About
This bulgogi is so delicious served with cauliflower rice! Partially freezing the meat makes it super easy to slice the meat very thin.
Ingredients
- 1 pound beef chuck roast
- 3 tablespoon tamari sauce
- 1 tablespoon mirin
- 1 tablespoon sesame seed oil by dynasty
- 1 tablespoon, whole pieces sesame seeds
- ½ large white onion
- 3 medium – 4 1/8" long green onions
- 3 clove peeled garlic cloves by heb
- ½ tablespoon avocado oil
Instructions
- Cut half of a large onion into julienne strips. Slice garlic cloves thinly and sliced green onions into 1 ½” long pieces.
- Very thinly slice a partially frozen chuck roast. Freezing the chuck roast will allow you to slice it very thin very easily.
- Add in the white onion, garlic and green onions as well as soy sauce, mirin, sesame seed oil and sesame seeds.
- Marinate in the fridge for 30 minutes to an hour.
- Preheat a large nonstick saute pan until very hot. Add in the oil. Add in half of the beef and let is sit undisturbed until the bottom of the meat turns nice and brown. Then give it a stir.
- Continue stirring until the beef is cooked through. Remove with a slotted spoon to a plate. Repeat with the other half of the meat. There should be enough oil in the bottom of the pan for the second batch. Serve immediately!
Nutrition Facts
- Servings: 4
- Calories: 455.0kcal/1903.6kJ (per serving)
- Fat: 35.3g (per serving)
- Carbs: 4.4g (per serving)
- Protein: 27.9g (per serving)
