Low Histamine Paleo Bulgogi
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb beef sirloin or ribeye, very thinly sliced (about ⅛ inch thick)
Ingredient noteHistamine levels rise the longer meat sits after butchering. Buy beef as fresh as possible, ideally flash-frozen, and cook it promptly.
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
Ingredient noteSmall amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 3/4 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 4 cloves garlic, minced
- ½ tsp black pepper
For cooking
- 1 tbsp avocado oil
Chef's tipUse the same amount. Choose a refined, neutral-tasting oil that suits the recipe's heat level.
For serving
- 4 scallions, thinly sliced (green parts only)
- 1 tbsp sesame seeds
Ingredient noteLow histamine diets often limit nuts and seeds. The small portion per serving here is likely tolerated. If you prefer to always avoid sesame seed, please tap it and change its rating to Red.
- 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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