Korean-Style Family Nights: Sirloin, Cauliflower Rice, and a Little Sweet Heat

At Roots Catering, our passion for food runs deeper than menus and events — it’s the heart of our family. When we’re not crafting elegant spreads for weddings and celebrations, you can usually find us gathered around our own kitchen table, swapping stories over whatever new flavor experiment someone decided to try that week.

This time, that someone was us — and the experiment? A Korean-style beef sirloin bowl with cauliflower fried rice, vegetables, and a homemade sweet-spicy dipping sauce that has officially become a new family favorite.

Inspired by a Craving for Bold Flavors

You know those nights when you want something that feels indulgent but won’t leave you feeling heavy afterward? That’s where this recipe started. We had some sirloin in the fridge, a head of cauliflower ready to rice, and a few simple sauces that came together like magic.

The marinade is full of Korean-inspired flavors — soy, garlic, sesame oil, a touch of brown sugar, and just enough Sriracha to make it sing. Once that beef hits the pan and starts caramelizing, it smells unbelievable.

Then comes the cauliflower rice — light, flavorful, and studded with colorful veggies and scrambled egg for that perfect fried rice texture. The whole dish feels balanced: hearty but fresh, savory with just a hint of sweetness.

The Secret Star: The Dipping Sauce

Okay, confession time: the sauce might be the real MVP here.

We whisked together sweet Thai chili sauce, mayo, Sriracha, soy sauce, and a splash of vinegar, and it was chef’s kiss. It’s creamy, spicy, tangy — the kind of sauce that makes you want to dip everything in it.

We used it alongside the sirloin, but it also ended up drizzled over the cauliflower rice and, if we’re being honest, as a dip for some leftover roasted potatoes from the night before. No regrets.

Why We Share These Family Recipes

At Roots, we believe food tells stories — not just about ingredients, but about connection. While this Korean-inspired beef bowl isn’t something you’ll find on our catering menu (at least not yet!), it’s part of our story as a family who loves to cook, experiment, and eat together.

Sharing meals like this reminds us why we started Roots Catering in the first place — to celebrate the beauty of food that brings people together, whether it’s a wedding for 200 or dinner for 4 at home.

Try It at Home

If you’re looking for a flavorful weeknight dinner that comes together in under an hour, give this one a try. The full recipe is below (and if you tag us on Instagram @RootsCatering, we’d love to see your version!).

Ingredients

For the Beef Marinade

• 1 lb beef sirloin, thinly sliced against the grain

• 3 tbsp soy sauce

• 1 tbsp sesame oil

• 2 tsp rice vinegar (or apple cider vinegar)

• 1 tbsp brown sugar (or honey)

• 2 cloves garlic, minced

• 1 tsp grated fresh ginger

• 1 tsp Sriracha or gochujang (Korean chili paste)

• 1 tbsp green onion, finely sliced

• Optional: ½ tsp black pepper or a pinch of red pepper flakes

For the Cauliflower Fried Rice

• 3 cups riced cauliflower (fresh or frozen, thawed and patted dry)

• 1 tbsp sesame oil (or neutral oil like avocado oil)

• 2 eggs, lightly beaten

• 1 cup mixed vegetables (e.g. peas, carrots, bell peppers, zucchini, or edamame)

• 2 cloves garlic, minced

• 1 tbsp soy sauce

• 1 tsp rice vinegar

• 1 tsp Sriracha (optional)

• Salt and pepper to taste

• Green onion and sesame seeds for garnish

For the Dipping Sauce

• 2 tbsp sweet Thai chili sauce

• 1 tbsp mayonnaise

• 1 tsp Sriracha

• 1 tsp soy sauce

• ½ tsp vinegar (rice or white)

• Optional: a pinch of sugar or dash of sesame oil for balance.

Instructions

Marinate the Beef

1. In a medium bowl, combine soy sauce, sesame oil, vinegar, brown sugar, garlic, ginger, Sriracha/gochujang, and green onion.

2. Add the sliced sirloin and toss to coat evenly.

3. Marinate for at least 30 minutes (up to 4 hours for deeper flavor).

Cook the Beef

1. Heat a skillet or wok over medium-high heat.

2. Add a drizzle of oil, then cook the marinated beef in batches for 2–3 minutes per side, until caramelized and slightly charred.

3. Remove from heat and set aside.

Make the Cauliflower Fried Rice

1. In the same pan, add a touch of sesame oil and sauté garlic until fragrant.

2. Add the mixed vegetables and cook for 3–4 minutes until tender.

3. Push the vegetables to the side and pour in the beaten eggs. Scramble until mostly cooked.

4. Add the riced cauliflower, soy sauce, vinegar, and optional Sriracha. Stir-fry for 4–5 minutes until everything is well combined and the cauliflower is tender but not mushy.

5. Season to taste with salt and pepper.

Combine and Serve

1. Top the cauliflower rice with the cooked beef sirloin.

2. Sprinkle with sesame seeds and chopped green onions.

3. Serve hot with your sweet Thai chili–Sriracha mayo dipping sauce on the side or drizzle some directly over the top for extra flavor.

💚 From our kitchen to yours — thanks for following along as we share not just what we cater, but what we love. Because at the end of the day, good food is about roots — and ours always start at home.