Hand-Cut Beef Bulgogi with Zucchini Noodles

Ingredients

• 700 g Ribeye Steak
• 0.25 cup Soy Sauce
• 2 tbsp Erythritol
• 5 cloves Garlic
• 4 large Zucchini
• 1 tbsp Gochugaru

Instructions

1. 1

   Freeze ribeye for 30 minutes to make it firm, then hand-slice into paper-thin strips.

2. 2

   Create a marinade with soy sauce, erythritol, minced garlic, and gochugaru.

3. 3

   Marinate beef for 2 hours.

4. 4

   Spiralize zucchini and salt them to draw out moisture; squeeze dry.

5. 5

   Sear beef in a blazing hot cast-iron skillet in batches to prevent steaming.

6. 6

   Flash-fry zucchini noodles in the same pan for 1 minute and serve immediately.