Korean · Dinner
Spicy Beef and Vegetable Stew (Low-Calorie)
A Korean-style beef and vegetable stew built on lean beef sirloin simmered in a gochujang and gochugaru broth with radish, zucchini, mushroom and scallion. Cooking method leans on stock rather than oil for body, keeping the dish light while retaining its spicy, savoury depth. Served hot in a bowl.
$5
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
371Calories
40.1gProtein
15.8gFat
16.8gCarbs
6.7gSugar
2.9gFiber
1187mgSodium
93mgChol
5.5gSat Fat
870mgPotassium
55mgCalcium
3.4mgIron
2.6mcgVitamin B12
14mgVitamin C
low-calorie
low-carb
protein-rich
low-calorie
Instructions
1
Prep
Slice beef sirloin thinly against the grain, mince garlic, grate ginger, and cut daikon, zucchini, mushroom into thin half-moons; cut scallion into 2-inch pieces.
2
Simmer
Bring beef stock and water to a simmer over medium heat, then stir in gochujang, gochugaru, garlic, and ginger into a paste until broth turns deep red, about 2 minutes.
3
Simmer
Add beef sirloin and daikon; simmer over medium heat 15 minutes until daikon turns translucent and softens, then add zucchini and mushroom.
4
Simmer
Continue over medium-low heat 10 minutes until zucchini is tender and mushroom releases liquid, then stir in soy sauce, sesame oil, black pepper, and scallion; simmer 3 minutes.
5
Plate
Ladle stew into a deep bowl, ensuring beef and vegetables are visible above the broth, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g beef sirloin
- 2 cup480ml beef stock, low-sodium
- 1 cup240ml water
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp gochugaru
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ginger-fresh
- 2/3 cup100g daikon
- 2/3 cup90g zucchini
- 1/2 cup50g mushroom
- 22 scallion
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp black pepper
