Whole30 Beef Bulgogi
Gluten-Free, Paleo, Grain-Free, Dairy-Free, Whole30
Servings: 4
Ingredients
- 2 1/2 pounds boneless beef chuck short ribs korean style short ribs, trimmed hangar steak, or ribeye
For the Marinade:
- 2 tablespoons olive or avocado oil
- 1/4 cup coconut aminos
- 2 tablespoons toasted sesame oil
- 1/2 pear grated (I use a microplane)
- 1 teaspoon red boat fish sauce
- 1 1/2 tablespoons rice wine vinegar
- 1 teaspoon minced garlic about 4 cloves
- 1 teaspoon freshly peeled and grated ginger
- 1 teaspoon crushed red pepper flakes or less, to taste
- 1 teaspoon kosher salt to taste
For Serving:
- 1 head bibb lettuce
- kimchi (I like Wildbrine Brand)
- thinly sliced green onions, green parts only
- thinly sliced red onion
Instructions
- Using a sharp knife, Trim off excess fat from the beef. Slice the short ribs into long, thin strips. Place sliced beef in a bowl.
- Add the remaining ingredients to the beef and toss until coated evenly in the marinade.
- Cover and let marinade for at least 4 hours, but preferably all day.
- You can either grill the meat on an outdoor grill, or in a cast iron skillet indoors. Heat the grill or skillet over high heat and get it nice and hot. Cook beef until it is browned on each side but still pink in the center, 2 to 3 minutes per side. Continue until all of the meat is cooked through.
- Serve meat in lettuce cups with kimchi and onions.