GERD Friendly Paleo Bulgogi
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb beef sirloin or ribeye, very thinly sliced (about ⅛ inch thick)
For the marinade
- ½ medium asian pear, peeled and roughly chopped
- ⅓ cup coconut aminos
- 2 tbsp toasted sesame oil
- 1 tbsp honey
- 1 tbsp fresh ginger, peeled and grated
- 4 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - ½ tsp black pepper
Ingredient noteBlack pepper can worsen reflux in some people, but the small amount in this recipe (~1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For cooking
- 1 tbsp avocado oil
For serving
- 4 scallions, thinly sliced (green parts only)
Ingredient noteScallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!