Kimchi Beef Stir-Fry recipe

• servings: 2 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

16 oz. Paleo napa cabbage kimchi

½ to ⅔ lb shaved beef (a mixed of rib and round beef (See notes)

1 tbsp avocado or olive oil

½ oz. garlic (finely minced (about 2 large cloves)

3 bulbs scallions (sliced diagonally, separate white and green parts)

1 tsp plus extra toasted sesame oil

3 tbsp kimchi juice or to taste

Coarse sea salt and black pepper to taste

Sprinkle toasted sesame seeds (optional)

Directions

Gather a medium-size bowl and sieve. Drain the kimchi through the sieve with a bowl underneath to catch the kimchi juice. Use a back of spoon to gently press it and remove as much cabbage liquid content as you can. Set the kimchi juice aside. Do not discard it.

In the meantime, use your hands to roughly separate the shaved beef steak as much as you can so they won’t clump in the skillet. Prepare garlic and scallions.

In a well-heated large cast iron or stainless steel skillet, add oil. Pan fry/saute kimchi for 1 minute over medium-high heat, add garlic and white scallion parts, saute for 30 seconds.

Add shaved beef and try to spread it over the skillet. Add 1 tsp toasted sesame oil and fry the beef until it’s no longer pink, about 1 to 1.5 minutes. Add kimchi juice from the bowl and season with salt and pepper to taste.

Off heat, garnish with green scallion parts, toasted sesame oil, and sesame seeds, if using. Serve hot or in room temperature.

Nutrition

• Calories: 249 kcal
• Total Fat: 15 g
• Saturated Fat: 3 g
• Cholesterol: 70 mg
• Sodium: 65 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 26 g