Beef Bulgogi

Some of the world's most loved dishes translate beautifully to this way of eating, and this Korean-inspired bulgogi is one of them. Thin-sliced beef in a savory-sweet marinade, seared hot and fast, bright with green onion. Proof that eating this way is a whole world of flavor, not a narrowing of it.

Beef is a source of heme iron and zinc, in a form hard to get outside animal foods, both involved in immune regulation and steady energy. The garlic, onion, and green onion bring their aromatic compounds, and coconut aminos carry the savory depth soy usually would. Keep the maple sugar modest so the marinade stays balanced rather than sweet.

Slice the beef thin against the grain and sear it in a hot pan so it caramelizes rather than steams. Serve it right away, hot off the heat.

Ingredients

Marinade:

• 1/4 cup coconut aminos
• 2 tbsp olive oil
• 3 tbsp maple sugar
• 5 garlic cloves, minced
• 1/4 cup grated Asian pear (or another pear variety, or 1 tbsp honey or maple syrup if pear is unavailable)

For the bulgogi:

• 1.5 lbs thinly sliced beef
• 3 green onions, sliced
• 1 small carrot, sliced
• 1/2 medium onion, sliced
• 1 tbsp olive oil

Black pepper and toasted sesame seeds are both omitted here. The original recipe lists them, and both are excluded on AIP Core, so leave them out. The dish stands fully on its own without either.

Method

• In a lidded dish, stir together the coconut aminos, olive oil, maple sugar, garlic, and grated pear until the maple sugar dissolves.
• Add the sliced beef, green onions, carrot, and onion. Turn everything to coat in the marinade.
• Cover and refrigerate at least 8 hours.
• Heat the olive oil in a large pan over medium-high heat.
• Add the whole marinated mixture and stir-fry for 5 to 7 minutes, until the beef is cooked through and lightly caramelized.
• Serve hot.

*Adapted from acleanplate.com*