Serves 4
85 min
Bulgogi
Recipe GLPRc0d5a00454fdc9
Tender, caramelized beef strips marinated in a sweet and savory Asian pear-based sauce with garlic, ginger, and sesame. This paleo-friendly Korean classic is quick-cooking and bursting with umami flavor. Serve over vegetables or with lettuce wraps for a satisfying main course.
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Ingredients
1 medium Asian pear, peeled, cored, and roughly chopped (about 8 oz)
½ medium onion, roughly chopped
8 garlic cloves, peeled
2 inch piece fresh ginger, peeled and roughly chopped
⅓ cup coconut aminos
1½ teaspoons Diamond Crystal kosher salt
¼ teaspoon freshly ground black pepper
1½ pounds thinly sliced steak
2 teaspoons toasted sesame oil
2 tablespoons avocado oil, divided
1 tablespoon toasted sesame seeds
2 green onions, thinly sliced
Directions
Combine the Asian pear, onion, garlic, ginger, coconut aminos, kosher salt, and black pepper in a high-speed blender. Blend until the mixture reaches a completely smooth consistency.
Place the thinly sliced steak into a large bowl. Pour the blended marinade and sesame oil over the beef and toss thoroughly until all pieces are well coated.
Cover the bowl and refrigerate for at least 1 hour, or up to 24 hours for deeper flavor development.
Heat a large skillet over medium-high heat until hot. Add 1 tablespoon of the avocado oil and swirl to coat the pan evenly.
Working in batches to avoid overcrowding, remove beef pieces from the marinade, shaking off any excess liquid. Arrange in a single layer in the hot skillet and sear for about 2 minutes per side, until the exterior is lightly browned and caramelized. The meat will reach safe temperature quickly due to its thin slicing.
Transfer the cooked beef to a serving platter. Repeat with the remaining uncooked beef, adding the second tablespoon of avocado oil to the pan as needed.
Garnish the finished bulgogi with toasted sesame seeds and sliced green onions. Serve immediately.
