sliced green onions, sesame seeds, mint, cilantro and limes, to garnish
Combine all ingredients for the marinade in a resealable container, along with the beef strips. Refrigerate for at least 20 minutes.
Meanwhile, heat the coconut/avocado oil in a frying pan and allow it to melt. Add the cauliflower rice and kimchi, stir frying until warm throughout and well combined. Divide it between 2 serving bowls.
Distribute the remaining ingredients except garnishes between the 2 bowls.
When ready to cook the meat, place the frying ban back over high heat for 1 minute. Add the beef strips and a some of their marinade to the pan. Cook for 1-2 minutes per side. (They won’t take long – just a quick stir fry is all they need.)
Transfer the beef evenly between the bowls and top with any or all of the garnishes.