Are you craving a little of your favorite food from a Korean BBQ spot? Then try this super simple and flavorful dish! It is best if you marinade the beef overnight, but at the very least marinate meat for an hour. I added broccoli to complete the meal and add a little more nutrients and fiber. I also used grass fed NY strip but any tender cut will do. Add some red peeper flakes for those of you that like to spice it up like me.
2 lbs NY strip, thinly sliced
4 tbsp Tamari (gluten free soy sauce)
1 tbsp mirin
1/2 tbsp sesame oil
2 tbsp grated onion
3 tbsp Asian pear (or substitute with any firm, red apple variety)
2 cloves garlic
1/2 tsp ginger, minced
2 cups broccoli florets
1 tbsp avocado oil
1/2 large onion, thinly sliced
1/2 medium carrot, peeled cut vertically then cut on the diagonal
1/2 tbsp sesame seeds
1 scallion, finely sliced on the bias
Blot the meat dry using a paper towel. Mix the tamari, mirin, sesame oil, grated onion, Asian pear, garlic, and ginger in a small bowl, then add the beef and stir to coat the meat. Cover the bowl and let it marinate up to 24 hours.
While the beef is marinating, fill a saucepan with water and bring it to a boil. Put the broccoli in the boiling water and blanch it for about 3 minutes.
Drain and run cold water to stop the cooking process and it helps keep that vibrant green color.
Heat the avocado oil in a wok or large fry pan over high heat.
Add the sliced onion and cook for 1-2 minutes. Then add the beef, including the marinade, and cook for 2 minutes. Add the carrots and broccoli florets, cooking for an additional 2-3 minutes.
Remove from heat and toss with sesame seeds. Top it off with the scallions and enjoy!
Nutrition Facts per 1/4 of recipe: 386 calories, 21g fat, 13.6g carbs, 38g protein