Korean Beef Bulgogi

Intro:
Bulgogi is one of my favourite Korean dishes. The challenge was to make it a little sweet like it has to be but without using added sugar. The answer is Korean pear! Blend it with some more staple ingredients to make a delicious marinade, add some veggies and here you have your healthy and nutritious meal. It can even be eaten on its own for a low carb option! Otherwise serve with rice or cauliflower rice, or in salads or wraps.

Preparation time: 90 minutes (including resting time)
Cooking time: 6 minutes
Portions: 5

Ingredients:
500 gr (1 pound) beef sirloin, very thinly sliced (you can buy it already sliced)
6 tablespoons coconut aminos (it can be replaced with low-sodium soy sauce)
½ Korean pear, cut in chunks
1 inch (2.5 cm) piece of fresh ginger
3 garlic cloves, peeled and minced
2 tablespoons sesame oil, divided
2 tablespoons cooking wine (it can be replaced with apple cider vinegar or rice vinegar)
½ teaspoon sea salt
½ teaspoon black pepper
1 onion, cut in thick slices
3 green onions, sliced in 10 cm long pieces and then again by the lenght in thin strips
2 carrots, peeled and thinly sliced (julienned)
1 tablespoon olive oil
150 gr shiitake mushrooms
Toasted seasame seeds (heat up for a few minutes in a small pan without oil, stirring often)
Extra chopped green onion for garnish

Procedure:
1. Place the beef in the freezer for about 30 minutes, then remove it and cut it against the grain in thin slices, about 1/6 inch thick (0.4 cm).
2. Slice onion, green onions and carrots in thin strips.
3. Place the coconut aminos, pear, 1 tablespoon sesame oil, ginger, garlic, cooking wine, sea salt and black pepper in a blender. Blend well until smooth and liquid.
4. Add the sliced beef and marinade to a bowl. Coat the meat well and massage it with your clean hands, then add sliced onion, green onion and carrots and mix gently together. Cover the bowl with a plastic film and place in the refrigerator for at least an hour (it can be left overnight).
5. Remove the bowl from the fridge and drain off a bit of the extra liquid of the marinade if there is too much. Heat a little olive oil over high heat in a cast iron skillet, non-stick pan or grill pan. Add the marinated beef and vegetables, and the shiitake mushrooms and stir-fry until the beef is browned and cooked through, about 5-6 minutes. Be careful not to overcrowd the pan, therefore you might have to cook it in 2 batches.
6. When it is done, add a tablespoon of sesame oil and stir again well. Garnish the beef with toasted sesame seeds and chopped green onion.

Notes:
Bulgogi can be stored in an air-tight container in the refrigerator for up to 4 days.