Beef Bulgogi
This Korean dish is sweet, savory, and satisfying. This goes well with cauliflower rice and roasted broccoli.
Servings 2
Calories 671kcal
Ingredients
- 2 1/2 tbsp gluten-free soy sauce or coconut aminos
- 2 tbsp green onion chopped
- 2 tbsp roasted sesame seeds crushed
- 2 tbsp asian pear grated
- 2 tbsp powdered monk fruit
- 1 tbsp garlic minced
- 1 tbsp sesame oil
- 1 tsp black pepper ground
- 1 lb. ribeye steak sliced to 1/16 inch
- 1 tbsp avocado oil
Instructions
- In a bowl, combine marinade ingredients and add beef. Mix well and refrigerate beef for about 1 hour and up to 24 hours. The asian pear has enzymes that tenderize the meat so the longer you leave it, the more tender it becomes. However, if you leave it longer than 24 hours, the meat will become too soft.
- Heat a cast iron pan over high heat. When hot, add avocado oil and spread marinated meat over surface. When the meat looks 2/3 cooked and is nicely browned, flip it over and brown the other side.
Notes
Freeze the ribeye for an hour to two to make it easier to slice thin. You can also grill the beef rather than pan searing it.
Nutrition
Calories: 671kcal | Carbohydrates: 7g | Protein: 50g | Fat: 51g | Saturated Fat: 17g | Cholesterol: 138mg | Sodium: 1378mg | Potassium: 698mg | Fiber: 2g | Sugar: 1g | Vitamin A: 94IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 6mg