Paleo Bulgogi Beef
Elevate your weeknight dinner game with this irresistible Paleo Bulgogi Beef recipe—a mouthwatering, gluten-free twist on the classic Korean dish! Tender beef sirloin is infused with bold, savory flavors from a marinade bursting with coconut aminos, fresh ginger, garlic, and a touch of grated apple for natural sweetness. Sautéed with crisp julienned carrots and red bell peppers, this dish combines protein and vibrant veggies for a well-rounded, paleo-friendly feast. Finished with a sprinkle of sesame seeds for added texture and nutty flavor, this quick and easy recipe, ready in just 30 minutes, is perfect for pairing with cauliflower rice or a crisp side salad. Whether you're following a paleo diet or simply craving a healthier take on Bulgogi beef, this recipe is sure to impress!
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Recipe Information
Ingredients
- 1 pound Beef sirloin, thinly sliced
- 0.5 cup Coconut aminos
- 4 stalks Green onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Sesame oil
- 0.5 medium Apple, finely grated
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, julienned
- 0.5 teaspoon Red pepper flakes
- 0.25 teaspoon Black pepper
- 1 tablespoon Sesame seeds, for garnish
- 1 tablespoon Coconut oil
Instructions
In a large mixing bowl, combine the coconut aminos, green onion, minced garlic, grated ginger, sesame oil, grated apple, red pepper flakes, and black pepper to create the marinade.
Add the thinly sliced beef sirloin to the marinade, ensuring all pieces are coated well. Cover the bowl and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.
Once marinated, heat a large skillet over medium-high heat. Add the coconut oil and allow it to melt and coat the skillet evenly.
Add the marinated beef to the skillet in batches to avoid overcrowding, ensuring an even sear. Cook each batch for about 2-3 minutes on each side or until cooked through.
In the same skillet, add the julienned carrot and red bell pepper. Stir-fry for about 3-4 minutes until the vegetables are just tender but still crisp.
Return all the cooked beef back to the skillet with the vegetables and toss to combine, ensuring everything is heated through.
Transfer the Paleo Bulgogi Beef to a serving dish and sprinkle with sesame seeds as garnish.
Serve hot, optionally accompanied by cauliflower rice or a fresh salad.
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.6 g | 148% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2463 mg | 107% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 43.8 g | ||
| Protein | 123.7 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2336 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
