Supplies
Kimchi Beef Nachos
- 3/4 cup kimchi, roughly chopped
- 1 cup cheddar cheese, shredded
- 1 jalapeño pepper, thinly sliced
- Tortilla chips
- Sour cream (to your liking)
- Green onion, sliced (to your liking)
- Cilantro, chopped (to your liking)
- Sriracha for serving
Beef & Marinade
- 1 pound rib eye, thinly sliced and cut into bite-sized pieces
- 2 teaspoons garlic, grated
- 1/2 teaspoon ginger, grated
- 1/3 cup green onions, sliced
- 4 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 tablespoon sesame seeds
- 2 tablespoons brown sugar and salt and pepper, to taste
Steps
Kimchi Beef Nachos
- Preheat oven to 350°F. Heat a pan to medium-high, and thoroughly cook beef with some of the marinade. Set aside.
- In an oven-safe dish, layer the ingredients. Start with a layer of chips. Top with half of the beef, half of the cheese, and half of the kimchi.
- Place another layer of chips, beef, and cheese. Reserve the rest of the kimchi for later. Bake for about 5 minutes, until the cheese has melted.
- Top with the reserved kimchi, jalapeño, green onion, cilantro, a squeeze of Sriracha, and sesame seeds.
Beef & Marinade
- In a sealable container, combine beef and marinade ingredients. Let marinate for at least an hour or overnight.