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Description
Not terribly authentic, but really easy and tasty too! Not to mention it's also Primal and Paleo compliant!
Ingredients
| 1 | lb | grass fed sirloin (OR Grass Fed London Broil) |
| 1⁄3 | c | wheat free tamari (Or Coconut Aminos) |
| 1 | T | tupelo honey (Local if possible) |
| 1 | T | dark sesame oil (found in upscale or Asian grocery stores) |
| 3 | clv | garlic (peeled and crushed) |
| 1 | T | fresh ginger, sliced (or dried sliced Chinese ginger, crumpled and added early to the marinade) |
| 2 | green onions (sliced thinly and diagonally) | |
| 2 | T | chili garlic sauce (mmmmm) |
| 1 | pn | black pepper, fresh (I actually add a LOT) |
| 1 | onion, medium (slice into thin wedges) | |
| 2 | T | sesame seeds |
| 1⁄2 | pt | kim chi, prepared (or if you have it, home made!) |
Instructions
There's a reason that Sunja is smiling on this jar - in lew of homemade, this is nearly the next best thing - though I wish it was a bit spicier - but whatever - I adjusted the marinade on the beef to be a little hotter.
If you're using the dried sliced China #1 ginger (because you should), crack it up with your fingers and place it in a bowl with the Tamari (or coconut aminos), honey, sesame oil, crushed garlic, green onions, chili garlic sauce, black pepper, onion, green onion, and sesame seeds. Whisk together well. Slice the beef into relatively thin, bite sized pieces and place in the bowl and stir so that the delicious sauce/marinade covers everything. Marinate in the fridge for at least 1-2 hours. More if you can stand it. Personally, I had to go outside and distract myself with a fairly heavy duty kettlebell and bodyweight workout. (2 dragon flags, hand stand practice, a couple of walk down the wall bridges, total of 50 32kg kettlebell swings, 100 16kg kettlebell snatches, a few "evil wheel" roll outs, and 1 get up per side with a 16kg kettlebell) That gave enough time for the marinade to work it's magic:
Heat a large skillet to medium hot and add the beef mixture (fish out the garlic and ginger if you can, but it's not really necessary) Cook the beef so that the edges are a little browned, and the sauce is a little reduced.
Remove to a plate with tongs and serve with a large delicious portion of kimchi. Mmmmmmm I saved the other portion for tomorrow's lunch, but easily ate everything you see here! :)
Also, this recipe is for 2 large portions, it could easily be for 3 more reasonable people than myself. As my friend from Germany's mother once said "oh she is SUCH a GOOD EATER!!!" So adjust portions accordingly....
Summary
| Yield | |
|---|---|
| Source | Adapted from a traditional recipe |
| Prep time | 1 1⁄2 hours |
| Category | Main Courses |
