Asian Beef Bulgogi Recipe

Keto Beef Bulgogi • Low Carb with Jennifer

WEBOct 9, 2019 · Instructions. Slice the steak very thinly with a sharp knife. You can make this a bit easier by freezing the steak for about 30 minutes …

1. Slice the steak very thinly with a sharp knife.
2. You can make this a bit easier by freezing the steak for about 30 minutes before slicing.
3. In a large bowl, combine the soy sauce, brown sugar, sesame oil, garlic and ginger.
4. Add in the thinly sliced steak and toss to coat.

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Whole30 Bulgogi (Healthy Korean Beef BBQ) Our …

WEBJan 16, 2019 · Remove from the freezer and slice thinly against the grain, 1⁄16 to 1⁄8 inch thick. Place the coconut aminos, pear, sesame oil, …

1. Place the beef in the freezer for 30 minutes. Remove from the freezer and slice thinly against the grain, 1⁄16 to 1⁄8 inch thick.
2. Place the coconut aminos, pear, sesame oil, ginger, garlic, apple cider vinegar, sea salt and black pepper in a blender. Blend well until liquified and smooth.
3. Combine the sliced beef and the marinade in a large bowl. Massage the beef and marinade with your (clean) hands until the beef slices are covered in the marinade. Cover and marinate in the refrigerator for 1 hour, or up to overnight.
4. When you are ready to cook the beef, remove it from the marinade, shaking off the excess drippings. Add the sliced onions, carrots, and green onions to the meat and toss to combine.

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lowcarb beef bulgogi {glutenfree + sugarfree}

WEBApr 14, 2020 · Layer a few paper towels on a plate, and working in sections, place the meat onto the paper towels and pat the meat dry. …

1. Place the meat in the freezer for about 30 minutes. This short freeze will make it easier to thinly slice the meat.
2. In a large bowl, combine all of the ingredients, except for the coconut oil, scallions and sesame seeds. (There's no need to cut the chipotle pepper, it can sit in the marinade whole). Stir the marinade and adjust to taste, if needed.
3. Remove the beef from the freezer and slice it into thin strips, about 1/2 an inch thick. Cut crosswise, slicing the long strips in half. Place all the meat in the large bowl, tossing it in the marinade until it's evenly coated. Refrigerate for 30 minutes (see notes if using flank steak-it'll need to marinate longer), turning the meat in the marinade about halfway through.
4. When the meat is done marinating, heat the coconut oil in a skillet over medium-high heat. You want it really hot.

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