Korean-Style Beef Bulgogi

Ingredients

• 1.5 lbs ribeye or sirloin, partially frozen
• 1/4 cup tamari
• 2 tbsp allulose
• 1 Asian pear, grated (or apple)
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp sesame oil
• 2 green onions, sliced
• 1 tbsp avocado oil

Method

1. 1

   Freeze the beef for 30-45 minutes until firm but not fully solid, then slice it paper-thin against the grain — partially frozen meat holds its shape under the knife, making thin, even slices possible that fully thawed meat is too soft to achieve.

2. 2

   Whisk tamari, allulose, grated pear, garlic, ginger, and sesame oil for the marinade.

3. 3

   Toss the sliced beef in the marinade and let sit at least 30 minutes (or up to overnight).

4. 4

   Heat avocado oil in a large skillet or wok over high heat and cook the beef in batches 1-2 minutes per side until caramelized at the edges.

5. 5

   Garnish with green onions before serving.