Paleo Bulgogi with Zucchini Noodles

Ingredients

• about 680 g Beef sirloin, thinly sliced
• 1/2 cup Coconut aminos
• 1/4 cup Asian pear, grated
• 4 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 2 tbsp Sesame oil
• 1/2 tsp Ground black pepper
• 4 medium Zucchini
• 2 stalks Green onions, sliced
• 1 tbsp Toasted sesame seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the 1/2 cup coconut aminos, 1/4 cup Asian pear (grated), 4 cloves garlic (minced), 1 tbsp ginger (grated), 2 tbsp sesame oil, and 1/2 tsp ground black pepper.
2. 2Add the about 680 g beef sirloin, thinly sliced, to the bowl with the marinade. Use your hands to gently toss the beef, making sure every slice is coated. Cover the bowl and place it in the refrigerator to marinate for at least 2 hours, or preferably overnight.
3. 3Prepare the zucchini noodles using a spiralizer. You should have 4 medium zucchini for this.
4. 4Place a large skillet or wok over high heat. Allow it to get very hot, which should take about 3-5 minutes.
5. 5Carefully add the marinated beef to the hot skillet. Cook the beef in batches to avoid overcrowding the pan, stirring frequently. Cook for about 3-5 minutes per batch, until the beef is browned and cooked through. The internal temperature should reach 63°C. Remove the cooked beef from the skillet and set it aside.
6. 6Add the zucchini noodles to the same hot skillet. Stir-fry the zucchini noodles for 2-3 minutes, until they are slightly tender but still have a little bite. Do not overcook them.
7. 7Return the cooked beef to the skillet with the zucchini noodles. Toss everything together for about 1 minute to heat the beef through.
8. 8Serve the paleo bulgogi with zucchini noodles immediately. Garnish with the 2 stalks of green onions, sliced, and 1 tbsp toasted sesame seeds.

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