Bulgogi (Korean Beef Stew)
by: ffadmin

Makes 8 servings

Bulgogi (Korean Beef Stew)
Recipe type: Entree
  • Olive oil spray
  • 2 pounds lean beef (flank or skirt steak), cut into 1 x 3-inch strips, or stewing beef, cubed
  • ⅛ teaspoon cayenne
  • ¼ teaspoon cinnamon
  • 1 teaspoon cumin
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1½ cups no-salt-added beef broth
  • 1 large white onion, chopped
  • 4 to 6 cloves garlic, minced
  • 1 large bell pepper (any color), chopped
  • 2 jalapenos, seeded and chopped (or to taste)
  • 1½ to 2- inch piece fresh ginger, minced
  • 28 ounce can crushed tomatoes
  • 1 tablespoon apple cider vinegar
  • 6 green onions, chopped
  • ¼ cup chopped cilantro
  1. In a large bowl, toss together beef and dry spices.
  2. Lightly coat a 4- quart stockpot with olive oil spray; heat over medium-high setting.
  3. Sauté beef on all sides until evenly browned, about 2 minutes.
  4. Stir in beef broth. “Deglaze” the pan by stirring constantly (at medium-high heat) while loosening any brown bits stuck to the bottom.
  5. Remove beef and broth mixture to a bowl.
  6. In the same pot, lightly coat again with olive oil spray; heat over medium-high setting.
  7. Sauté onion, garlic, peppers, jalapenos and ginger for about 5 minutes or until vegetables are tender.
  8. Stir in tomatoes, vinegar and reserved beef and broth.
  9. Cover; simmer over medium-low setting for 45 minutes to 1 hour or until beef is very tender and falls apart. (Do not let boil.)
  10. Remove beef from pot and shred with a fork; return to pot to keep warm.
  11. Garnish with chopped green onions and cilantro.

Serve with steamed vegetables. Dish may be made 2 days ahead. Reheat over medium-low setting until hot, about 10 minutes. May also be frozen.

Make your own no-salt-added Beef Broth using our recipe!

Submitted By: Nina M. (nina) Forum Member (8-3-06)

Nina’s Notes: Here you have a traditional Korean dish, Fat Flush style!

*Note: Remember to include ingredients when calculating daily intake allowances.

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