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Beef stir-fry with quick kimchi
Beef stir-fry with quick kimchi
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Indulge in savory Korean barbecue: sweet, tender beef slices and spicy kimchi.
Ingredients:
  • 250g flat rice noodles
  • 20.00 ml sesame oil
  • 800g beef sirloin steak, thinly sliced
  • 2 garlic cloves, finely chopped
  • 42.00 gm soy sauce
  • 1/4 Chinese cabbage (wombok), thinly sliced
  • 1/2 bunch spring onions, finely shredded, plus extra to serve
  • 1 large carrot, thinly sliced lengthways
  • 110g salt
  • 48.80 gm fish sauce
  • 20.00 ml grated ginger
  • 10.00 gm caster sugar
  • 1 tsp chilli powder (optional)
  • 2 long red chillies, seeds removed, chopped
Instructions:
  • In a bowl, mix cabbage, spring onion, and carrot. In a saucepan over medium heat, dissolve salt in 1.5L (6 cups) water. Once boiling, stir for 1-2 minutes until the salt dissolves. Remove from heat and pour over the cabbage mixture.
  • Let marinate for 10 minutes. Rinse and drain, then allow to cool. Blend the remaining kimchi ingredients in a food processor until smooth. Mix into the cabbage and combine well. Let sit.
  • Submerge the noodles in boiling water for 5 minutes or until tender, then drain.
  • Preheat a wok or large frypan over high heat until smoking. Add sesame oil and beef, cook while stirring for 30 seconds. Stir in garlic and cook for 1 minute. Pour in soy sauce and cook for an additional 2 minutes. Remove from heat.
  • Portion the noodles evenly into 4 bowls and layer with the beef, kimchi, and additional spring onion for a delicious presentation.

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