Bulgogi Beef
Beef, JERF, Keto, Paleo, Whole 30, Korean
Ingredients
1 medium Asian pear, peeled, cored, and roughly chopped (about 8 oz)
½ medium onion, roughly chopped
8 garlic cloves, peeled
2 inch piece fresh ginger, peeled, roughly chopped
⅓ cup coconut aminos
Diamond Crystal kosher salt
¼ teaspoon freshly ground black pepper
1½ pounds thinly sliced steak
2 teaspoons toasted sesame oil
2 tablespoons avocado oil, divided
1 tablespoon toasted sesame seeds
2 green onions, thinly sliced
Directions
MAKE THE MARINADE:
In a high speed blender, add the Asian pear, chopped onion, garlic, ginger, coconut aminos, 1½ teaspoons of Diamond Crystal kosher salt, and black pepper. Blitz until smooth.
MARINATE THE BEEF:
Place the thinly sliced steak in a large bowl and pour in the marinade and sesame oil. Toss well to combine.
Cover the bowl and marinate in the refrigerator for at least 1 hour and up to 24 hours.
COOK THE BULGOGI:
Heat a large skillet over medium high heat. When it’s hot, swirl in 1 tablespoon of the oil. Shake off the excess marinade and cook the marinated beef in a single layer in the hot pan. You’ll need to cook the meat in a few separate batches.
Cook the meat until it’s lightly browned, about 2 minutes on each side depending on the thickness.
Transfer to a serving dish and repeat the process with the remaining beef. Sprinkle on the sesame seeds and sliced scallions before serving. Dig in!
Notes
Leftovers can be stored in a sealed container in the fridge for up to 4 days or frozen for up to 3 months.
To keep your meal low carb and Whole30, serve the bulgogi with cauliflower rice, lettuce leaves, and Korean side dishes (e.g. kimchi, Korean Cucumber Salad, or Korean spinach dish).
Can’t find an Asian pear? You can use a regular pear or even a kiwi. Fuji apple is also a fine option for the marinade.
Nutrition
Calories: 392kcal | Carbohydrates: 17g | Protein: 39g | Fat: 18g | Saturated Fat: 4g | Fiber: 3g | Sugar: 6g