Paleo Bulgogi (Korean BBQ Beef)

🧂 Ingredients

• 1 lb. beef sirloin

  or any other tender cuts that are well marbled, 454 g
• 6 tablespoons coconut aminos

  or Tamari, 90 ml
• 1/2 medium pear

  preferably Korean pear, cut into chunks
• 2 teaspoons sesame oil

  10 ml
• 1” piece fresh ginger

  2.5-cm piece
• 3 cloves garlic

  peeled
• 2 tablespoons apple cider vinegar

  30 ml
• 1/4 teaspoon ground black pepper
• 1 medium onion

  sliced
• 2 spring onions/scallions

  sliced in 1" (2.5-cm) pieces
• 1 carrot

  sliced
• 1 tablespoon coconut oil oil

  for cooking, 15 ml
• 1 tablespoon toasted sesame seeds

  for serving, 8 g
• Green or red leaf lettuce and Umma’s Ssamjang

  dipping sauce from page 178 of the cookbook, optional

Instructions

• 1 Place the beef in the freezer for 30 minutes, then take it out and slice it
  thinly, about 1⁄16 to 1⁄8-inch (1 to 3-mm) thick.
• 2 Place the coconut aminos, pear, sesame oil, ginger, garlic, apple cider vinegar
  and black pepper in a high-powered blender. Blend well until liquified.
• 3 Combine the sliced beef and the marinade in a large bowl. Toss and massage
  together with your hand until all the beef slices are covered in the marinade.
  Cover and marinate in the refrigerator for 1 hour to overnight.
• 4 When you are ready to cook the beef, remove it from the marinade, shaking off
  the excess drippings. Slice the onion, green onions and carrot, and combine the
  vegetables with the meat.
• 5 Heat the cooking oil over high heat in a large skillet. Working in batches so
  you don’t overcrowd the pan, add the beef and vegetables and stir-fry together
  until the meat is browned and cooked through, about 5 to 7 minutes.
• 6 Sprinkle with toasted sesame seeds before serving. You can eat Bulgogi on its
  own or in a lettuce wrap served with Umma’s Ssamjang (Dipping Sauce).

Nutrition Info