Pear-Kissed Bulgogi Lettuce Cups Recipe

Name: Pear-Kissed Bulgogi Lettuce Cups Recipe
Total time: 85 min
Ingredients: 1 small Asian pear (about 4 oz), peeled and grated; 3 tablespoons tamari or coconut aminos (lower sodium than regular soy sauce); 2 tablespoons erythritol (or monk fruit sweetener); 1 tablespoon sesame oil; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 green onions, finely chopped; 1 tablespoon rice vinegar; ½ teaspoon black pepper; ¼ teaspoon red pepper flakes (adjust to taste); 1 pound ribeye or sirloin steak, very thinly sliced (partially freeze for easier slicing); 1 tablespoon avocado oil for cooking; 1 head butter lettuce or romaine hearts, leaves separated and washed; 2 green onions, sliced diagonally; 1 tablespoon toasted sesame seeds; 1 small carrot, julienned (optional); ½ cucumber, seeded and julienned (optional); ¼ cup kimchi, chopped (check for no added sugar); Fresh cilantro leaves for garnish (optional); 2 tablespoons coconut aminos or tamari; 1 teaspoon sesame oil; 1 teaspoon erythritol; 1 teaspoon rice vinegar; ½ teaspoon gochugaru (Korean chili flakes) or red pepper flakes

nat.io

Tender beef bulgogi marinated with Asian pear and erythritol for authentic sweetness without the sugar spike, served in crisp lettuce cups with traditional garn

View full recipe on nat.io

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at nat.io.

Share this recipe:

Cooking tools:

Grater
Peeler
Chef's knife
Cutting board
Mixing bowl
Whisk
Measuring spoon
Measuring cup
Zip-top bag
Dish
Refrigerator
Freezer
Skillet
Wok
Stove
Plate
Serving platter

Ingredients

1 small Asian pear (about 4 oz), peeled and grated
3 tablespoons tamari or coconut aminos (lower sodium than regular soy sauce)
2 tablespoons erythritol (or monk fruit sweetener)
1 tablespoon sesame oil
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 green onions, finely chopped
1 tablespoon rice vinegar
½ teaspoon black pepper
¼ teaspoon red pepper flakes (adjust to taste)
1 pound ribeye or sirloin steak, very thinly sliced (partially freeze for easier slicing)
1 tablespoon avocado oil for cooking
1 head butter lettuce or romaine hearts, leaves separated and washed
2 green onions, sliced diagonally
1 tablespoon toasted sesame seeds
1 small carrot, julienned (optional)
½ cucumber, seeded and julienned (optional)
¼ cup kimchi, chopped (check for no added sugar)
Fresh cilantro leaves for garnish (optional)
2 tablespoons coconut aminos or tamari
1 teaspoon sesame oil
1 teaspoon erythritol
1 teaspoon rice vinegar
½ teaspoon gochugaru (Korean chili flakes) or red pepper flakes