Beef Bulgogi Lettuce Cups

Maintenance | Serves 4
Prep time: 45 minutes (includes marinating time) | Total time: 1 hour 15 minutes

Ingredients

1 Asian pear, cored and cut into pieces
1/2 cup water
1 1/2 tablespoons tamari
2 garlic cloves, minced
1 tablespoon xylitol
1 teaspoon toasted sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
1 1/2 pounds partially frozen ribeye, thinly sliced (freezing makes it easier to slice)
1 tablespoon olive oil
1/4 small onion, thinly sliced
1 tablespoon sesame seeds
1 head butter lettuce
1/2 cup chopped kimchi

Directions

  1. Put the pear and water in a blender and blend until liquefied. Pour the pear puree into a bowl. Whisk in the tamari, garlic, xylitol, sesame oil, ginger, red pepper flakes and black pepper. Add the steak strips and stir to coat the meat. Set aside at room temperature to marinate for 30 minutes.

  2. In a medium skillet, heat the olive oil over medium-high heat. When the oil is hot, add the onion. Sauce for 2 minutes. Add the steak and marinade. Sauce until the meat is cooked to your liking. Transfer the meat to a serving plate and drizzle it with any remaining juices from the pan. Sprinkle the scallion and sesame seeds on top.

  3. Carefully tear 8 leaves form the head of butter lettuce and arrange them on a platter. Divide the meat mixture evenly among the leaves (about 1.5 ounces per leaf) and top each with 1 tablespoon of the kimchi. Serve each person two lettuce cups.
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