Kimchi and ginger beef stew recipe | Sainsbury`s Magazine

Ingredients

• 200g dried brown rice, rinsed
• 1½ tbsp sesame oil
• 1 x 120g pack shiitake (or chestnut) mushrooms), halved
• 400g thick-cut sirloin steak, trimmed and thinly sliced
• 4 garlic cloves, crushed
• 4cm root ginger, finely grated
• 250g kimchi (we used Vadasz), drained and chopped
• 1½ tbsp gochujang paste* (we used Sun Hee)
• a pinch of chilli flakes (optional)
• 1 tbsp tamari or light soy sauce*
• 2 spring onions, finely sliced