Spicy Braised Beef

Let's get cooking:

1. Heat avocado oil in a Dutch oven or braiser over high flame.
2. Brown the chuck cubes in a single layer in the hot oil, browning them on all sides. Work in batches, if necessary, and give the beef room to brown.
3. When all the beef is brown, reduce the heat to medium and add onion, garlic, and ginger.
4. Cook aromatics until they begin to soften and smell fragrant, stirring occasionally. 
5. When the aromatics are golden and fragrant, add enough water to just cover the beef and stir well with a wooden spoon, being sure to scrape up all the browned bits from the bottom of the pan so they don’t burn. 
6. Cover the pot, reduce the heat to low, and allow to simmer about 40 minutes. Replenish the water if needed so the pot doesn’t cook dry. 
7. Add the Thai Krapow starter, stir well, and cook until the beef is almost tender (you should be able to make a mark in it with a spoon!).
8. Add the Spicy Bulgogi starter and more water if needed. 
9. Raise the heat to medium-low. Cook the beef uncovered, stirring occasionally until the it is tender enough to break apart with a spoon and is coated with a glossy sauce. The fat will have begun to separate from the sauce - you can mix it back into the sauce for full flavor or ladle it off and save it to flavor another dish or discard it. 
10. Plate + enjoy!