Beef Bulgogi
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I love Bulgogi. It’s one of the easiest Asian stir-fry style recipes out there and this particular marinade packs a punch of flavor I can’t help but crave. I have a recipe for Chicken Bulgogi from ages ago, and it was well past time I break into the beef space. If you can’t find Asian pear (also known as apple pear), you can use another type of pear instead or simply substitute a tablespoon of honey or maple syrup. Sometimes I’ll make that substitution even when my grocery store has Asian pears in stock just to save the trouble of grating it if I’m having a particularly low energy moment!
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Beef Bulgogi
Ingredients
Marinade
- 1/4 cup coconut aminos
- 2 tablespoons extra virgin olive oil
- 3 tablespoons maple sugar
- 5 cloves garlic minced
- 1/4 cup Asian pear grated
- ground black pepper omit for AIP
Bulgogi
- 1 1/2 pounds beef thinly sliced
- 3 whole green onions thinly sliced
- 1 small carrot thinly sliced
- 1/2 medium onion thinly sliced
- 1 tablespoon extra virgin olive oil
- toasted sesame seeds omit for AIP
Equipment
Instructions
- Combine the marinade ingredients in a large dish with an airtight lid, then mix in the beef, green onions, carrot, and onion. Marinate at least 8 hours in the fridge.
- In a large skillet over medium-high heat, heat the tablespoon of oil, then cook the marinade mixture 5-7 minutes or until cooked through.
- Serve garnished with sesame seeds.