Soy-Free Bulgogi with Zucchini Noodles

Ingredients

• 1.5 lbs Beef sirloin, thinly sliced
• 4 tbsp Coconut aminos
• 0.5 medium Pear, grated
• 3 cloves Garlic, minced
• 1 tsp Ginger, minced
• 1 tbsp Sesame oil
• 1 tbsp Brown sugar
• 0.5 tsp Black pepper
• 4 medium Zucchini, spiralized
• 2 stalks Green onions, chopped
• 1 tbsp Sesame seeds
• 1 tbsp Avocado oil

Instructions

1. 1In a bowl, combine coconut aminos, grated pear, garlic, ginger, sesame oil, brown sugar, and black pepper. Mix well.
2. 2Add the thinly sliced beef to the marinade and toss to coat evenly. Marinate for at least 30 minutes in the refrigerator.
3. 3Heat avocado oil in a large skillet or wok over medium-high heat.
4. 4Add the marinated beef and stir-fry for 3-5 minutes, or until the beef is cooked through and slightly caramelized.
5. 5Steam or lightly saute the zucchini noodles until just tender, about 2-3 minutes. Avoid overcooking.
6. 6Serve the bulgogi over zucchini noodles. Garnish with chopped green onions and sesame seeds.

Substitutions

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