Ingredients
The following ingredients have 4 Servings
- 1/4 cup coconut aminos
- 3 tablespoons freshly minced ginger
- 2 tablespoons honey
- 2 garlic cloves, minced
- 2 tablespoons sesame oil
- 1/2 pear, grated
- 1 tablespoon coconut vinegar
- 1/2 teaspoon red pepper flakes
- pinch of salt
- 1 1/2 pounds flank or hanger steak, thinly sliced against the grain
- 1 cucumber, sliced very thin with mandolin
- 2 tablespoons coconut vinegar
- 1 teaspoon chili sauce or sriracha
- 1/2 teaspoon raw honey
- pinch of salt
- 1 batch of cauliflower rice
- 3-4 eggs
- black sesame seeds, to garnish
- green onions, sliced, to garnish
- sriracha mayo: 1/2 cup paleo mayo + 2 tablespoons chili sauce or sriracha
Instruction
- Mix together all ingredients for the bulgogi and place marinade in a shallow dish. Add the thinly sliced beef, cover and place in the fridge overnight or at least for 4 hours.
- Remove beef from fridge 30 minutes before cooking. While the beef comes up in temperature, place cucumber along with the rest of the pickle liquid in a jar, shake, then place in the fridge for about 1 hour.
- Place a large sauté pan over medium heat. Add 2 tablespoons of ghee or coconut oil then remove then beef from the marinade and cook beef in a single layer, sprinkle with salt and once browned and slightly crispy, cook on other side. About 2 minutes per side. Continue until all beef is cooked.
- While beef is cooking, make cauliflower rice.
- Lastly, place a small sauté pan over low heat, add 1 tablespoon of ghee or coconut oil, and crack each egg into the pan. Cook low and slow until white are cooked through but yolks are still runny.
- Make each bowl: cauliflower rice, beef bulgogi, egg, pickled cucumbers, sriracha mayo, green onions and sesame seeds.
