Beef Bulgogi
Bulgogi literally means “fire meat” and let me tell you, this paleo version is FIRE. I absolutely love this recipe. I think perhaps the secret weapon in this recipe is kiwi. Yes, reread this if you must, kiwi. Fun fact: using 1/2 kiwi per 5 lbs of meat is nature’s best tenderizer. You are welcome, this trick has changed the way I cook. No longer will I use synthetic tenderizer that has no expiration date, just a run of the mill kiwi. The other fun fact I can offer with this recipe is to put your meat in the freezer about two hours before you slice it. Having it partially frozen will help you have better control at slice thickness.
Ingredients:
Two medium size rib eye, top sirloin, flank, or fillet steak (slightly frozen- one to two hours in freezer)
1/4 cup coconut aminos
1/2 kiwi
3 TBSP coconut palm sugar
1/2 cup sesame oil
2 TBSP minced garlic
1 TBSP minced ginger
1 TBSP sesame seeds
3 green onion stalks- diced
1 large head cauliflower
1 TBSP avocado oil
Instructions:
Add coconut aminos, kiwi, sugar, oil, garlic, ginger, and sesame seeds into a bowl and mix to combine.
Slice steak against the grain as thin as possible. It helps if the steak is slightly frozen. Add sliced steak to the marinade and place in the fridge. The longer the meat sits, the richer the flavor.
When ready to cook, let the steak sit at room temperature for 30 minutes prior to cooking.
Place skillet on the stove over medium-high heat.
Cook steak in batches. DO NOT OVERCROWD THE MEAT. It is important for the strips to have carmelization on the edges.
Cover with foil and set aside.
Wash and thoroughly dry cauliflower, then remove all greenery.
Cut cauliflower into medium size chunks, and use the grater attachment to grate the cauliflower into “rice” using the food processor. If you do not own a food processor, cut cauliflower into larger chunks, and use the medium-sized holes of a box grater.
Transfer to a clean towel or cheese cloth and press to remove any excess moisture which can sometimes make your dish soggy.
Once you have your cauliflower “rice”, saute in a large skillet over medium heat in avocado oil.
Place cauliflower in a bowl, cover with beef bulgogi and top with diced green onions.
Enjoy!
