1lbbeef sirloin or any other tender cuts that are well marbled
Marinade
6tablespooncoconut aminos
½mediumpear, preferably Asian pearcut into chunks
2teaspoonsesame oil
1inchfresh ginger
3clovesgarlicpeeled
2tablespoonapple cider vinegar or coconut vinegar
½teaspoonsea salt
¼teaspoonground black pepper
1mediumonionsliced
2green onionssliced in 1" pieces
1carrotsliced
1tablespooncooking oil
1 tablespoontoasted sesame seedsfor serving
Instructions
Place the beef in the freezer for 30 minutes, then take it out and slice it thinly, about 1/16 to ⅛ 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)
Notes
To make the recipe keto-friendly, leave out the Asian pear and serve over cauli-rice or over zoodles or lettuce wrap.