Are you craving a little of your favorite food from a Korean BBQ spot? Then try this dish it is super simple and really flavorful. It is best if you marinade overnight but at the very least marinate meat for an hour. The original recipe calls for two teaspoons of brown sugar in the marinade. I omitted but you can add if you like or use monk fruit sugar, brown sugar helps caramelize the meat. But it tastes just as good without it. I also 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.
INGREDIENTS
14 oz thinly sliced NY strip
1 scallion finely sliced on the bias
1/2 large onion thinly sliced
1/2 medium carrot, peeled cut vertically and then cut on the diagonal
1 Tbs coconut oil
1/2 Tbs sesame seeds
Marinade
3 Tbs Tamari but coconut amino will work and less sodium than Tamari
1 Tbs Mirin
1/2 Tbs sesame oil
2 Tbs grated onion
3 Tbs Asian pear but you can use an any firm apple just not green one
2 cloves garlic
1/2 tsp minced ginger
2 cups broccoli florets
DIRECTIONS
Blot the meat dry using a paper towel. Mix the marinade ingredients 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 it marinating fill a sauce pan with water and bring 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 oil in a wok or large fry pan over high heat. Add the onion and the white part of the scallion. Cook for 1-2 minutes. Then add the the beef including the marinade and cook for 2 minutes. Add the broccoli florets and cook for an additional 2-3 minutes. The beef should just be cooked.
Remove from heat and toss with sesame seeds. Serve with green part of the scallions on top.
NUTRITIONAL CONTENT (per 6 oz beef 1/4 sauce and 1/4 cup broccoli): Calories 402.56; fat 17.38 g; carbs 11.57 g; protein 49.96 g
Original recipe from “Recipeintheats.com”
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