Add some spice to dinner with our Korean beef and tofu stew. Packed with amazing flavours that will just keep you wanting more.
Serves44
Cook time30 mins30 minutes
Prep time15 mins15 minutes
Ingredients
2 tsp peanut oil
4 spring onions, thinly sliced
1 long red chilli, thinly sliced
2 garlic cloves, crushed
3 tsp finely grated ginger
500g Coles Australian 4 Star Beef Mince
2 cups (500ml) beef stock
1 tbs soy sauce
2 tsp sriracha chilli sauce
1 tsp brown sugar
200g wombok (Chinese cabbage), shredded
350g firm tofu, cut into 1cm pieces
2 Coles Brand Australian Free Range Eggs
2 spring onions, thinly sliced, extra
sliced red chilli, extra, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 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.
Step 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.
Step 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.
Add some spice to dinner with our Korean beef and tofu stew. Packed with amazing flavours that will just keep you wanting more.
Method
Step 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.
Step 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.
Step 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.
