Easy Kimchi Beef Stew
This easy kimchi beef stew is a spicy, umami and comforting recipe that can be completed in only 40 minutes. What makes this stew stand out is the kimchi and the spicy, salty, slightly-sweet gochujang mixed in.
Servings: 4
Calories: 412kcal
Ingredients
- 2 pounds sirloin steaks sliced thinly
- 4 cloves garlic minced
- ¼ cup rice vinegar
- 1 teaspoon black pepper
- 2 tablespoons canola oil
- ¼ cup flour
- 1 ½ cups kimchi with the liquid--no need to drain it
- 1 tablespoon soy sauce
- 1 tablespoon gochujang
- 2 cups water
- ¼ cup green onions sliced (to garnish)
- red pepper flakes to garnish--if you like it spicy
Instructions
- Marinate the sirloin with the garlic, rice wine vinegar and ground black pepper for 15 minutes at room temperature.2 pounds sirloin steaks, 4 cloves garlic, ¼ cup rice vinegar, 1 teaspoon black pepper
- Heat a large pot over medium-high heat and add the canola oil. Once the oil is hot, add the beef strips and fry them for a couple of minutes to brown the outside.2 tablespoons canola oil
- Add the flour and mix it around with the beef until it dissolves.¼ cup flour
- Add the kimchi, soy sauce, gochujang and water to the pot and mix it all together.1 ½ cups kimchi, 1 tablespoon soy sauce, 1 tablespoon gochujang, 2 cups water
- Bring to a boil and then reduce heat to a simmer. Simmer, uncovered, for 15 minutes.
- Garnish with the green onions and red pepper flakes. Serve!¼ cup green onions
Notes
- Storage: This stew should last up to 3 to 4 days if stored properly in a covered container. You can freeze it for up to 3 months.
- Stew Meat: Sirloin is best for this quick-cooking stew recipe because it will be tender with a short amount of cooking time. Overcook it and it will become tough. It's best to slice it thinly against the grain for this recipe.
- Slicing Tip: To make it easier to slice the beef thinly, first place the raw steaks in the freezer for about 30 minutes so that they firm up.
- Slow Cooker Option: If you are wanting to cook the stew in a slow cooker, there are plenty of tougher cut beef options for your kimchi stew that need a longer time to cook, including brisket, short rib, oxtail, and chuck. Cook on high heat for 4 to 6 hours or until the meat is tender.
Nutrition
Calories: 412kcal | Carbohydrates: 9g | Protein: 51g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 388mg | Potassium: 827mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 4mg
