Soy-Free Korean Beef Bulgogi with Rice

Ingredients

• 1.5 lbs Beef sirloin, thinly sliced
• 1/4 cup Coconut aminos
• 2 tbsp Brown sugar
• 2 tbsp Sesame oil
• 4 cloves Garlic, minced
• 1 tbsp Ginger, minced
• 1/2 Asian pear, grated
• 1/4 Onion, grated
• 1/4 tsp Black pepper
• 2 Green onions, sliced
• 1 tsp Sesame seeds
• 4 cups Cooked rice

Instructions

1. 1In a medium bowl, combine the 1/4 cup coconut aminos, 2 tablespoons brown sugar, 2 tablespoons sesame oil, 4 cloves minced garlic, 1 tablespoon minced ginger, the grated 1/2 Asian pear, the grated 1/4 onion, and the 1/4 teaspoon black pepper. Whisk everything together until the brown sugar is dissolved and the mixture is well combined.
2. 2Add the 1.5 lbs thinly sliced beef sirloin to the bowl with the marinade. Use your hands or tongs to mix the beef and marinade thoroughly, ensuring every piece of beef is coated. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes, or up to 4 hours.
3. 3Preheat your grill to medium-high heat, which is about 400-450°F (200-230°C). If you don't have a grill, heat a large 12-inch skillet or grill pan over medium-high heat on your stovetop.
4. 4Remove the marinated beef from the refrigerator. Place the beef in a single layer on the preheated grill grates or in the hot skillet, working in batches if necessary to avoid overcrowding the cooking surface. Cook for 2-3 minutes per side, until the beef is cooked through and has a slightly caramelized appearance. The internal temperature should reach 145°F (63°C).
5. 5Serve the cooked bulgogi hot over the 4 cups of cooked rice. Garnish the dish with the 2 sliced green onions and the 1 teaspoon of sesame seeds.

Substitutions

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