Description
This Authentic Gluten Free Korean BBQ is made with succulent prime rib, mushrooms and a marinade that is so good, you will be asking for seconds!
Ingredients
Scale
- 2 lbs prime rib, thinly sliced
- 1/2 cup gluten free soy sauce or Tamari
- 1/2 cup water
- 1/2 cup coconut sugar or brown sugar
- 1 Tablespoon sesame oil
- 1/2 teaspoon salt or (more to taste)
- 1/2 medium yellow onion, thinly sliced
- 1 green onion cut lengthwise and chopped
- 3 cloves garlic, minced
- 8 ounce package sliced mushrooms
- a pinch of freshly ground pepper
Instructions
- In a large bowl or tupperware, whisk together Tamari, water, coconut sugar, sesame oil and salt. Taste for desired flavor, if you want more salt, feel free to add another 1/4 teaspoon. Stir in yellow onion, green onion, garlic and mushrooms. Add prime rib and using your hands or tongs, coat all of meat with marinade. Cover with plastic wrap and marinate at room temperature for 15 minutes.
- Heat a cast iron skillet or large saute pan to medium high heat. With a slotted spoon, scoop out the meat, mushroom and onion mixture, allow the marinade to drip through the slotted spoon into the container so you do not pick up too much marinade.
- Drop the meat and vegetables onto pan. Do not crowd the pan. Separate the meat and vegetables throughout the pan so that it browns evenly. Once the underside is slightly browned, flip. Do not overcook the prime rib. Taste a piece of meat to see if you want to cook it more or less time. This is personal preference. Depending on your pan, this will take only 1-2 minutes per side. Place cooked meat in a container to allow juices to be released.
- Repeat with the remaining meat and vegetables in batches until all meat and vegetables are cooked. Discard remaining marinade.
- Allow the meat to sit for a few minutes in the container to allow juices to be released. Stir the cooked meat into the juices that have been released and taste meat for desired flavor. Add more salt and pepper if needed. You can top with additional green onions if desired and serve over salad or steamed rice.
- Prep Time: 20 mins
- Cook Time: 15 mins