Soy-Free Bulgogi Beef and Rice Bowl

Ingredients

• 1 pound Thinly Sliced Beef (Ribeye or Sirloin)
• 4 tablespoons Coconut Aminos
• 2 tablespoons Brown Sugar
• 4 cloves Garlic
• 1 tablespoon Ginger
• 1 tablespoon Sesame Oil
• 0.5 teaspoon Ground Black Pepper
• 4 cups Cooked Rice
• 2 stalks Green Onions
• 1 tablespoon Sesame Seeds
• 2 tablespoons Avocado Oil

Instructions

1. 1In a medium bowl, combine the 4 tablespoons of coconut aminos, 2 tablespoons of brown sugar, 4 cloves of minced garlic, 1 tablespoon of grated ginger, 1 tablespoon of sesame oil, and 0.5 teaspoon of ground black pepper. Whisk these ingredients together until the brown sugar is dissolved to create the soy-free Bulgogi marinade.
2. 2Add the 1 pound of thinly sliced beef to the marinade. Use your hands or tongs to mix everything together, making sure every piece of beef is coated. Let the beef marinate for at least 15 minutes at room temperature, or cover the bowl and place it in the refrigerator for longer to develop more flavor.
3. 3Place a large skillet or wok over medium-high heat. Add the 2 tablespoons of avocado oil to the skillet and let it heat up until it shimmers, which should take about 1-2 minutes. The oil should be hot enough that a drop of water sizzles immediately.
4. 4Carefully add the marinated beef to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook the beef for 3-5 minutes per side, stirring occasionally, until it is browned and slightly caramelized. The beef is done when it reaches an internal temperature of 160°F (71°C).
5. 5While the beef is cooking, divide the 4 cups of cooked rice among four serving bowls.
6. 6Once the beef is cooked, spoon the Bulgogi beef over the rice in each bowl.
7. 7Chop the 2 stalks of green onions. Sprinkle the chopped green onions and 1 tablespoon of sesame seeds over the Bulgogi beef in each bowl.
8. 8Serve the Soy-Free Bulgogi Beef and Rice Bowls immediately.

Substitutions

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