Beef Bulgogi with Turnip Rice

Ingredients:
For the marinade:
3 tablespoons coconut aminos (or soy sauce)
2 tablespoons honey
1 tablespoon sesame oil
½ tablespoon toasted white sesame seeds
2 medium garlic cloves, finely minced
2 scallions, diced

For the rest:
1 pound sirloin steak, sliced thinly against the grain
1 small yellow onion, sliced into strips
3 medium turnips
½ tablespoon extra virgin olive oil
8-10oz shiitake mushrooms
1 garlic clove, minced
1 teaspoon minced ginger
¼ teaspoon red pepper flakes

Directions:

In a small bowl, whisk together all of the ingredients for the marinade and then place the marinade, steak and onions together in a zip-seal plastic bag and let marinade in refrigerator for at least 30 minutes. (I left it all day while I was at work)

Grate the the turnip in a food processor. Then, slice the shiitake mushrooms and set aside. Place a large skillet over medium heat and add in half of the olive oil and then, once heated, add in the garlic, ginger and red pepper flakes. Cook for 30 seconds and then add in the mushrooms, cooking for 2-3 minutes or until they begin to wilt. Add in the turnip rice, stir until rice texture is to your preference.

Place the large skillet back over medium heat. Add the beef in single layers to the pan, along with marinade and cook for 3 minutes and then flip, cooking another 3 minutes or until beef is cooked.

Divide the beef atop the bowls of mushroom turnip rice, pouring any pan juices on top.

Notes:

This marinade was really good. Very flavorful. Rice was a little boring so I added soy sauce and sriracha to it.  I had some stir fry veggies in the freezer so added those to the rice as well.

Source:
http://www.inspiralized.com/2015/03/08/korean-bulgogi-with-shiitaki-mushroom-turnip-rice/