over cauliflower rice, topping with an egg, green onions, and a sprinkling of furikake, if using. Serve with cucumber salad.