Bulgogi (Korean Beef BBQ)

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 lb beef sirloin (thinly sliced)

6 tbsp coconut aminos

1/2 medium pear (preferably korean pear) (diced into chunks)

2 tsp sesame oil

1" knob fresh ginger

3 cloves garlic (peeled)

2 tbsp apple cider vinegar

1/2 tsp sea or kosher salt

1/2 tsp cracked black pepper

1 medium onion (sliced)

2 green onions (sliced into 1" pieces)

1 large carrot (shaved and thinly sliced)

1 tbsp olive oil

1 tbsp sesame seeds (for garnish)

Directions

Place the beef in the freezer for 30 minutes. Remove from the freezer and slice thinly against the grain, 1⁄16 to 1⁄8 inch thick.

Place the coconut aminos, pear, sesame oil, ginger, garlic, apple cider vinegar, sea salt and black pepper in a blender. Blend well until liquified and smooth.

Combine the sliced beef and the marinade in a large bowl. Massage the beef and marinade with your (clean) hands until the beef slices are covered in the marinade. Cover and marinate in the refrigerator for 1 hour, or up to overnight.

When you are ready to cook the beef, remove it from the marinade, shaking off the excess drippings. Add the sliced onions, carrots, and green onions to the meat and toss to combine.

Heat the olive oil over high heat in a 10" cast iron skillet. Working in batches so you don’t overcrowd the pan, add the beef and vegetables and stir-fry until the meat is browned and cooked through, 5-7 minutes.

Transfer the beef to a serving bowl, and sprinkle with toasted sesame seeds before serving. Enjoy on its own, over cauliflower rice, or in lettuce wraps with Ssamjang dipping sauce.

Nutrition

• Calories: 250 kcal
• Total Fat: 11 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Cholesterol: 72 mg
• Sodium: 738 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 2 g
• Total Sugars: 8 g
• Protein: 24 g