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whole30 korean beef

Whole30 Korean Beef Sheet Pan Recipe

  • Author: Cristina Curp, FNTP
  • Prep Time: 15 minutes (plus marinating time)
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4-5 servings 1x
  • Category: Dinner
  • Method: Sheet Pan
  • Cuisine: Korean
  • Diet: Gluten Free


Bulgogi-inspired sheet pan beef strips with braised bok choy. Soy-free and sugar-free!



 For the beef:

  • 1 tablespoon fresh grated ginger
  • 2 pounds steak (flank, sirloin, rib eye)
  • 3 teaspoons minced garlic
  • 1 cup coconut aminos
  • 4 tablespoons sesame seeds
  • 3 tablespoons sesame oil
  • 2 tablespoons coconut oil

For the sauce:

  • 2 teaspoons fresh grated ginger
  • Juice of 1 lime
  • 2 teaspoons minced garlic
  • 3 teaspoons rice vinegar
  • 2 tablespoons toasted sesame oil
  • 4 tablespoons almond butter or sunflower seed butter
  • 3 tablespoons coconut aminos

For the bok choy:

  • 6 baby bok choy, halved
  • 3 cloves garlic, minced
  • 2 tablespoons sesame oil
  • 2 tablespoons coconut oil
  • 1/4 cup bone broth
  • 1 tablespoon toasted sesame seeds
  • 1/2 teaspoon fine salt


  • Whisk together all of the meat marinade ingredients in a bowl. Slice the meat into very thin slices. Add it to the marinade. Mix well. Cover and set in the fridge for 2-4 hours.
  • When you’re ready to cook, remove the meat from the fridge 30 minutes ahead of time. Then spread the meat out over a sheet pan with the marinade.
  • Prepare the sauce by whisking together all of the sauce ingredients together in a bowl. Set aside.
  • Preheat the broiler to 550F. Heat a large skillet on the stove at medium-high heat.
  • Prep the bok choy and garlic. Add the coconut oil to the skillet, then the bok choy, cook here until the leaves begin to brown. Use tongs to turn them over. Mix up the bone broth, sesame seeds, and sesame oil.
  • Pour this mix over the bok choy and cover for 5 minutes.
  • Put the sheet pan with the beef in the oven under the broiler. Cook for 4-5 minutes. Open the oven, use tongs to turn over the meat, and cook another 5-6 minutes until nicely browned. Watch it, the fattier your meat, the quicker it will cook. 
  • In the meantime, open the lid to the bok choy, let the excess liquid simmer off.
  • Serve the bok choy with beef and almond butter sauce. I like steaming some cauliflower rice and adding it to the plate too.


  • Serving Size: 1/5 recipe
  • Calories: 663
  • Sugar: 2g
  • Sodium: 2218g
  • Fat: 49g
  • Carbohydrates: 11g
  • Fiber: 4g
  • Protein: 46g