Beef Bulgogi

Lately I have been craving some oriental food, and so I decided on Korean! I have never cooked a Korean dish before, or even had Korean food (that I know of). One of the fun things about cooking is the experimentation aspect. I wanted to try a new dish and so I just decided to try my hand at a new cuisine as well! This dish was super easy and I served it with Cumin Roasted Carrots and Riced Cauliflower. I also made a side of rice for Adam. I got this recipe from EveryDay Paleo and you can find the site link over on the right.

Ingredients:

Marinade-

• 1/4 cup coconut aminos
• 4 cloves garlic, minced
• 2 Tbsp sesame oil
• 1/2 cup pineapple juice
• 1/4 tsp red pepper flakes
• 1/4 tsp fresh grated ginger
• A pinch of black pepper
• 3 green onions, sliced

Meat & Veggies-

• 2 lbs rib eye (or other cut), sliced thin
• 1 head of green cabbage
• 3 Tbsp coconut oil

Instructions:

1. In a large mixing bowl, whisk all Marinade ingredients together. Thinly slice the rib eye and add it to the marinade. Using your hands, rub the marinade into the meat and then let meat marinade in fridge for 20-30 mins. 
2. Shred the cabbage (I used my food processor - so easy!)
3. While the meat is in the fridge, heat coconut oil in a large skillet over medium heat. Saute the shredded cabbage until soft, then remove cabbage from skillet and set aside
4. Add the beef and marinade to the skillet and cook over medium to medium high heat until the thin slices have been browned (or cooked to your preference)
5. Serve the Bulgogi over a scoop of cabbage with a few sprinkles of sesame seeds and a few extra green onions if desired.