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Ingredients Nutrition

  • 3 tablespoons kimchi juice
  • 2 tablespoons tamari
  • 2 teaspoons sesame oil
  • 2 teaspoons hot sauce (Cholula, Tabasco or Frank's Red Hot) (optional)
  • 1 lb skirt steak, cut into 5-inch pieces
  • 2 teaspoons kosher salt, plus more to taste
  • 12 teaspoon ground black pepper, plus more to taste
  • 1 tablespoon olive oil
  • 1 tablespoon ghee, plus 2 teaspoons
  • 1 small yellow onion, chopped
  • 1 12 cups fermented korean cabbage, chopped (kimchi)
  • 2 12 cups cauliflower rice
  • 4 cups curly kale, roughly chopped
  • 4 large eggs
  • 1 pinch chili, flake
  • 14 cup chopped scallion
  • 1 lime, cut into wedges


  1. In a medium bowl, whisk to combine kimchi juice, tamari, sesame oil and optional hot sauce. Set aside.
  2. Season steak on both sides with salt and pepper. In a large skillet over medium high heat, warm 1 tablespoon olive oil until just smoking. Sear steaks until lightly charred and cooked through, about 3-4 minutes per side depending on thickness of the meat. Remove and set aside on a plate to rest.
  3. Place skillet back over medium heat, melt ghee and cook onions until soft and translucent, about 3-5 minutes. Stir in chopped kimchi, cauliflower rice and 1/2 of the tamari mixture. Reserve the other half to drizzle over final dish. Fold in chopped kale and remove from heat.
  4. Place a medium nonstick skillet over medium high heat. Drizzle in 2 teaspoons ghee and fry eggs until whites are set and yolk is still soft.
  5. To assemble, spoon cauliflower rice into a bowl, top with sliced steak and a fried egg. Garnish with a pinch of chili flakes, chopped scallions and lime wedges.

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