KIMCHI BEEF RECIPE RECIPES

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

SPICY BEEF AND KIMCHI STEW RECIPE | HEALTH.COM

Spicy Beef and Kimchi Stew Recipe | Health.com 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 1/2 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
3/4 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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