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Bowl of Low Carb Chili Garlic Steak Rice with Runny Yolk

Low Carb Chili Garlic Steak Rice Bowl

This Low Carb Chili Garlic Steak Rice Bowl uses leftover steak and cauliflower rice for a quick and easy healthier take on a rice bowl!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings
Calories 508kcal


Cauliflower Rice:

Chili Garlic Steak:


  • 1 tablespoon toasted sesame oil
  • 2 scallions green and white parts, thinly sliced
  • 2 fried eggs for serving (optional)


  • For the cauliflower rice, heat the oil in a medium-large skillet over medium-high heat. Add the riced cauliflower and cook until it starts to soften, about 3 to 5 minutes, stirring frequently so it doesn’t brown. Turn off the heat and stir in the coconut aminos, sesame seeds, salt, and black pepper.
  • For the chili garlic steak, heat the oil in a medium skillet over medium heat. Add the steak, garlic, red pepper flakes, and salt, and cook until the steak is warm and the garlic is fragrant, about 5 minutes, stirring frequently.
  • To serve, transfer the cauliflower rice to a serving dish. Pour the chili garlic steak on top. Drizzle on the sesame oil and top with the scallion.
  • If desired, top each serving with a fried egg.


  • Net Carbs: 8g per serving
  • Riced Cauliflower: Look for riced cauliflower in the fresh produce section of your supermarket, or make it yourself. To make it, grate fresh cauliflower on a box grater (the same side that you’d use to shred cheese).


Calories: 508kcal | Carbohydrates: 11g | Protein: 31g | Fat: 38g | Saturated Fat: 10g | Cholesterol: 232mg | Sodium: 696mg | Potassium: 875mg | Fiber: 3g | Sugar: 3g | Vitamin A: 430IU | Vitamin C: 80.4mg | Calcium: 82mg | Iron: 3.6mg