1lbbeef sirloin or any other tender cuts that are well marbled
1/2mediumpear, preferably Asian pearcut into chunks
2tbspapple cider vinegar or coconut vinegar
1/4tspground black pepper
2green onionssliced in 1" pieces
1 tbsptoasted sesame seedsfor serving
Place the beef in the freezer for 30 minutes, then take it out and slice it thinly, about 1/16 to 1/8 inch thick.
Place the coconut aminos, pear, sesame oil, ginger, garlic, vinegar, sea salt, and black pepper in a high-powered blender. Blend well until liquified.
Combine the sliced beef and the marinade in a large bowl. Toss and massage together with your hand until all the beef slices are covered in the marinade. Cover and marinade in the refrigerator for 1 hour to overnight.
When you are ready to cook the beef, remove it from the marinade, shaking off the excess. Slice the onion, green onions and carrot, and combine the vegetables with the meat.
Heat the cooking oil over high heat in a large skillet. Working in batches so you don't overcrowd the pan, add the beef and vegetables and stir fry together until the meat is browned and cooked through, about 5 to 7 minutes.
Sprinkle with toasted sesame seeds before serving. You can eat Bulgogi on its own or in a lettuce wrap served with Ssamjang (Page 178)
To make the recipe keto-friendly, leave out the Asian pear and serve over cauli-rice or over zoodles or lettuce wrap.
Korean BBQ Beef Bulgogi https://www.drkarenslee.com/korean-bbq-beef-bulgogi/