I LOVE Skirt steak, I mean LOVE it. It's so versatile! I use it all the time to make different versions of stir fry. I'm very proud to present to you Beef Bulgogi. Bulgogi, literally means "fire meat", and is a gui made of thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Pair this with some cauliflower rice or konjac noodles to complete this dish.
INGREDIENTS
· 1lb skirt steak
· 3 tbsp. coconut oil
· 2 tbsp. coconut aminos
· 1 tbsp. apple cider vinegar
· 1 tsp garlic powder
· 1 tsp ground ginger
· 1 tsp salt
· 1 tsp coconut flour
INSTRUCTIONS
1. Tenderize your steak with a kitchen mallet (or heavy bottomed pot). That’s right take some stress off & beat it like you mean it.
2. Next slice it into thin strips. Toss in a bowl with coconut aminos and apple cider vinegar. Marinate for 10 minutes.
3. Heat a wok or large cast iron skillet. Add the strips of steak to the wok. Cook in batches so the meat browns quickly, 3-4 minutes each batch, should be about 3 batches. Once all the strips are browned, add it all back into the wok and toss with the coconut flour.
4. Then add the vinegar and coconut aminos from the marinating bowl in and sauté for a few minutes until the meat is glazed with a brown sauce.
5. If you’re making cauliflower rice, cook it up right in the same hot wok! Serve your bowl, garnish and dig in!
Nutrition
Calories: 242
Fat: 18
Saturated Fat: 18
Carbohydrates: 3
Protein: 24.9