Bulgogi Inspired Skirt Steak

Bulgogi is one of my favorite Korean dishes.  Once upon a time when I tutored English to international students at a large, public college, my Korean student insisted that I must try it.  He was right.  It took me months to try it (at a street fair, nonetheless) but I’m so glad I did.  This recipe doesn’t look absolutely fabulous, but trust me, the taste is there.  A wok would probably help the cooking process and the overall look, but alas, no wok yet.


1 and 1/2 tbsp coconut vinegar
1 tbsp onion powder (we ground dried, chopped onion)
4 tbsp grated apple
1 tbsp pressed garlic
1/4 tsp ground ginger
2 pinches of ground black pepper
1 egg white
skirt steak

Prepare the marinade of coconut vinegar, coconut aminos, onion powder, grated apple (we used our microplane), pressed garlic, ground ginger, black pepper and egg white.  I once read about the benefits of using egg white and baking soda to tenderize meat, but I just skip the baking soda.  Bonus points if you have a soda bottle in the house and separate your egg like this.
While that’s going on you’ll want to also slice your skirt steak into approximately 1/2″ strips.  When you’ve completed both of these tasks, marinate the beef for approximately 30 minutes.
Once you’ve finished marinading the beef, preheat a skillet (or preferably wok if you have it) to medium-high heat with a tablespoon of olive oil/coconut oil/ghee.  Cook beef until heated through and then it is ready to serve.  
Enjoy over a bed of greens, or in a lettuce wrap. 

Quick and Easy Bacon Burgers

This recipe is one of our all-time favorite burger recipes.  Growing up both with families from the Midwest, grilling and hamburgers are staples of the American diet.  We originally posted this recipe back in April of 2012, just 2 months into our paleo, real-food journey.  Boy has a lot changed, and the look of this post (and the recipe) needed a little revision.

These are super easy and can be put together in under a half-hour, especially if you’re making a half-recipe or using an outdoor grill.  The chipotle chili pepper powder is totally optional, but it does add a nice flavor to the burgers.

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Safety tips (for proteins)

Be safe, but waste not! If you have protein that’s been sitting in your refrigerator a few too many days, use these quick tips* to make sure it’s safe to eat.  
  • To remove bad smells: Wash in a salt-water bath (or rub with salt and rinse) just before use.
  • To remove small amounts of slime or film: Wash in a salt-water bath (or rub with salt and rinse) just before use.

*Consider throwing out the item if a salt-water bath does not eliminate the smell or remove the slime.

  • Greenish tinted fat: Trim off beef or pork; as long as it’s just a few areas on the fat, the meat will be fine.
  • Black or green meat: If there are many spots or large portions that have turned colors, throw it away. In cases like these, trimming the bad parts and washing in salt water probably won’t be enough to protect you and your family from possible illness.

NOTE: If the meat tastes funy after using any one or more of these tips and after cooking, stop eating it and throw it out immediately. Don’t make yourself sick just to save a few pennies. It’s not worth it.

These are just a few tips brought to you by me, via my dad (a “butcher by trade”). What tips do you have for safely preparing and consuming meat? We’d love to hear from you!

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