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Bulgogi (Korean Beef Stew)

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Course: Entree
Ingredients Method

Ingredients
  

  • 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

Method
 

  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.