Beef Bulgogi (Two Ways!)

If using ground beef:

Combine the coconut aminos, pitted dates, fresh ginger, garlic cloves, apple cider vinegar, toasted sesame oil, hot sauce, salt and the black pepper in a blender and blend until smooth. Set aside while you brown the beef.

In a large saute pan, cook the ground beef until browned. Drain any excess fat. Once the beef is browned, add the diced yellow onion and cook for another 2 minutes or until the onion starts to soften. Add the beef bulgogi sauce to the ground beef and bring to a low boil. Cook for 10-15 minutes on low to allow the beef to take on all the flavors.

Once the beef and sauce have cooked together, serve with your favorite sides and sprinkle chopped scallions and sesame seeds on top. Enjoy!

If using steak:

Cut the steak into very thin strips. If you have bought beef that was precut, skip this step. Once the beef is cut, place into either a glass dish or a plastic bag and set aside while you make the marinade.

Combine the coconut aminos, pitted dates, fresh ginger, garlic cloves, apple cider vinegar, toasted sesame oil, hopt sauce, salt and the black pepper in a blender and blend until smooth. Pour the marinade over top of the thinnly cut beef and toss to make sure all the beef is coated. Place the beef in the refridgerator and allow to marinate for a minimum of 4 hours and up to 24 hours.

Once the beef has is done marinating, get a large saute pan hot with some olive or avocado oil and brown the beef a couple pieces at a time. Don't over crowd the pan or the beef will not get cispy. Continue to brown in batches until all the beef is brown and crispy. At the end, add the chopped yellow onion and allow to cook for 1-2 minutes.

Serve with your favorite sides and sprinkle chopped scallions and sesame seeds on top. Enjoy!