Instructions

• Place the sliced steak (1 ½ to 2lbs boneless ribeye or NY strip) into a large zip-top bag or a medium bowl.
• In a small bowl or measuring cup, stir together ⅓ cup coconut aminos, 2 Tbsp pure maple syrup, 1 Tbsp rice vinegar, 2 Tbsp toasted sesame oil, 4 cloves garlic (minced), 1 Tbsp fresh ginger (peeled and grated), 1 Tbsp gochujang, and ½ tsp black pepper until well combined.
• Pour the marinade into the bag or bowl with the beef, seal (or cover) and massage so all strips are well coated. Refrigerate for at least 2 hours, or up to 24 hours.
• When ready to cook, heat a large skillet over medium-high heat and add 2 Tbsp avocado oil. Remove the beef from the marinade and reserve the marinade in a heatproof bowl. Lightly pat the beef strips dry with paper towels (this helps them brown).
• Working in two batches to avoid overcrowding, place half the beef strips in a single layer in the hot skillet. Sear 2 to 3 minutes without moving until browned, then flip each piece and sear another 2 to 3 minutes. Transfer the seared beef to a plate and repeat with the remaining strips.
• After all the beef is seared, pour the reserved marinade into the skillet. Bring it to a full boil and cook 3 to 5 minutes, stirring, until the sauce is bubbling and heated through.
• Return the seared beef to the skillet and toss with the sauce for 1 to 2 minutes until the beef is fully heated and coated.
• Serve the bulgogi over cooked white rice, spoon the sauce over the top, and garnish with the chopped green onion (1 bunch) and sesame seeds.