I've always been a fat-kid on the inside so it's no surprise that one of my favorite memories of living in South Korea (besides the shopping) is the food. Perhaps not so much the Kimchi, I never did get used to the strong odor, but the Beef Bulgogi was always a favorite. Going into the traditional Korean restaurants with tables low to the floor and sitting on the pillowed floor was always a delight. This version of Beef Bulgogi cuts out the refined sugar but keeps the delicious flavor.
- 1 lb grass-feed sirloin (shaved / thin sliced; you can often get this at an Asian Supermarket or just ask your local butcher)
- 1 sliced yellow onion
- 1 cup sliced mushrooms
- 1/3 cup coconut aminos
- 1/4 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 tablespoon minced garlic
- 2 tablespoons raw honey
- 1 teaspoon ginger powder
- 4 green onions chopped
- 1 tablespoon sesame oil
In a bowl, mix marinade & beef. Cover & refrigerate 2 hours or overnight.
Throw yellow onions and mushrooms in a large wok over medium heat. Saute until onions are translucent.
This process is called flash searing: Crank up the heat to the highest setting and add meat. Because this is cooking on a high setting it will need to be constantly stirred to prevent burning/overcooking. Meat should be done in 3-5 minutes, depending on how well done you prefer it. The high heat setting ensures that the meat is tender & juicy.
Remove from stove & garnish with green onions.
I served this with a bed of Paleo Cauliflower Fried "Rice". Recipe for coming soon.
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