Bulgogi (Korean Beef Stew)
Recipe type: Entree
Serves: 8
  • 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
  1. In a large bowl, toss together the beef and dry spices.
  2. Lightly coat a 4-quart stockpot with olive oil spray and heat over medium-high setting.
  3. Saute the beef on all sides until evenly browned, about 2 minutes.
  4. Add the beef broth and stir constantly for about 2-3 minutes.
  5. Remove the beef and broth mixture; set aside.
  6. In the same pot, lightly spritz with the olive oil spray and leave at medium-high heat setting.
  7. Saute the onion, garlic, peppers, jalapenos and ginger for about 5 minutes or until the vegetables are tender.
  8. Stir in the tomatoes, vinegar, reserved beef and broth.
  9. 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!)
  10. Remove beef from the pot and shred with a fork, and return to the pot.
Recipe by Smoothie Shakedown at https://smoothieshakedown.com/bulgogi-korean-beef-stew/