Delightful Korean Spicy Beef Bulgogi Lettuce Wraps (Paleo-Friendly)

Allergens

None

Ingredients

• 1 lb grass
• fed beef sirloin, thinly sliced
• 4 cups mixed lettuce leaves, washed and dried (e.g., romaine, butter, or iceberg)
• 3 green onions, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, julienned
• 1 medium zucchini, julienned
• 1/2 cup fresh cilantro leaves, roughly chopped
• 1/2 cup toasted sesame seeds Marinade:
• 1/4 cup coconut aminos
• 3 tablespoons honey (or maple syrup for a strict Paleo diet)
• 1 tablespoon apple cider vinegar
• 1 tablespoon ginger, grated
• 1 teaspoon black pepper, ground
• 1/2 teaspoon red pepper flakes (optional, for added spice)
• 2 cloves garlic, minced

Instructions

1. In a large bowl, whisk together all marinade ingredients until well combined.
2. Add sliced beef to the marinade and mix thoroughly, ensuring each piece is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
3. Heat a large skillet or wok over medium high heat. Cook the marinated beef until browned and cooked through, approximately 5 7 minutes. Remove from pan and set aside.
4. In the same skillet, add the carrots and zucchini, cooking for about 3 minutes or until tender crisp. Add garlic and green onions, sautéing for an additional minute.
5. Return cooked beef to the pan and mix in half of the chopped cilantro. Cook for another minute, then remove from heat.
6. Arrange lettuce leaves on a serving platter, allowing guests to create their own wraps with the beef mixture, carrots, zucchini, green onions, remaining cilantro, and sesame seeds.
7. Serve immediately with your favorite Paleo friendly dipping sauce, if desired.

Chef’s Insight

To ensure a tender beef bulgogi, slice the meat against the grain and thinly.

Notes

For a strict Paleo diet, use maple syrup instead of honey in the marinade.