|Bulgogi (Korean Beef Stew)|| |
- Olive oil spray
- 2 pounds lean beef (flank or skirt steak) cut into 1x3-inch strips, or stewing beef, cubed
- ⅛ teaspoons cayenne, or to taste
- 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, chopped
- 2 jalapenos, seeded and chopped
- 1½ to 2-inch piece fresh ginger, minced
- 1 (28-ounce) can low-sodium crushed tomatoes
- 1 tablespoon apple cider vinegar
- 6 green onions, chopped
- ¼ cup chopped cilantro
- In a large bowl, toss together the beef and dry spices.
- Lightly coat a 4-quart stockpot with olive oil spray and heat over medium-high setting.
- Saute the beef on all sides until evenly browned, about 2 minutes.
- Add the beef broth and stir constantly for about 2-3 minutes.
- Remove the beef and broth mixture; set aside.
- In the same pot, lightly spritz with the olive oil spray and leave at medium-high heat setting.
- Saute the onion, garlic, peppers, jalapenos and ginger for about 5 minutes or until the vegetables are tender.
- Stir in the tomatoes, vinegar, reserved beef and broth.
- Cover and let simmer over medium-low for 45 minutes to 1 hour or until the beef is done and tender. (Do not let boil!)
- Remove beef from the pot and shred with a fork, and return to the pot.
Make your own no-salt-added Beef Broth with the Fat Flush recipe!
Adapted from the Recipe board of the Fat Flush forum, this dish freezes well!
*Note: Remember to include ingredients when calculating daily intake allowances.