NUTRITION

SERVINGS

INGREDIENTS

6 oz Flank steak

2 tbsp Coconut aminos

0.5 tsp Toasted sesame oil

1 tsp Raw honey

1 clove Garlic

1 tsp Fresh ginger

0.25 cup Cooked jasmine rice

0.5 cup Cabbage kimchi

0.25 cup English cucumber

1 tbsp Green onion

0.5 tsp White sesame seeds

0.5 tsp Avocado oil

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Thinly slice the flank steak against the grain into bite-sized strips and season lightly with sea salt and black pepper.

• 2

  In a small glass bowl, whisk together the coconut aminos, toasted sesame oil, raw honey, minced garlic, and grated ginger to create the marinade.

• 3

  Place the steak in a shallow dish, pour the marinade over it, and toss to coat; let it sit for at least 15 minutes.

• 4

  Heat the avocado oil in a large cast-iron skillet over high heat until shimmering.

• 5

  Add the beef to the skillet in a single layer, working in batches if necessary, and sear for 2 minutes per side until deeply browned and caramelized.

• 6

  Place the cooked jasmine rice in the center of a bowl and top with the hot bulgogi beef.

• 7

  Arrange the cabbage kimchi and sliced English cucumber around the beef.

• 8

  Garnish the dish with sliced green onions and white sesame seeds before serving.