Ingredients
For the Bulgogi Beef
Fresh:
1 lb grass-fed ribeye or flank steak, thinly sliced against the grain
4 cloves garlic, minced
1-inch knob fresh ginger, grated
½ cup fresh pineapple juice (for natural sweetness +tenderizing enzymes)
***Note: If marinating overnight, sub pineapple juice with 1 small grated pear, apple, or kiwi to prevent the beef from getting mushy.
Staple:
3 tablespoons coconut aminos
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 teaspoon fish sauce
1 tablespoon raw honey or maple syrup
1 teaspoon sea salt (to taste; using Natural Redmond RealSalt)
½ teaspoon freshly ground black pepper
1 tablespoon beef tallow (or avocado oil for searing)
For the Marinated Cucumber Salad
Fresh:
1 English cucumber, thinly sliced
Staple:
1 tablespoon rice vinegar
1 tablespoon coconut aminos
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
For Serving
Fresh:
12 large green leaf lettuce leaves (or butter lettuce)
½ cup kimchi
1 tablespoon chopped cashews
2 green onions, thinly sliced
Cilantro leaves
Staple:
2 tablespoons sesame seeds
Grass-fed organic meat and organic non-gmo veggies are linked where available
4
Serving size
Directions
Print RecipeMarinate the Beef (10 minutes or up to 24 hours):
1. In a medium bowl, whisk together coconut aminos, rice vinegar, fish sauce, honey, garlic, ginger, and pineapple juice.
2. Add the sliced beef and massage the marinade into the meat.
3. Drizzle in sesame oil and mix well.
4. Let marinate at room temperature for 10 minutes or up to 30 minutes.
Prepare the Marinated Cucumbers (5 minutes):
5. In a bowl, toss sliced cucumbers with rice vinegar, coconut aminos, salt, and pepper.
6. Let sit while you cook the beef. These get better as they sit!
Sear the Bulgogi (5–7 minutes):
7. Heat beef tallow in a large skillet over medium-high heat.
8. Working in batches, add marinated beef in a single layer.
9. Cook for 1–2 minutes per side, until browned and slightly caramelized.
Assemble & Serve (5 minutes):
10. Fill each lettuce leaf with a scoop of bulgogi beef.
11. Top with marinated cucumbers, kimchi, chopped cashews, fresh cilantro, sesame seeds, and green onions.
Total Macros:
Calories: 351.5
Protein: 19.1g
Carbs: 17.1g
Fat: 23.6g
Nutrition Facts:
🥩 Grass-Fed Beef (Ribeye or Flank)
Packed with complete protein for muscle repair and lasting energy.
Rich in iron, zinc, and B12 — nutrients that support brain health, oxygen flow, and immune function.
Grass-fed beef contains more omega-3s and CLA (a good fat linked to improved metabolism) than conventionally raised beef.
🍍 Pineapple Juice
Natural sweetness + contains bromelain, an enzyme that helps tenderize meat and aid digestion.
Full of vitamin C, it boosts immunity and supports collagen production.
🧄 Garlic & Ginger
Garlic is loaded with allicin, a natural compound that supports heart health and immune function.
Ginger is a powerful anti-inflammatory and can help with digestion and blood sugar balance. Basically, a dynamic duo.
🥒 Cucumbers
Composed of over 95% water — ultra-hydrating!
High in silica and antioxidants, which help maintain skin glow and reduce puffiness.
The vinegar in the salad supports gut-friendly digestion.
🥬 Lettuce Wraps
Swapping the bun for leafy greens? Brilliant.
Lettuce is rich in folate, which supports brain function and mood, and it keeps the whole dish light and refreshing.
🌶️ Kimchi
Fermented and flavorful, kimchi is a probiotic powerhouse that supports a healthy gut microbiome.
© 2024 New Leaf Table