Korean Bulgogi Flank Steak

This is an excellent dish served with riced cauliflower or in lettuce wraps. Normally bulgogi is made with rib eye steak, but flank steak is a money-saving option and I use it all the time. Be sure to cut the flank steak against the grain.

Makes 4 servings

• 2 pounds flank steak
• ½ onion, diced
• 5 tablespoons coconut aminos
• ¼ cup Stovetop Chicken Stock, store-bought chicken broth, or water
• 3 tablespoons Sukrin Gold brown sugar sweetener
• 2 tablespoons minced garlic
• ½ teaspoon minced fresh ginger
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon extra-virgin olive oil
• 2 green onions, sliced
• Sesame seeds

Place the flank steak in the freezer for about 20 minutes prior to slicing it to make it easier to cut. Cut the meat against the grain into ¼-inch-thick slices. Place in a shallow baking dish.

In a bowl, combine the onion, coconut aminos, stock, sweetener, garlic, ginger, sesame oil, and vinegar. Pour over the beef, making sure that it’s covered with the marinade. Cover and marinate in the refrigerator for at least 3 hours or up to overnight. The longer you marinate, the more tender the steak.

When ready to cook, heat the oil in a skillet over medium heat. Add the steak slices and cook until done to your liking, 1 to 2 minutes per side. You may need to cook them in batches to avoid overcrowding. Sprinkle with the green onions and sesame seeds and serve.

Nutritional Info (per serving)

Calories 395, fat 16.7, protein 51.2 g, carbs 10.1 g, fiber 0.7 g