BEEF KIMCHI RECIPES

BEEF WITH KIMCHI RECIPE | GOOD FOOD

Beef with kimchi Recipe | Good Food image

Kimchi can be used as an ingredient as well as a relish, adding punchy flavour and a chilli kick to a simple beef stir-fry.

Provided by Jill Dupleix

Categories Main-course

Total Time 45 minutes

Yield SERVES 4

Number Of Ingredients 13

Ingredients

2 scotch fillet steaks (about 400g)
4 tbsp soy sauce
2 tsp sugar
300g cabbage kimchi (see below)
2 tbsp kimchi juices
1 tbsp vegetable oil
1 onion, halved and finely sliced
1 carrot, julienned
Sea salt and pepper
1 tsp sesame seeds
3 spring onions, sliced
Soft lettuce leaves for serving
Steamed rice for serving

Steps:

Trim off any excess fat from the steaks, and finely shave the meat at an extreme diagonal to get nice thin slices. Toss with 2 tbsp soy sauce, sugar, kimchi and its juices and set aside for 30 minutes.

Heat the oil and fry the onion and carrot for 10 minutes or until lightly browned. Add a dash of extra oil, raise the heat to hot, and add the beef and kimchi mixture, remaining soy sauce, sea salt and pepper, tossing until the meat is just cooked.

Scatter with sesame seeds and spring onions and serve with steamed rice and lettuce leaves for wrapping.

For the kimchi, make your own using Christine Mansfield's recipe or Jeremy and Jane Strode's fresh, unfermented version. If using ready-made kimchi, I recommend Jonga Jip, Chongga or Sing Sing brands, available from Asian food stores.

SPICY BEEF AND KIMCHI STEW RECIPE | MYRECIPES

Spicy Beef and Kimchi Stew Recipe | MyRecipes image

Prep: 15 minutes; Cook: 1 hour, 12 minutes. This recipe is high in sodium (due to the soy sauce and the kimchi), so if high blood pressure is a concern for you, omit the soy sauce, which will bring the sodium down about 200 milligrams.

Provided by Mark Bitman

Yield 6 servings (serving size: 1 cup stew mixture and 1/2 cup rice)

Number Of Ingredients 11

Ingredients

1?½ pounds boneless chuck roast or beef tenderloin, cut into 1 1/2-inch chunks
2 large garlic cloves, minced (about 1 tablespoon)
1 tablespoon peeled minced fresh ginger
¾ cup water
2 tablespoons low-sodium soy sauce
2 tablespoons sugar or mirin
2 cups chopped jarred kimchi
1 tablespoon sesame oil
1 tablespoon sesame seeds, toasted, for garnish
2 tablespoons chopped scallions for garnish
3 cups cooked rice

Steps:

Turn the heat to high under a large skillet that can later be covered. Add the beef cubes a few at a time and brown well, adjusting the heat so the meat browns but does not burn and turning beef to brown on all sides; this will take about 10 minutes. Remove the meat to a plate when it is done, and turn the heat to low.
Add garlic and ginger to the pan and cook, stirring occasionally, until the garlic colors, about 2 minutes. Add the water, then the soy sauce and either sugar or mirin. Add the meat and bring to a boil; cover, reduce heat, and simmer.
Adjust the heat so the mixture simmers steadily but not violently and cook, stirring occasionally, until the meat is tender, 50 minutes, depending on the cut you used (tenderloin cooks much faster than chuck). Add the kimchi, and cook 10 minutes or until heated through. (You can prepare the dish several hours in advance up to this point. Cover and set aside until you're ready to eat, then reheat; or cover and refrigerate overnight before reheating.)
Uncover, then taste and adjust seasoning. Stir in sesame oil, sprinkle with sesame seeds and scallions, and serve immediately over cooked rice.

Nutrition Facts : Calories 418 calories, CarbohydrateContent 38 g, CholesterolContent 101 mg, FatContent 12 g, FiberContent 2 g, ProteinContent 38 g, SaturatedFatContent 3 g, SodiumContent 961 mg

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