Bulgogi (Korean Beef Stew)

Print Recipe

Course: Entree

Olive oil spray
2 pounds lean beef flank or skirt steak, cut into 1 x 3-inch strips, or stewing beef, cubed
1/8 teaspoon cayenne
1/4 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 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)
1 1/2 to 2- inch piece fresh ginger minced
28 ounce can crushed tomatoes
1 tablespoon apple cider vinegar
6 green onions chopped
1/4 cup chopped cilantro

In a large bowl, toss together beef and dry spices.
Lightly coat a 4- quart stockpot with olive oil spray; heat over medium-high setting.
Sauté beef on all sides until evenly browned, about 2 minutes.
Stir in beef broth. “Deglaze” the pan by stirring constantly (at medium-high heat) while loosening any brown bits stuck to the bottom.
Remove beef and broth mixture to a bowl.
In the same pot, lightly coat again with olive oil spray; heat over medium-high setting.
Sauté onion, garlic, peppers, jalapenos and ginger for about 5 minutes or until vegetables are tender.
Stir in tomatoes, vinegar and reserved beef and broth.
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.)
Remove beef from pot and shred with a fork; return to pot to keep warm.
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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