Korean-Inspired Pulled Beef Flatbread

1.In a medium pot or deep skillet, heat 1 tablespoon vegetable oil over medium-high heat.

2.Season the beef chunks with salt and pepper. Add the beef to the pot and sear on all sides until browned, about 3-4 minutes per side. Remove beef and set aside.

3.In the same pot, add remaining 1 tablespoon vegetable oil. Add minced garlic and ginger, sauté for 1 minute until fragrant.

4.Add soy sauce, brown sugar, gochujang, rice vinegar, and beef broth to the pot. Stir to combine and bring to a simmer.

5.Return the seared beef to the pot. Cover and reduce heat to low. Simmer gently for 20 minutes, turning the beef occasionally, until the meat is tender enough to pull apart easily.

6.While the beef cooks, prepare the sweet soy aioli by mixing the dairy-free mayonnaise, sweet soy sauce, and lemon juice in a small bowl. Adjust sweetness or acidity to taste. Refrigerate until ready to use.

7.Once the beef is tender, remove it from the pot and shred it using two forks. Return shredded beef to the sauce in the pot and stir to coat evenly. Keep warm.

8.Heat the dairy-free flatbreads in a dry skillet over medium heat for about 1-2 minutes per side until warm and slightly crispy.

9.To assemble, spread a generous layer of sweet soy aioli on each flatbread. Top with a portion of the pulled beef, then garnish with cucumber slices, green onions, and fresh cilantro leaves.

10.Serve immediately, optionally with extra sweet soy aioli on the side.