Paleo Korean Beef Bulgogi
Savor the bold and irresistible flavors of Paleo Korean Beef Bulgogi, a healthier spin on the classic Korean dish that's perfectly tailored for Paleo enthusiasts. Made with tender, thinly sliced ribeye steak, this recipe features a naturally sweet and savory marinade crafted from coconut aminos, grated pear, onion, garlic, fresh ginger, and honey. The beef is seared to perfection in coconut or avocado oil, delivering a caramelized exterior and juicy interior that's bursting with authentic flavor. Finished with a sprinkle of green onions and sesame seeds, this dish is ideal served alongside cauliflower rice or nestled into lettuce wraps for a complete Paleo-friendly meal. Ready in about 25 minutes, it's a quick, gluten-free, and dairy-free delight that proves you don't need soy or refined sugars to enjoy rich, Asian-inspired cuisine! Perfect for weeknight dinners or special occasions, this Paleo Korean Beef Bulgogi is a flavorful crowd-pleaser that will instantly transport your taste buds.
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Recipe Information
Ingredients
- 1 pound beef ribeye steak
- 0.25 cup coconut aminos
- 1 medium pear, finely grated
- 0.5 medium onion, finely grated
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 0.5 teaspoon black pepper
- 2 tablespoons green onions, sliced
- 1 tablespoon sesame seeds
- 1 tablespoon coconut oil or avocado oil
Instructions
Freeze the beef ribeye steak for about 30 minutes until it's firm but not frozen solid. This will make slicing easier.
Thinly slice the beef against the grain into strips about 1/8-inch thick.
In a large bowl, combine the coconut aminos, grated pear, grated onion, minced garlic, minced ginger, honey, sesame oil, and black pepper to create the marinade.
Add the sliced beef to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for the best flavor.
Heat the coconut oil or avocado oil in a large skillet over medium-high heat.
Drain the excess marinade from the beef and discard the marinade.
Add the beef slices to the hot skillet in a single layer. Cook in batches if necessary to avoid overcrowding.
Sear the beef for about 2-3 minutes on each side until browned and cooked through.
Remove from heat and garnish with sliced green onions and sesame seeds before serving.
Serve the Paleo Korean Beef Bulgogi hot, alongside cauliflower rice or lettuce wraps for a complete Paleo meal.
Nutrition Facts
Calories |
1733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 1372 mg | 60% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 66.8 g | ||
| Protein | 110.9 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2043 mg | 43% | |
*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.
