Spicy Beef And Kimchi Stew Food

SPICY KIMCHI STEW (KIMCHI JJIGAE OR KIMCHI CHIGAE)

Steps:

• Gather the ingredients.
• Place 1/2 tablespoon of the sesame oil in a soup pot over medium-high heat; once hot, add the beef and sauté for a few minutes.
• Add kimchi to the pot and stir-fry for about 5 minutes.
• Add the remaining oil, onion, garlic, gochujang, gochugaru, and soy sauce, mixing to combine. Pour the water into the pot and bring to a boil. Reduce the heat to a simmer.
• Cook for 10 minutes and add the tofu.
• Continue cooking for another 10 to 20 minutes, adding the scallions at the very end.
• Serve the stew immediately, accompanied by steamed white rice if you like.

SPICY BEEF AND KIMCHI STEW

Steps:

• In a hot skillet brown beef, turning to brown all sides.
• Remove from skillet. Turn heat to medium.
• In same skillet add garlic and ginger. Cook until garlic browns a bit, about 2 minutes.
• Add water, soy sauce and sugar. Cook till bubbly.
• Add meat back into skillet and simmer for 50 minutes.
• Add kimchi and cook another 10 minutes.
• Serve over rice and garnish with sesame oil, seeds and green onions.

SPICY BEEF STEW

Steps:

• Trim fat from meat.
• Cut meat into 3/4 inch cubes.
• Spray a large saucepan with veggie spray.
• Heat saucepan, add meat, onion and garlic, cook over medium high heat 'til meat is brown and onion is tender.
• Drain off fat.
• Stir in undrained tomatoes, broth, chili powder, cumin, basil and 2 cups water.
• Bring to boil, reduce heat, cover and simmer for 1 1/2 hours or'til meat is tender.
• Cut carrots into thin match like strips.
• Stir carrots and broccoli into meat mixture.
• Cover and simmer 8 to 10 minutes more or 'til tender crisp.
• Stir together cornstarch and 2 tablespoon cold water.
• Stir into stew, cook and stir until bubbly, cook and stir for 2 minutes more.

SPICY BEEF STEW WITH BEANS & PEPPERS

Steps:

• Heat 1 tbsp of oil in a large saucepan with a lid. Season meat, then cook about one-third over a high heat for 10 mins until browned. Tip onto a plate and repeat with 2 tbsp of oil and rest of the meat.
• Add a splash of water and scrape pan to remove bits. Add ½ tbsp oil. Turn heat down, fry onion and garlic until softened. Return meat to the pan, add flour and stir for 1 min. Add treacle, cumin, tomatoes and stock. Bring to boil, reduce heat, cover and simmer for 1 hr 45 mins. Stir occasionally and check that the meat is covered with liquid.
• Add peppers and beans, and cook for a further 15 mins. The stew can now be cooled and kept in the fridge for 2 days, or frozen for 1 month. Serve in bowls, with sour cream, coriander and cornbread.