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Korean beef and tofu stew

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Add some spice to dinner with our Korean beef and tofu stew. Packed with amazing flavours that will just keep you wanting more.

  • Serves4
  • Cook time30 minutes
  • Prep time15 minutes
Korean beef and tofu stew

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

  1. 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.
  2. 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.
  3. 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.

    Korean beef and tofu stew

    Korean beef and tofu stew
    • Serves4
    • Cook time30 minutes
    • Prep time15 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
      Description

      Add some spice to dinner with our Korean beef and tofu stew. Packed with amazing flavours that will just keep you wanting more.

      Method
      1. 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.
      2. 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.
      3. 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.