Beef Bulgogi

Go ahead and double this recipe, then pop one bag of marinating meat in the freezer!

2 lbs sirloin tip roast sliced paper thin
1/4 c soy sauce
2 finely chopped green onions
3 tbsp honey
1/2 tsp garlic powder
1 1/2 tsp freshly grated ginger, or 1/4 tsp dried ground
2 tbsp sesame oil
1 tbsp sesame seeds
1/8 tsp pepper of choice

Mix all marinade ingredients in a ziplock bag.  (If the meat is going on the grill, leave it whole, and slice after cooking.  If you are going to sauté the meat in a skillet, slice it in 1/2 inch strips ahead of time.)  Add meat to the marinade, and marinate–preferably overnight.

Grill or stir-fry in skillet with marinade…this cooks really quickly so watch it carefully…a little pink is okay!

Serve over thinly shredded cabbage.  I sautéed mine in coconut oil, then seasoned it by tossing in a few shakes of soy sauce, 1-2 tsps of sesame oil, and about 1-2 tbsp sesame seeds.

Garnish with limes and cilantro, and some red pepper flakes if you desire!

**My grocery store labeled the meat as for “Rouladen.”  Basically it is sirloin roast sliced paper thin.  You can see more awesome Bulgogi how-to photos here.  This recipe was given to me by my friend Amy.

Enjoy!
Leigh

Tags: fast beef bulgogi, korean beef, paleo bulgogi, paleo freezer meals, paleo meat marinade, paleo take out alternative, primal beef bulgogi, primal dinner, primal takeout food