Whole30 Beef Bulgogi
Delight your taste buds with this Whole30 Beef Bulgogi, a healthier spin on the beloved Korean classic that's bursting with bold, umami flavors. Perfectly thin slices of tender beef sirloin or ribeye are marinated in a savory blend of coconut aminos, fresh grated pear, garlic, and ginger, ensuring each bite is packed with tantalizing sweetness and a hint of spice from red pepper flakes. This Whole30-compliant recipe swaps traditional soy sauce for coconut aminos, making it both gluten-free and paleo-friendly. Cooked to perfection in sesame oil and garnished with sesame seeds and sauteed green onions, this dish is wonderfully aromatic and irresistible. Serve it in crisp lettuce wraps for a fresh and satisfying low-carb, dairy-free meal that’s ready in just 30 minutes. Whether you're meal prepping or feeding a crowd, this beef bulgogi is guaranteed to become a new family favorite!
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Recipe Information
Ingredients
- 1 pound beef sirloin or ribeye
- 0.5 cup coconut aminos
- 1 medium, grated pear
- 4 minced garlic cloves
- 2 teaspoons, grated fresh ginger
- 0.5 teaspoon red pepper flakes
- 4 sliced green onions
- 2 tablespoons sesame oil
- 2 tablespoons sesame seeds
- 0.5 teaspoon black pepper
- 8 large lettuce leaves
Instructions
Slice the beef sirloin or ribeye into thin strips, about 1/8 to 1/4 inch thick. Partially freezing the meat can help make slicing easier.
In a large mixing bowl, combine the coconut aminos, grated pear, minced garlic, grated ginger, red pepper flakes, and black pepper to create the marinade.
Add the sliced beef to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
Heat a large skillet over medium-high heat. Add the sesame oil to the pan.
Once the oil is hot, add the marinated beef in batches, ensuring not to overcrowd the pan. Cook each batch for about 2-3 minutes on each side, until the beef is browned and cooked through.
Remove the beef from the skillet and set aside. Repeat until all the beef is cooked.
In the same skillet, add the sliced green onions and saute for about 1-2 minutes until slightly wilted. Return the beef to the skillet to warm through.
Garnish the cooked beef with sesame seeds.
Serve the beef bulgogi wrapped in large lettuce leaves as a healthy, Whole30-friendly wrap.
Nutrition Facts
Calories |
1568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.2 g | 119% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 16.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2436 mg | 106% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 43.5 g | ||
| Protein | 111.7 g | 223% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 176 mg | 14% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2100 mg | 45% | |
*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.
