Name: Stewed Beef with Kimchi and Taro [healthy One Pot End]
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Around 130g Lipu Taro; A handful Seafood Mushroom; 3 cloves garlic; 100g Fat cow; More than half Baby dishes; 1/2 root squash; A large piece Kimchi (Pu Mei Duo); Some Chili powder (Korean style); Some White pepper; Some salt; Some Seafood soy sauce; Some Peanut flour (pb2)

Stewed Beef with Kimchi and Taro [healthy One Pot End]

by Sunsun with a cat sick

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

In addition to making fillings, taro seems to be unpleasant to eat, but I have also produced many recipes with taro.
Suitable for winter:
【Thai style roasted chicken with coconut, taro and pumpkin】
【Taro Soup】
Suitable for summer:
[Salty taro mashed meat a lot of sandwiches]
【Enamel and taro milkshake】

But this recipe is simpler and more rude. Simply cook this diet staple food directly with vegetables and meat, omitting troublesome operations and completing a meal in the shortest time. Lazy people clean the refrigerator without losing elegance and deliciousness!
The Lipu taro is soft and waxy, the soup is rich and does not need to thicken, every bite of food is wrapped in a thick spicy kimchi-flavored soup, and the peanut flour sprinkled at the end is the finishing touch.
This pot is really fragrant and satisfying! Burning taro nuggets~Happy cooking~

Stewed Beef with Kimchi and Taro [healthy One Pot End]

1. Cut 130g of Lipu taro into small pieces, add 1/2 of the water that is less than the taro piece, and after the water boils, cover the pot and cook for 3 minutes and then open the lid and cook for 2 minutes.

Stewed Beef with Kimchi and Taro [healthy One Pot End] recipe

2. When the taro is changed color for 5 minutes, add a small handful of washed seafood mushrooms and cook for 1 minute.

3. Pour in 100g beef rolls and 3 chopped garlic slices. Stir fry until the fat beef changes color.

4. Add half of the chopped baby cabbage, half of the chopped zucchini, chopped kimchi, and pour 1 tablespoon of kimchi soup. Stir fry again.

5. As the stewing time becomes longer, the taro will become softer and waxy. At the same time, the soup will become thicker. Add appropriate amount of chili powder, white pepper, salt and seafood soy sauce to taste, and the fried vegetables will become softer.

6. Finally, sprinkle a moderate amount of peanut powder on the platter. The taste of kimchi and peanut powder is mixed, and it is a bit on the top~ The soup is simple and very rich! A quick one-pot end!

Tips:
If you use shrimp instead of fat beef, add some sesame oil before serving. Please do not add fat beef version, it will cover the taste of beef.