Beef Bulgogi
Tenderize the steak with a kitchen mallet then slice up into thin strips.
- Cook1 h
- Total1 h
- Serves5
- LevelEasy
Ingredients
- 1 lb(450g) skirt steak
- 3 tbsp. coconut oil
- 2 tbsp. coconut aminos
- 1 tbsp. apple cider vinegar
- 1 tsp. garlic powder
- 1 tsp. ground ginger
- 1 tsp. salt
- 1 tsp. coconut flour
- 10.5 oz (300g) For serving:
- steamed broccoli
- fried eggs
- sesame seeds and green chili for garnish
- For vegetarian:
- use tempeh or vegetarian crumbles
Preparation
- Tenderize the steak with a kitchen mallet then slice up into thin strips.
- Stir together the coconut aminos and apple cider vinegar, add the beef strips into the mixture and marinate for 10 minutes.
Method
- Heat the coconut oil in a large cast iron skillet. Stir the steak strips in 3 batches into the skillet and cook until browne, for about 3-4 minutes per batch. Place all the cooked strips back to the skillet and sprinkle with coconut flour.
- Add the reserved marinate mixture to the skillet and saute for a few minutes until the beef chucks coated with a brown sauce, remove the beef and add the steamed broccoli to the skillet and warm it through for a few minutes, enjoy the bulgogi with steamed broccoli and half fried eggs.
