NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

0.33 cup Cooked jasmine rice

2 tbsp Coconut aminos

1 tsp Toasted sesame oil

0.5 tsp Honey

1 clove Garlic

1 tsp Fresh ginger

0.25 cup Yellow onion

1 stalk Green onion

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Thinly slice the flank steak against the grain into very thin bite-sized strips.

• 2

  In a medium bowl, whisk together the coconut aminos, toasted sesame oil, honey, minced garlic, grated ginger, sea salt, and black pepper.

• 3

  Add the beef strips and thinly sliced yellow onions to the marinade, tossing well to coat, and let marinate for at least 15 minutes.

• 4

  Heat a large cast-iron skillet or wok over high heat until it is screaming hot.

• 5

  Add the beef and onions to the skillet in a single layer, working in batches if necessary to avoid crowding the pan.

• 6

  Sear the beef for 2-3 minutes without moving it much, allowing the edges to become deeply browned and caramelized.

• 7

  Remove from heat and serve the beef bulgogi over the warm jasmine rice.

• 8

  Garnish the dish with thinly sliced green onions and toasted sesame seeds for a final crunch.