Recipe by Becky Duffett | Photo by Erin Kunkel
Once you go gochujang, it’s arduous to go back. The beloved Korean scorching sauce is somewhat funky and fermented, giving an additional edge to saucy braised beef. Fold it into warm tortillas, and pile numerous recent veggies on prime, with shredded carrots and radishes, sliced scallions and brilliant herbs.
1 tablespoon vegetable oil
1½ lb (750 g) lean stew beef, reduce into cubes
3 or 4 cloves garlic, minced
1 tablespoon minced recent ginger
2 chopped green onions, white and pale green elements solely
1 cup (8 fl oz/250 ml) beef stock, lowered sodium
2 tablespoons soy sauce, lowered sodium
2 tablespoons gochujang chile paste (see observe above)
8 small flour tortillas, lowered sodium
1 carrot, thinly sliced
1 daikon radish, thinly sliced
Fresh cilantro leaves for sprinkling
In a Dutch oven over medium-high warmth, heat the vegetable oil. Add the beef and prepare dinner till browned, stirring a few times, about 5 minutes complete. Add the garlic, ginger, and inexperienced onions and stir till fragrant, 1 minute.
Add the meat inventory, soy sauce, and gochujang, stirring to scrape up any browned bits from the bottom of the pan. Cover the pot and braise till utterly tender, 1½ to 2 hours. Break up the beef into shreds with a picket spoon and stir to coat within the sauce.
Warm the tortillas. Fill with the braised beef, carrots, and radish. Sprinkle with the cilantro leaves and serve warm.
Makes 4 servings
Nutrition Facts (per serving)
Protein 42 g
Total fat 17 g
Saturated fats 4.5 g
Carbs 41 g
Fiber 2 g
Total sugars 7 g
Added sugars 0 g
Sodium 1030 mg
This article just isn’t meant to substitute for informed medical recommendation. You shouldn’t use this info to diagnose or deal with a health drawback or situation. Always examine with your doctor before changing your food regimen, altering your sleep habits, taking dietary supplements, or beginning a new fitness routine.