Spicy Bulgogi (Pork, Beef or Chicken)

Ingredients

• 1 lb pork tenderloin, flank steak or boneless skinless chicken breast, cut into 1/4-inch strips
• 1/2 large sweet onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 cup shredded carrots
• 2 tablespoons Low-Sodium Soy Sauce Substitute or coconut aminos
• 1 tablespoon toasted sesame oil
• 1 tablespoon golden monk fruit sweetener
• 1 tablespoon sherry vinegar
• 6 garlic cloves, pressed or minced
• 1 teaspoon minced fresh ginger
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 1 tablespoon salt-free hot sauce (optional)
• 1 tablespoon avocado oil, divided
• 1 tablespoon balsamic vinegar
• 2 scallions, chopped
• Toasted sesame seeds, for garnish

Steps

1. Stir together the soy sauce substitute, sesame oil, sweetener, sherry vinegar, garlic, ginger, gochugaru and hot sauce. Leave out the balsamic for now.
2. Heat a little of the oil in a cast-iron or heavy skillet and cook the onion, bell pepper and carrots until just soft. Move them to a plate.
3. Add a little more oil and sear the meat in small batches in a single layer, leaving each batch alone for about 2 minutes so it browns. Add each batch to the vegetables. Lean cuts cook fast, so keep the strips thin.
4. Return the meat and vegetables to the hot pan over high heat, pour in the sauce and toss for 1 to 2 minutes, until it thickens slightly. Turn off the heat.
5. Once it stops bubbling, stir in the balsamic vinegar. Top with scallions and sesame seeds.