Beef Bulgogi
Ingredients
The beef
-
1
pound
ribeye or sirloin (thinly sliced)
-
½
medium
onion (thinly sliced)
-
2
cloves
garlic (minced)
-
1
small
carrot (julienned)
-
2
green onions
chopped
-
optional
sesame seeds (for garnish)
The marinade
-
¼
cup
coconut aminos
-
2
tablespoons
honey (or maple syrup)
-
1
teaspoon
grated fresh ginger
-
1
teaspoon
crushed red pepper flakes
-
¼
teaspoon
black pepper
Instructions
- Whisk together all marinade ingredients in a bowl and set aside.
- If the beef is not thinly sliced, freeze for 20 to 30 minutes for easier slicing, then slice against the grain.
- Combine the sliced beef with the marinade in a bowl or Ziplock bag, ensuring all beef is coated. Cover and refrigerate for at least 30 minutes.
- Heat a large skillet or grill pan over medium-high heat, adding oil if necessary to prevent sticking.
- Add the marinated beef and sliced onions to the skillet, cooking for 3 to 4 minutes until beef is cooked through and caramelized. Add julienned carrots.
- Stir in minced garlic and chopped green onions, cooking for an additional 1 to 2 minutes until fragrant.
- Transfer the beef bulgogi to a serving plate and garnish with sesame seeds and additional green onions if desired.
Nutrition Facts (estimated)
Servings
4 servings
Calories
202
Total fat
5g
Total carbohydrates
11g
Total protein
25g
Sodium
424mg
Cholesterol
69mg
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