Korean Beef Photo
Korean Beef

YIELD Makes 4 servings


1 beef flank steak (about 1 pound)
1/4 cup reduced-sodium soy sauce
2 tablespoons sugar
1 tablespoon dark sesame oil
1 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1/4 small head Napa cabbage
3 tablespoons vegetable oil
1 can (14-1/2 ounces) beef broth
1 cup peeled baby carrots
2 cups frozen cauliflower florets, thawed
1 cup frozen green bean cuts, thawed
Hot cooked rice noodles


  1. Cut flank steak lengthwise in half, then crosswise into 1/4-inch-thick slices. Combine soy sauce, sugar, sesame oil, ginger and pepper flakes in medium bowl. Add beef and toss to coat. Cut cabbage crosswise into 1-inch slices. Set aside.
  2. Heat wok over high heat about 1 minute or until hot. Drizzle half of vegetable oil into wok and heat 30 seconds. Drain beef, reserving marinade. Add half of beef to wok; stir-fry until browned. Remove to large bowl. Repeat with remaining vegetable oil and beef.
  3. Add reserved marinade and broth to wok. Cover; bring to a boil. Add carrots; cook, uncovered, 5 minutes or until crisp-tender. Stir in cabbage, cauliflowerets and beans; cook until tender. Return beef to wok; heat through. Serve over hot noodles in bowls.
This recipe appears in: Asian
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