Spicy Beef w/ Kimchi & Roasted Seaweed

Gluten & Dairy Free

Here’s a really simple Korean-inspired recipe packed with spiciness, protein and pro-biotics. To turn this into a truly Korean dish, I would have used gochujang (traditional Korean red pepper paste). However, sriracha does the trick in this case and adds a small touch of sweet to balance out the spice and salt of the kimchi and seaweed.


beef tenderloin
onion (white)
garlic (minced)
tamari (or soy sauce)
olive oil
sesame oil
black pepper
saeng-che (radish kimchi)
roasted seaweed (available at local Asian market or Trader Joe’s)
brown (or white) rice


  1. Slice beef into thin slices.
  2. Mince garlic and chop white onions.
  3. In stove-top pan, heat olive oil on medium heat. Add garlic and chopped onions. Simmer for 2 minutes.
  4. Add sriracha (add less or more depending on desired spice level).
  5. Add tamari (add more or less depending on desired salt level).
  6. Stir everything together (this is your flavor base).
  7. Add beef. Continue stirring and simmering on medium heat for 3-5 minutes.  Do not overcook, otherwise your beef will be dry.  You want a moist, tender consistency (a little pink is okay).
  8. Add a drizzle of sesame oil and black pepper.
  9. Serve hot with side of brown rice, kimchi and roasted seaweed!



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