Paleo Bulgogi Lettuce Wraps with Avocado

Ingredients

• 1 lb Beef Sirloin
• 1/4 cup Coconut Aminos
• 1/2 medium Pear
• 3 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Sesame Oil
• 3 stalks Green Onions
• 1 head Lettuce Leaves
• 2 medium Avocado
• 1 tbsp Sesame Seeds

Instructions

1. 1Slice the 1 lb Beef Sirloin thinly against the grain into pieces about 1/4-inch thick.
2. 2In a blender or food processor, combine the 1/4 cup Coconut Aminos, 1/2 medium Pear (peeled and cored), 3 cloves Garlic (peeled), 1 tbsp Ginger (peeled), and 1 stalk of the 3 Green Onions (trimmed and roughly chopped). Blend until the mixture is completely smooth.
3. 3Place the sliced 1 lb Beef Sirloin in a medium bowl. Pour the blended marinade over the beef and toss well to ensure every piece is coated. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
4. 4Heat 2 tbsp Sesame Oil in a large skillet over medium-high heat, which is about 375°F (190°C).
5. 5Add the marinated beef to the hot skillet in a single layer, cooking in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, until the beef is browned and cooked through. The internal temperature should reach 160°F (71°C).
6. 6Arrange the 1 head Lettuce Leaves on a serving platter.
7. 7Prepare the 2 medium Avocados by halving them, removing the pits, and slicing them.
8. 8Thinly slice the remaining 2 stalks of the 3 Green Onions.
9. 9Fill each of the 1 head Lettuce Leaves with the cooked bulgogi beef, add slices of the 2 medium Avocado, and sprinkle with the remaining sliced 3 Green Onions. Finally, sprinkle the 1 tbsp Sesame Seeds over the top.
10. 10Serve the Paleo Bulgogi Lettuce Wraps immediately.

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