Korean beef and tofu stew

Korean beef and tofu stew

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For an extra special topping to this spicy beef and tofu stew, crack fresh eggs over the top and cook until set.

The ingredient of Korean beef and tofu stew

  1. 2 teaspoons peanut oil
  2. 4 spring onions, thinly sliced
  3. 1 long red chilli, thinly sliced
  4. 2 garlic cloves, crushed
  5. 3 teaspoons ginger, finely grated
  6. 500g Coles Australian 4 Star Beef Mince
  7. 2 cups (500ml) beef stock
  8. 1 tablespoon soy sauce
  9. 2 teaspoons Sriracha chilli sauce
  10. 1 teaspoon brown sugar
  11. 200g wombok (Chinese cabbage), shredded
  12. 350g firm tofu, cut into 1cm pieces
  13. 2 Coles Brand Australian Free Range Eggs
  14. 2 spring onions, thinly sliced, extra
  15. Sliced red chilli, extra, to serve

The instruction how to make Korean beef and tofu stew

  1. Heat the oil in a medium heavy-based saucepan over medium heat. Add spring onion and chilli. Cook, stirring, for 3 mins. Add garlic and ginger and cook, stirring, for 1 min. Increase heat to medium-high. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until mince changes colour.
  2. Add the stock, soy sauce, chilli sauce and sugar. Stir to combine. Bring to the boil. Reduce heat to low and simmer for 10 mins. Season.
  3. Stir in the wombok and cook for 3 mins or until wilted. Add the tofu. Crack the eggs into the stew. Cover and cook for 5-7 mins or until the whites are just set. Serve topped with extra spring onion and chilli.
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Nutritions of Korean beef and tofu stew

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calories: https://schema.org
calories: NutritionInformation

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