Korean Beef Stew

Korean Beef Stew

Korean Beef Stew is a sweet, savoury and spicy stew of beef in soy sauce and sesame oil broth base usually served with freshly steamed rice.
  • 1 H 45 Mins

    Cooking Time

  • Difficulty

  • 15 Mins

    Prep Time

  • 4 People


  • 2 tablespoons sesame oil
  • 500 g beef chuck steak, cut into 2cm pieces
  • 6 spring onions, trimmed, thinly sliced
  • 5 cm piece ginger, peeled cut into matchsticks
  • 500 mL Continental Superb Stock Beef
  • 1/3 cup (80 mL) salt reduced soy sauce
  • 1/3 cup brown sugar
  • 2 carrots, cut into 2cm-thick slices
  • 1 1/2 tablespoons sesame seeds, toasted
  • 1 tablespoon cornflour
  • 2 tablespoons water
  • steamed rice and Asian greens, to serve

  1. In a bowl toss beef with 1 Tbsp sesame oil. Heat a large heavy based saucepan over medium-high heat. Cook beef, in batches, until browned. Transfer to a bowl.

  2. Reduce heat to medium. Add pale parts of spring onion, ginger and garlic and cook, stirring for 2 mins. Stir in a little stock, to deglaze. Return beef to pan.

  3. Stir in remaining stock and sesame oil, soy sauce, brown sugar, carrot and 1 Tbsp sesame seeds. Bring to the boil. Reduce heat to low, cover and simmer for 1 hour. Increase heat to medium and cook, uncovered, stirring occasionally for 20 mins until beef is tender.

  4. Combine cornflour with 2 Tbsp water. Stir into beef. Cook, stirring for 2 mins or until thickened slightly. Sprinkle with remaining spring onion and sesame seeds. Serve with rice and Asian greens.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 471.91 kcal
Protein (g) 27.98 g
Sugar (g) 16.24 g
Fat (g) 18.88 g
Fibre (g) 2.73 g

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