Soy-Free Bulgogi with Zucchini Noodles

Instructions

1. 1In a medium bowl, combine the 4 tablespoons of coconut aminos, the 0.5 medium pear (grated), 3 cloves of garlic (minced), 1 teaspoon of ginger (minced), 1 tablespoon of sesame oil, 1 tablespoon of brown sugar, and 0.5 teaspoon of black pepper. Whisk everything together until it is well combined.
2. 2Add the about 680 g of thinly sliced beef sirloin to the bowl with the marinade. Use your hands or a spoon to toss the beef until every piece is evenly coated. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes.
3. 3Place a large skillet or wok over medium-high heat. Add the 1 tablespoon of avocado oil to the skillet and let it heat up until it shimmers, about 1 minute. The oil should be hot but not smoking.
4. 4Carefully add the marinated beef to the hot skillet. Spread the beef out in a single layer as much as possible. Stir-fry the beef for 3 to 5 minutes, stirring occasionally, until it is cooked through and has developed a slightly caramelized appearance.
5. 5While the beef is cooking, or just after, lightly sauté the 4 medium zucchini noodles in a separate pan over medium heat for 2 to 3 minutes, or until they are just tender. Be careful not to overcook them, as they can become mushy.
6. 6Divide the cooked zucchini noodles among four plates. Spoon the cooked bulgogi beef over the zucchini noodles.
7. 7Garnish the dish with the 2 stalks of chopped green onions and 1 tablespoon of sesame seeds before serving.

Substitutions

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