Eosinophilic Esophagitis Friendly Paleo Bulgogi
Total time1 hr 35 min
Prep time20 min
Cook time15 min
4.9(23)
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Learn more āIngredients
4 servings
For the beef
- 1 Ā½ lb beef sirloin or ribeye, very thinly sliced (about ā inch thick)
For the marinade
- Ā½ medium asian pear, peeled and roughly chopped
- ā cup coconut aminos
- 2 tbsp toasted sesame oil
- 1 tbsp honey
- 1 tbsp fresh ginger, peeled and grated
- 4 cloves garlic, minced
- Ā½ tsp black pepper
For cooking
- 1 tbsp avocado oil
For serving
- 4 scallions, thinly sliced (green parts only)
- 1 tbsp sesame seeds
- 1 head butter lettuce, leaves separated (optional)
Instructions
- 1
Combine the Asian pear, coconut aminos, sesame oil, honey, grated ginger, minced garlic, and black pepper in a blender or food processor. Blend until smooth.
- 2
Place the thinly sliced beef in a large mixing bowl and pour the marinade over it. Toss well to coat every slice. Cover and refrigerate for at least 1 hour and up to 8 hours.
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