BULGOGI KOREAN BEEF BBQ #dinner #bbq #beef #shrimp #food

Bulgogi is prepared Korean meat BBQ, and it's one of the most well known customary Korean plans (for truly freakin' valid justification). Paper slender cuts of hamburger get hurled in a tart, pear-improved marinade, at that point pan-seared with carrots and onions until fresh. It's delicious and delicate and in a flash addictive.

Cameron and I had it over cauliflower rice for "counterfeit out Friday" while the children noshed on pizza and genuinely? I didn't miss pizza night one piece.

Obviously I totes didn't build up this formula – true Asian cooking is without a doubt not right up my alley. This bulgogi formula is straight from the pages of the new cookbook Korean Paleo by the uber-gifted Jean Choi of What Great Grandma Ate. I've been following Jean for quite a while, and have spent numerous hours slobbering over her manifestations.

Jean's blog isn't constrained to Korean food (there's actually something for everybody), except I was excited when she propelled Korean Paleo. Cameron and I are large aficionados of most Asian cooking, so finding a confided in asset for real Korean plans that are likewise gluten free, grain free, and soy free was a distinct advantage for our week after week supper arranging.

Also try our recipe : Mozzarella Bruschetta Chicken #dinner #chicken #mozzarella #easy #food

Ingredients :

1 lb beef sirloin thinly sliced
6 tbsp coconut aminos
1/2 medium pear (preferably korean pear) diced into chunks
2 tsp sesame oil
1" knob fresh ginger
3 cloves garlic peeled
2 tbsp apple cider vinegar
1/2 tsp sea or kosher salt
1/2 tsp cracked black pepper
1 medium onion sliced
2 green onions sliced into 1" pieces
1 large carrot shaved and thinly sliced
1 tbsp olive oil
1 tbsp sesame seeds for garnish

Instructions :

Place the beef in the freezer for 30 minutes. Remove from the freezer and slice thinly against the grain, 1⁄16 to 1⁄8 inch thick.
Place the coconut aminos, pear, sesame oil, ginger, garlic, apple cider vinegar, sea salt and black pepper in a blender. Blend well until liquified and smooth.
Combine the sliced beef and the marinade in a large bowl. Massage the beef and marinade with your (clean) hands until the beef slices are covered in the marinade. Cover and marinate in the refrigerator for 1 hour, or up to overnight.
When you are ready to cook the beef, remove it from the marinade, shaking off the excess drippings. Add the sliced onions, carrots, and green onions to the meat and toss to combine.
Heat the olive oil over high heat in a 10" cast iron skillet. Working in batches so you don’t overcrowd the pan, add the beef and vegetables and stir-fry until the meat is browned and cooked through, 5-7 minutes.
Transfer the beef to a serving bowl, and sprinkle with toasted sesame seeds before serving. Enjoy on its own, over cauliflower rice, or in lettuce wraps with Ssamjang dipping sauce.

Source : bit.ly/36sNW0l