¼ cup braggs liquid aminos or wheat free tamari
3-4 garlic cloves minced
2 tablespoons sesame oil
½ cup pineapple juice
¼ teaspoon red pepper flakes
¼ teaspoon fresh grated ginger
A few shakes of black pepper
3 green onions, sliced
Meat and Veggies
2 pounds tri-tip or ribeye, sliced into very thin strips
1 head of green cabbage, shredded
3 tablespoons coconut oil
In a large mixing bowl, whisk all marinade ingredients together. Thinly slice the ribeye or tri-tip and place into the bowl of marinade. Using your hands rub the marinade into the meat. Marinate for at least 15-30 minutes in the fridge. While the beef is cooking, heat the coconut oil in a large skillet and saute the shredded cabbages over medium heat until the cabbage is soft, remove from heat and set aside. Add the beef and all of the marinade into another large skillet and cook over medium to medium high heat just until the thin slices of meat are browned.
Serve the Bulgogi over a scoop of cooked shredded cabbage topped with a sprinkle of sesame seeds and a few more diced green onions if desired. Also good with a few drops of Sriracha!!
Recipe and photo compliments of Everyday Paleo.