NUTRITION

SERVINGS

INGREDIENTS

6 oz flank steak

0.25 cup brown rice

2 tbsp coconut aminos

0.25 tsp toasted sesame oil

1 tbsp Asian pear

1 tsp fresh ginger

1 clove garlic

0.5 cup carrots

2 tbsp green onions

1 tsp sesame seeds

0.25 tsp black pepper

PREPARATION

• 1

  Slice the flank steak against the grain into very thin strips and place them in a medium glass bowl.

• 2

  In a small jar, whisk together the coconut aminos, toasted sesame oil, grated Asian pear, minced ginger, garlic, and black pepper.

• 3

  Pour the marinade over the beef strips, tossing well to coat, and let it sit at room temperature for 20 minutes.

• 4

  Heat a large cast-iron skillet over high heat until it is smoking slightly.

• 5

  Add the marinated beef to the hot skillet in a single layer, searing for 1-2 minutes per side until deeply browned and caramelized.

• 6

  Toss in the shredded carrots for the last 30 seconds of cooking just to soften them slightly.

• 7

  Serve the bulgogi beef and carrots over the cooked brown rice.

• 8

  Garnish with sliced green onions and a sprinkle of sesame seeds before serving.