Makes about 8 servings
Olive oil spray
2 pounds lean beef (like 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 EACH onion and garlic powder
1 1/2 cups low sodium beef broth or stock
1 large white onion, chopped
4 to 6 cloves garlic, minced
1 large bell pepper (any color), chopped
2 jalapenos, seeded and chopped (or less depending on desired heat level)
1 1/2 to 2- inch piece fresh ginger, minced
28 ounce can crushed tomatoes (I like Muir Glen)
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.
Submitted By: Nina M. (nina) Forum Member (8-3-06)
Nina’s Notes: Here you have a traditional Korean dish, Fat Flush style!