@raiderbabaft: I’m here to end this trend.😮‍💨 @Sayker iu vo bun thom ❤️‍🔥 #pubgmobile #fyp

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Friday 22 May 2026 14:25:09 GMT

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idontwannabeyours :

Phuong Nam

2026-06-30 02:41:14

12

Recłess :

2026-06-30 13:53:13

1

Pull_p0k3 :

2026-06-30 14:51:57

1

مصطفى مردان :

2026-06-29 16:51:38

6

TXNSO :

2026-06-30 02:34:57

1

7 :

😎

2026-06-30 07:19:54

1

KHANO ACHAKZAI 🍂 :

2026-06-29 06:28:08

3

100-7 :

L song

2026-06-30 03:22:09

1

Real pasco :

R2

2026-06-29 17:12:45

2

đa nhân cách :

ô ng quen kìa=))

2026-05-25 17:07:57

1

MinhTài BAPE🐻 :

Đẹp z

2026-06-07 00:53:55

0

HB :

Aura 🔥🔥

2026-06-27 21:17:50

1

Hết bùn thì đổi tên 🐰 :

tên tui đâu

2026-05-22 14:48:12

1

Shu :

Vip dị

2026-05-23 00:53:30

1

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Quick low-FODMAP Korean-inspired bulgogi beef bowls served over rice with steamed/stir-fried carrots and zucchini. Uses garlic-infused oil and scallion greens to keep it low-FODMAP and offers a sesame-free option. Ingredients: - 1.5 lbs (680 g) thinly sliced beef sirloin or ribeye - 3 tbsp tamari (gluten-free soy sauce) - 2 tbsp brown sugar - 2 tbsp garlic-infused olive oil (made with oil only, no garlic pieces) - 1 tbsp freshly grated ginger - 2 tbsp pear puree (optional, use small amount) - 1/4 cup scallion greens, thinly sliced (green parts only) - 1 tbsp sesame oil substitute (toasted sunflower or grapeseed oil) - 1/4 tsp ground black pepper - 1 tbsp neutral oil for frying (can use grapeseed or canola) - 3 cups cooked white rice (about 1.5 cups uncooked) - 2 medium carrots, peeled and cut into matchsticks or thin rounds - 1 medium zucchini, sliced into half-moons - Salt to taste - Toasted sesame seeds substitute: 2 tbsp toasted pumpkin seeds, crushed (optional, omit for sesame-free) Instructions: 1. Combine tamari, brown sugar, garlic-infused oil, grated ginger, pear puree (if using), scallion greens (reserve a little for garnish), sesame oil substitute, and black pepper in a bowl and stir to make the marinade 2. Add the thinly sliced beef to the marinade and toss to coat evenly; let sit at room temperature while prepping vegetables (5–7 minutes) ... (full recipe in comments) #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

Quick low-FODMAP Korean-inspired bulgogi beef bowls served over rice with steamed/stir-fried carrots and zucchini. Uses garlic-infused oil and scallion greens to keep it low-FODMAP and offers a sesame-free option. Ingredients: - 1.5 lbs (680 g) thinly sliced beef sirloin or ribeye - 3 tbsp tamari (gluten-free soy sauce) - 2 tbsp brown sugar - 2 tbsp garlic-infused olive oil (made with oil only, no garlic pieces) - 1 tbsp freshly grated ginger - 2 tbsp pear puree (optional, use small amount) - 1/4 cup scallion greens, thinly sliced (green parts only) - 1 tbsp sesame oil substitute (toasted sunflower or grapeseed oil) - 1/4 tsp ground black pepper - 1 tbsp neutral oil for frying (can use grapeseed or canola) - 3 cups cooked white rice (about 1.5 cups uncooked) - 2 medium carrots, peeled and cut into matchsticks or thin rounds - 1 medium zucchini, sliced into half-moons - Salt to taste - Toasted sesame seeds substitute: 2 tbsp toasted pumpkin seeds, crushed (optional, omit for sesame-free) Instructions: 1. Combine tamari, brown sugar, garlic-infused oil, grated ginger, pear puree (if using), scallion greens (reserve a little for garnish), sesame oil substitute, and black pepper in a bowl and stir to make the marinade 2. Add the thinly sliced beef to the marinade and toss to coat evenly; let sit at room temperature while prepping vegetables (5–7 minutes) ... (full recipe in comments) #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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