- In a 9-by-13-inch baking pan, place vegetables, scallions, ginger, and garlic.
- Coat beef with cornstarch.
- In a nonstick skillet, heat oil on medium-high, brown beef on all sides.
- Transfer to baking pan with vegetables.
- In a medium bowl, whisk together gochujang, tamari, broth, sugar, and vinegar.
- Pour over beef.
- Add enough water to cover bottom third of meat.
- Tightly cover pan with foil.
- Bake for 2 to 2-1/2 hours at 350°F, flipping beef over halfway through.
Serves 4.
Approximate Nutrient Analysis per serving:
1100 calories, 90 g fat, 37 g saturated fat, 170 mg cholesterol, greater than 2500 mg sodium, 30 g carbohydrate, 3 g fiber, 18 g sugar, 40 g protein
