Paleo Korean BBQ Beef Bulgogi

This Beef Bulgogi recipe is Paleo and Whole30-friendly, so you can enjoy the flavors of traditional Korean BBQ. Flavorful coconut aminos, apple cider vinegar, and aromatic spices are mixed with thin slices of flank steak and then grilled until done.

Ingredients:

1
5 lbs flank steak, thinly sliced
1/2 cup coconut aminos
1/4 cup apple cider vinegar
3 tablespoons sesame oil
3 cloves garlic, minced
2 tablespoons grated ginger
2 tablespoons honey optional, omit for Whole30
2 green onions, thinly sliced
1 tablespoon sesame seeds
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes optional, adjust to taste

Instructions:

In a bowl, whisk together coconut aminos, apple cider vinegar, sesame oil, minced garlic, grated ginger, honey if using, black pepper, and red pepper flakes

Add thinly sliced flank steak to the marinade, ensuring all pieces are well coated

Cover and marinate in the refrigerator for at least 1 hour, or preferably overnight

Heat a grill or grill pan over medium-high heat

Remove the marinated beef from the refrigerator and let it sit at room temperature for about 10 minutes

Grill the beef slices for 2-3 minutes on each side, or until desired level of doneness is achieved

You can also cook them in a skillet over medium-high heat if a grill is not available

Once cooked, transfer the beef to a serving platter and garnish with sliced green onions and sesame seeds

Serve hot with cauliflower rice or lettuce wraps for a Paleo/Whole30-friendly meal

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