Quick Korean kimchi beef stir-fry: thinly sliced beef tenderloin, tangy kimchi, bell peppers, onion, and bamboo shoots in a soy-sesame sauce. Ready in 35 minutes.

Prep time: 20 minutesCook time: 15 minutesTotal time: 35 minutesServings: 4 servingsDifficulty: Medium

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This Korean-style stir-fry brings together silky slices of beef, crunchy spring vegetables, and the bold, tangy kick of kimchi. It is a fast, appetite-stirring dish that is perfect for a weeknight family dinner.

Ingredients

  • 300 g (10 oz) beef tenderloin, thinly sliced
  • 200 g (7 oz) napa cabbage kimchi, cut into bite-size pieces
  • 1 green bell pepper, sliced into strips
  • 1 red bell pepper, sliced into strips
  • 100 g (3.5 oz) bamboo shoots, cut into strips
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon sugar
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons vegetable oil

Instructions

  1. In a large bowl, toss the beef with the soy sauce, sugar, sesame oil, salt, and pepper. Marinate for 15 minutes.
  2. Heat the vegetable oil in a wok over high heat. Stir in the garlic, then add the beef and stir-fry just until it changes color. Remove and set aside.
  3. In the same wok, stir-fry the onion, bell peppers, and bamboo shoots for 3 to 4 minutes.
  4. Add the kimchi and stir-fry for 1 to 2 minutes more. Return the beef to the wok, toss everything together, and remove from the heat.
  5. Plate and finish with a sprinkle of sesame seeds or sliced scallions, if you like.

Tips

  • Use more or less kimchi to dial the spiciness up or down.
  • Tenderloin stays especially soft and juicy after stir-frying, but sirloin or ribeye also work.

Nutrition Information

Calories: about 350 kcal per serving | Protein: 25 g | Carbs: 15 g | Fat: 20 g

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