Kimchi & Korean-Style Beef
Prep time | 10 minutes
Cook time | 10-15 minutes
Category
Difficulty
Serves
Lunch or Dinner
Easy
2
Ingredients
Beef Korean-style sauce
- 400g beef steak sliced
- 1 tbsp sesame oil
- 1 tbsp olive or avocado oil
- 3 garlic cloves, minced
- 1 tsp fresh grated ginger
- 2 spring onions, sliced
- 2 tbsp tamari
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp gochujang
- 1 tsp grated ginger
- ½ tsp smoked paprika
- ½ tsp chilli flakes, optional
- 1 tsp monk fruit or erythritol, optional
- 1 tbsp water
01
Korean style sauce
Mix the tamari, sesame oil, rice vinegar, gochujang, ginger, paprika, chilli and optional sweetener with the water.
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02
Cook the beef
Heat the olive oil in a large frying pan or wok over high heat.
Add the beef steak and cook for 5–6 minutes, breaking it apart as it browns.
Add garlic and ginger and cook for another minute. Pour in the Korean-style sauce. Toss everything together and cook for another 2–3 minutes until the sauce reduces and coats the beef.
Add garlic and ginger and cook for another minute. Pour in the Korean-style sauce. Toss everything together and cook for another 2–3 minutes until the sauce reduces and coats the beef.
03
Serve
Remove from the heat and stir through the spring onions.
Serve with plenty of kimchi, cucumber and avocado.
Finish with sesame seeds and fresh coriander.
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04
Important Kimchi Tip
Add the kimchi at the end rather than cooking it with the beef. This keeps its fresh, crunchy texture and distinctive fermented flavour.
If you're specifically choosing kimchi for its live cultures, check the label for unpasteurised/live fermentation and follow the manufacturer's storage instructions.
The Trick
Let the beef brown properly before adding the sauce. Don't constantly stir it — allowing it to sit against the hot pan creates much more flavour.
Approx. nutrition per serve
Calories: 650–700
Protein: 40–45g
Fat: 45–50g
Net carbs: 10–12g
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I love my beef!
- TO SERVE
- ½–¾ cup kimchi per person
- ½ cucumber, thinly sliced
- 1 avocado
- 1 tbsp sesame seeds
- Fresh coriander
- Extra spring onions